Bugnes
Crisp, light ribbons of sweet dough scented with orange zest, deep fried until golden and dusted with icing sugar. The dough rests for an hour before rolling.
Photograph credit: Bugnes by The Connexion · CC BY 2.0 · Flickr
Build the Meal Around Bugnes
- Hot chocolate
- Coffee
- Cider
How to Cook Bugnes
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Mix the flour, sugar, salt and orange zest. Add the eggs and melted butter and knead for 5 minutes into a smooth dough.
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Wrap and rest for 1 hour at room temperature.
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Roll the dough out to 2 mm thick. Cut into ribbons about 3 cm by 12 cm and make a slit in the centre of each.
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Heat the oil to 170°C / 340°F. Fry the bugnes in small batches for 1 minute a side until puffed and golden.
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Drain on kitchen paper and dust with the icing sugar while warm.
Related guide: Prep, cook and total time.
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A Few Notes
Roll the dough very thin so the bugnes turn crisp.
Keep the oil at 170°C / 340°F and fry in small batches.
Dust with icing sugar while they are still warm.
Leftovers
Best on the day. Keeps for 2 days in an airtight tin but softens.
Common Questions
How long does Bugnes take to make?
25 minutes of preparation and 10 minutes of cooking, plus 1 hour of Resting the dough, so allow 1 hour 35 minutes from start to finish. The recipe serves 20.
Nutrition per Serving
No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (how much frying oil the food takes up cannot be known from the recipe). Why some recipes have none.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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