Bugnes lyonnaises moelleuses

Name: Bugnes lyonnaises moelleuses
Total time: 120 min
Yield: Serves 30
Cuisine: Lyonnais
Ingredients: 500 g (18 oz) pastry flour (French T45); 100 g (½ cup) sugar; 4 eggs; 100 g (7 tbsp) softened butter; 10 g (⅓ oz) fresh yeast; 50 ml (3½ tbsp) lukewarm milk; Zest of 1 lemon; 50 ml (3½ tbsp) rum or orange blossom water; 1 pinch salt; 1 L (1 quart) oil; Powdered sugar

Soft Lyon carnival fritters

⏱ 120 minServes 30Medium280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients30 servings

500 g (18 oz)pastry flour (French T45)
100 g (3½ oz)sugar
4eggs
100 g (3½ oz)soft butter
10 gyeast
50 ml (3½ tbsp)lukewarm milk
1lemon zest
50 ml (3½ tbsp)rum or orange blossom water
1 pinchsalt
1 L (4¼ cups)oil
Powdered sugar

500 g (18 oz) pastry flour (French T45)
100 g (3½ oz) sugar
4 eggs
100 g (3½ oz) soft butter
10 g yeast
50 ml (3½ tbsp) lukewarm milk
1 lemon zest
50 ml (3½ tbsp) rum or orange blossom water
1 pinch salt
1 L (4¼ cups) oil
Powdered sugar

Serves 30. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Kitchen thermometer

Stand mixer or electric mixer

Deep pot or fryer

Rolling pin

Digital kitchen scale

Electric oven

Medium bowl

03 — Method

Dissolve the yeast in the warm milk.
Mix the flour, sugar and salt.
Add the eggs, yeast-milk, softened butter, zest and rum.
Knead for 10 minutes until smooth, elastic and supple.
Let rise for 1½ hours at room temperature.
Roll the dough out 3 mm (⅛ in) thick.
Cut into rectangles, make a slit in the middle and pull one end through to form a knot.
Heat the oil to 170°C (340°F).
Fry the bugnes a few at a time, turning after 1 minute.
They puff and turn golden in 2 minutes.
Drain on paper towels.
Dust generously with powdered sugar and eat warm.