Bugnes Lyonnaises {without milk}
Voici une recette que je vous avais promis il y a quelques jours, alors oui Mardi-gras est passé mais ce n’est pas grave, on est pas obligé de faire des bugnes seulement pour Mardi-gras ! Cette recette de bugnes lyonnaises est une recette de famille, celles de ma grand-mère paternelle avec qui je passait la journée, une fois par an, à les confectionner entièrement à la main (hé oui pas de robot pâtissier chez mamy, tout à l’huile de coude !). Bref c’est une vraie madeleine de Proust pour moi, cette finesse, ce goût incomparable en font les bugnes croquantes parfaites !
Les bugnes fines se dévorent en en rien de temps,
it’s really super light to eat even if it’s fried. If you spread them very thin, that's the secret, it crisps in the mouth and we get icing sugar everywhere, happiness what ! So if you have never tried it, now is the time to get started., personally these are my favorite donuts with filled donuts. Alors Go Go Go, you will not regret it and it will also become your favorite bugnes recipe !
Bugnes Lyonnaises {without milk}
FOR FIFTY
- 750 g of flour T65
- 4 large eggs
- 125 g vegetable margarine
- 1/2 cube of fresh yeast
- 2 tablespoons of rum or orange blossom
- 1 pinch of salt
- 1 tablespoon of sugar
- 1 liter of cooking oil
- Put the yeast in a little lukewarm water and let it sit 10 minutes without stirring.
- Melt the margarine and let cool.
- Put the flour in a salad bowl or the bowl of a food processor fitted with a hook and make two wells. In one pour the yeast and in the other put the salt and sugar.
- Start kneading then add the eggs one by one.
- Once the eggs are incorporated into the dough, add the melted margarine gradually.
- Knead the dough for 10 min.
- Let the dough rest in a warm place for 2 hours.
- Pour the dough onto a floured work surface then roll it out (in several times), as finely as possible.
- Cut the dough into a diamond using a wheel and also make two marks in the middle of the diamond.
- Heat the oil to 170° and cook the bugnes 1 minute (or less) on each side (you can filter your oil halfway through to eliminate burnt residue).
- Place on absorbent paper and cover with icing sugar.
Valérie ILoveCakes
11.3.22A lovely recipe and memories to treasure !
Emilie
14.3.22Yes you are right 😉 Thank you Valérie !
LadyMilonguera
17.3.22How you tempt me with these Lyon bugnes !
Emilie
21.3.22These little things are so good 😉