Les Bugnes (French Donuts)
Les Bugnes (French Donuts)

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, les bugnes (french donuts). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Les Bugnes (French Donuts) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Les Bugnes (French Donuts) is something which I have loved my entire life.

Mélanger les ingrédients dans le robot culinaire jusqu'à ce qu'ils soient bien homogènes (si la pâte est trop collante, ajoutez un peu de farine). Pour cuire, chauffer l'huile de friture dans une friteuse ou une marmite. Plonger les beignets dans l'huile frémissante.

To begin with this recipe, we must first prepare a few ingredients. You can cook les bugnes (french donuts) using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Les Bugnes (French Donuts):
  1. Prepare 300 g bread flour
  2. Make ready 1 egg
  3. Get 30 g powdered sugar + 2tbs for coating
  4. Make ready 80 g soft unsalted butter
  5. Get 2 g salt
  6. Prepare 1 tbs fresh orange zest
  7. Prepare 1 tbs rum
  8. Get 6 g instant dry yeast
  9. Take 30 ml fresh milk
  10. Take 2 cups Canola oil for frying

My mother's Bugnes (and now mine) have a little bit of lemon for a unique taste! bugnes moelleuses (french doughnuts) most popular recipes, pasta, corn chowder, irish cream, main dish, turkey soup, cut-out cookies, lobster, quick bread, chocolate, cheese, cold cheese dips, vegetable soup. Listen for free to their radio shows, DJ mix sets and Podcasts. MixCloud Les Bugnes, des gourmandises à emmener partout et à partager avec vos ami(e)s. Collectif composé de fervents défenseurs de la musique, cette association, véritable vivier d'aventuriers du microsillon, a pour.

Steps to make Les Bugnes (French Donuts):
  1. Place all ingredients in bowl of standing mixer except butter and knead until it come together. Add soft butter little by little and knead until smooth and elastic. Cover and let it rise double in size in room temperature. (120 minutes in 27oC).
  2. Sprinkle flour on to working surface and roll out the dough with a rolling pin to obtain a large rectangle 3mm thick.
  3. Cut into rectangles about 1 inch wide by 4 inches long with a crinkle-edged wheel or with a knife. Leave as is, or cut a 2-inch slit down the center of each rectangle to make a hole that will spread open as it cooks. Skip one of the ends of the rectangle through the slit and pull it back, to give a kind of spiral or corkscrew effect to the strips of dough.
  4. Put the bugnes on a baking sheet lined with parchment paper or a silicone mat and let stand for 1 hour.
  5. In a shallow skillet, heat 3 cups of oil to 170oC. Put 4 or 5 strips of dough into the hot oil and cook for about 1 minute on one side, then turn with tongs and continue cooking for another minute. Lift the bugnes from the oil and place on a wire rack while you repeat with the remaining dough.
  6. Then sprinkle with powdered sugar on both sides. Served hot with tea or coffee.

Bugnes are a doughnut-like pastry sprinkled with icing sugar which hail from Lyon. A tradition that I never forget. making Bugnes! I have loved them since I was a kid. My mother's Bugnes (and now mine). Trouvez des images de stock de Bugnes French Regional Specialty Donuts Isolated en HD et des millions d'autres photos, illustrations et images vectorielles de stock libres de droits dans la collection Shutterstock.

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