Les Bugnes (French Donuts) Recipe by Lavender
Les Bugnes (French Donuts) Cooking Instructions 140’ 1 Place all ingredients in bowl of standing mixer except butter and knead until it come together. Add soft butter little by little and knead until smooth and elastic. Cover and let it rise double in size in room temperature. (120 minutes in 27oC). 2 Sprinkle flour on to working surface and roll out the dough with a rolling pin to obtain a large rectangle 3mm thick. 3 Cut into rectangles about 1 inch wide by 4 inches long with a crinkle-edged wheel or with a knife. Leave as is, or cut a 2-inch slit down the center of each rectangle to make a hole that will spread open as it cooks. Skip one of the ends of the rectangle through the slit and pull it back, to give a kind of spiral or corkscrew effect to the strips of dough. 4 Put the bugnes on a baking sheet lined with parchment paper or a silicone mat and let stand for 1 hour. 5 In a shallow skillet, heat 3 cups of oil to 170oC. Put 4 or 5 strips of dough into the hot oil and cook for about 1 minute on one side, then turn with tongs and continue cooking for another minute. Lift the bugnes from the oil and place on a wire rack while you repeat with the remaining dough. 6 Then sprinkle with powdered sugar on both sides. Served hot with tea or coffee. 1 Place all ingredients in bowl of standing mixer except butter and knead until it come together. Add soft butter little by little and knead until smooth and elastic. Cover and let it rise double in size in room temperature. (120 minutes in 27oC). 1 Place all ingredients in bowl of standing mixer except butter and knead until it come together. Add soft butter little by little and knead until smooth and elastic. Cover and let it rise double in size in room temperature. (120 minutes in 27oC). 2 Sprinkle flour on to working surface and roll out the dough with a rolling pin to obtain a large rectangle 3mm thick. 2 Sprinkle flour on to working surface and roll out the dough with a rolling pin to obtain a large rectangle 3mm thick. 3 Cut into rectangles about 1 inch wide by 4 inches long with a crinkle-edged wheel or with a knife. Leave as is, or cut a 2-inch slit down the center of each rectangle to make a hole that will spread open as it cooks. Skip one of the ends of the rectangle through the slit and pull it back, to give a kind of spiral or corkscrew effect to the strips of dough. 3 Cut into rectangles about 1 inch wide by 4 inches long with a crinkle-edged wheel or with a knife. Leave as is, or cut a 2-inch slit down the center of each rectangle to make a hole that will spread open as it cooks. Skip one of the ends of the rectangle through the slit and pull it back, to give a kind of spiral or corkscrew effect to the strips of dough. 4 Put the bugnes on a baking sheet lined with parchment paper or a silicone mat and let stand for 1 hour. 4 Put the bugnes on a baking sheet lined with parchment paper or a silicone mat and let stand for 1 hour. 5 In a shallow skillet, heat 3 cups of oil to 170oC. Put 4 or 5 strips of dough into the hot oil and cook for about 1 minute on one side, then turn with tongs and continue cooking for another minute. Lift the bugnes from the oil and place on a wire rack while you repeat with the remaining dough. 5 In a shallow skillet, heat 3 cups of oil to 170oC. Put 4 or 5 strips of dough into the hot oil and cook for about 1 minute on one side, then turn with tongs and continue cooking for another minute. Lift the bugnes from the oil and place on a wire rack while you repeat with the remaining dough. 6 Then sprinkle with powdered sugar on both sides. Served hot with tea or coffee. 6 Then sprinkle with powdered sugar on both sides. Served hot with tea or coffee. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Roasted Cauliflower & Potato Curry Soup Cherry tomato and shrimp pasta Ricetta autentica tiramisù (Authentic Tiramisu) Oatmeal Pancakes Winter Vegetable Soup Roasted Cauliflower & Potato Curry Soup Cherry tomato and shrimp pasta Ricetta autentica tiramisù (Authentic Tiramisu) Oatmeal Pancakes Winter Vegetable Soup Oreos and banana smoothie Vegetable mung dal Apple cake Alawar madara Simple vanilla cake#mums recipe Mix Bhajiya#authors marathon #mum's recipe Chole bhature Green tomato chutney Aloo bujiya Kurkure Katta Meeta stuffed paratha Stuffed Matar Paratha Oreos and banana smoothie Vegetable mung dal Apple cake Alawar madara Simple vanilla cake#mums recipe Mix Bhajiya#authors marathon #mum's recipe Chole bhature Green tomato chutney Aloo bujiya Kurkure Katta Meeta stuffed paratha Stuffed Matar Paratha