French donuts: “Bugnes”

In February, for Carnaval or mardi gras, we make beignets: The pastry usually consists of deep-fried dough and is a sort of doughnut. Depending on the region, we call them different names: bugnes, merveilles, oreillettes… Around Lyon, we call them bugnes and I can’t help making some today!


It is SO good, when it is hot, hidden under a ton of powder sugar…

The recipe?


  • 300gr of flour
  • 3 eggs
  • 80gr of melted butter
  • 50 gr of sugar
  • Salt
  • 1 spoon of baking soda
  • Rum
  1.  Mix everything together, let aside for one hour or the night. Roll the dough with a rolling pin and cut ” diamond shape” with a small pastry wheel cutter.
  2. Deep fry  the bugnes in oil, they must be golden.
  3. Transfer the bugnes on kitchen paper to dry , sift powder-sugar and enjoy !



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1 Response to French donuts: “Bugnes”

  1. Corinne says:

    Ummmm…’s looks so good!
    I would eat it right now!!

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