Best 2 Bugnes Moelleuses French Doughnuts Recipes
In the realm of French pastries, few can resist the allure of beignets, also known as Bugnes Lyonnaises. These delectable doughnuts, a specialty of the Rhône-Alpes region, are a true testament to the artistry and skill of French patisserie. With their distinctive twist and fluffy, airy texture, these pastries are a delightful indulgence that tantalizes taste buds. This comprehensive guide delves into the art of crafting the perfect beignet, guiding you through two irresistible recipes that showcase the diversity and versatility of this classic treat. Embark on a culinary journey and discover the secrets to creating these delectable pastries, whether you prefer the classic version or a modern twist infused with lemon zest and poppy seeds. Get ready to indulge in the irresistible charm of beignets, a true celebration of French culinary heritage.
Here are our top 2 tried and tested recipes!
BUGNES MOELLEUSES (FRENCH DOUGHNUTS)
Bugnes are a doughnut-like pastry sprinkled with icing sugar that hail from Lyon. They're essential to Mardi Gras! A tradition that I never forget... making bugnes! I have loved them since I was a kid. My mother's bugnes (and now mine) have a little bit of lemon for a unique taste. Sprinkle with icing sugar before serving.
Provided by Maybe
Categories Bread Yeast Bread Recipes
Time 2h32m
Yield 24
Number Of Ingredients 9
Steps:
- Mix water and yeast together in a small bowl. Let stand until foamy, about 15 minutes.
- Combine flour, eggs, butter, 1/2 cup plus 2 tablespoons sugar, and lemon zest in a large bowl; add yeast mixture. Knead by hand until dough comes together. Cover with a clean dish towel. Let rise in a warm place until doubled, about 2 hours.
- Roll out dough into a large rectangle on a lightly floured work surface. Cut into diamond shapes using a small pastry wheel cutter. Brush off excess flour.
- Heat oil in a deep saucepan or wok. Cook doughnuts in batches until golden brown, about 1 minute per side. Drain on a paper towel-lined platter.
Nutrition Facts : Calories 297 calories, Carbohydrate 37.4 g, Cholesterol 77.3 mg, Fat 13.3 g, Fiber 1.3 g, Protein 6.7 g, SaturatedFat 4.9 g, Sodium 65.4 mg, Sugar 5.5 g
BUGNES MOELLEUSES (FRENCH DOUGHNUTS)
Bugnes are a doughnut-like pastry sprinkled with icing sugar that hail from Lyon. They're essential to Mardi Gras! A tradition that I never forget... making bugnes! I have loved them since I was a kid. My mother's bugnes (and now mine) have a little bit of lemon for a unique taste. Sprinkle with icing sugar before serving.
Provided by Allrecipes Member
Categories Yeast Bread
Time 2h32m
Yield 24
Number Of Ingredients 9
Steps:
- Mix water and yeast together in a small bowl. Let stand until foamy, about 15 minutes.
- Combine flour, eggs, butter, 1/2 cup plus 2 tablespoons sugar, and lemon zest in a large bowl; add yeast mixture. Knead by hand until dough comes together. Cover with a clean dish towel. Let rise in a warm place until doubled, about 2 hours.
- Roll out dough into a large rectangle on a lightly floured work surface. Cut into diamond shapes using a small pastry wheel cutter. Brush off excess flour.
- Heat oil in a deep saucepan or wok. Cook doughnuts in batches until golden brown, about 1 minute per side. Drain on a paper towel-lined platter.
Nutrition Facts : Calories 297 calories, Carbohydrate 37.4 g, Cholesterol 77.3 mg, Fat 13.3 g, Fiber 1.3 g, Protein 6.7 g, SaturatedFat 4.9 g, Sodium 65.4 mg, Sugar 5.5 g
Tips:
- Use fresh yeast for the best results. If using active dry yeast, proof it in warm water with a pinch of sugar before adding it to the dough.
- Make sure the butter is cold before adding it to the dough. This will help to create flaky layers in the bugnes.
- Do not overwork the dough. Overworking will make the bugnes tough.
- Let the dough rise in a warm place until it has doubled in size. This will take about 1 hour.
- When frying the bugnes, use a deep fryer or a large saucepan filled with oil. The oil should be heated to 350 degrees Fahrenheit.
- Fry the bugnes in batches until they are golden brown. Do not overcrowd the pan, or the bugnes will not cook evenly.
- Drain the bugnes on paper towels to remove excess oil.
- Serve the bugnes warm or at room temperature. They can be sprinkled with powdered sugar, cinnamon sugar, or your favorite glaze.
Conclusion:
Bugnes moelleuses are a delicious and easy-to-make French pastry. They are perfect for a special occasion or a simple afternoon snack. With a few simple tips, you can make bugnes that are light, fluffy, and irresistible. So what are you waiting for? Give this recipe a try today!
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