These bugnes known as new orleans style beignets, typically made to celebrate caranaval/mardi gras. They use no yeast, flavoured with lemon, deep fried and then covered in sugar.
Who can refuse a deep-fried pastry? Not me, for sure! These bugnes from Lyon also known as New Orleans style beignets, are so easy to make and require no proving, because guess what, no yeast! Just some rest time in the refrigerator so you can properly roll them out. Easy. Any excuse to make this a good with me. Hope you like them!
The word bugne means "beignet" in French, which means donut in English, but don't be confused they are not the same. They are an old pastry that existed already in Roman times and were consumed at the time of "carnival" or Mardi Gras. Almost every European country has its own version. I got to know this French version in school, and I loved them.
The bugne is a thin pastry, that uses baking powdered as a leavening agent, is scented with lemon scent, deep fried and then covered in sugar or dusted with powdered sugar.
Even though bugne and beignet mean the same thing, they denominate different ones: the former refers to thin pastry, scented with lemon, that is deep fried in hot oil and it's crunchy. It has no baker's yeast. The latter refers to donuts, a thicker dough, that has yeast and it is softer in texture. They can be filled with different creams, like these Raspberry filled doughnuts, and they can also be glazed. The bugnes from Lyon are just sprinkled with powdered sugar or rolled in regular sugar.
Making the bugne dough is straightforward:
Bugnes are easy to prepare. The tricky part is that the dough could get sticky when rolling it out so it's best to work with it when it's cold. You should:
Note: if you feel the dough getting sticky and difficult to work with, cover once again and put the dough back in the fridge until it has hardened a bit. Patience is important in pastry making! I learned it the hard way!
Before frying anything, you need to prepare your workspace so you can work calmly:
Once everything is set up:
Once the bugnes are fried, dried up and still warm you should coat them in some kind of sugar. You have 2 options:
The choice is yours! If you are going for a New Orleans style beignet, then most definitely sprinkle with powdered sugar! I prefer them rolled in regular sugar. Up to you!
They are best eaten when freshly made. However, they hold their ground for up to 1 day, they become hard after that.
You can freeze the dough after you have shaped it into bugnes and before deep frying. They keep for up to 1 month properly wrapped.
To defrost: let them sit at room temperature over a piece of parchment paper for 1 hour or until soft enough to deep fry.
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