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…
- 300gr of flour
- 3 eggs
- 80gr of melted butter
- 50 gr of sugar
- 1 spoon of baking soda
- 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.
- Deep fry the bugnes in oil, they must be golden.
- Transfer the bugnes on kitchen paper to dry , sift powder-sugar and enjoy !