Bugnes

Quality :

For 4 People.

Preparation :

15 min

Ingredients

250 g wheat flour
1 pinch salt
1/2 sachet baking powder
70 g butter
8 cl milk
1 egg
1 L grape seed oil
Powdered sugar

Preparation

Pour the flour, salt and baking powder into a bowl. Mix, then make a well in the center of
. Add the butter, cut into small cubes, the milk and the whole egg.
Mix all the ingredients together, paying particular attention to the butter so that it
blends in completely with the other ingredients. Form a smooth dough into a ball.
Leave to rest for around half an hour at room temperature in the bowl, covered
with a tea towel.
Form the bugnes – Flour the work surface and roll out the dough with a rolling pin. Shape the dough into a
rectangle, about 4 mm thick, and cut out strips lengthwise
. Re-cut these strips widthwise to create rectangles
8 cm long by 5 cm wide. Score the strip lengthwise by 3 cm. Lay
your bugne flat on a sheet of parchment paper, waiting to be baked.
Pour a liter of grapeseed oil into a heavy-bottomed frying pan or
deep fryer. Heat the pan until the oil crackles.
The grapeseed oil should be hot, but not burning. Dip the bugnes 4 by 4
into the hot oil. Use a fork to turn them over after a minute or two.
The bugnes should be golden-brown, but not overly colored.
Arrange the bugnes in a shallow dish, covered with kitchen paper. Repeat
until all the bugnes are ready.
Dust the bugnes with powdered sugar.