Bugnes

Experience the joy of indulging in homemade Bugnes, a delightful French pastry traditionally enjoyed during the Carnival season. Bugnes, also known as Angel Wings, are deep-fried pastries with a delicate and crispy texture, sprinkled with powdered sugar for an extra touch of sweetness. This recipe will guide you through the process of creating these delectable treats in your own kitchen.

Bugnes are perfect for sharing with family and friends during festive occasions or simply as a special treat to brighten any day. Their light and crispy texture, combined with the subtle sweetness of powdered sugar, make them a delightful addition to any dessert table or afternoon tea.

So, gather your ingredients, follow the instructions, and embark on a culinary adventure to create these delectable Bugnes in your own kitchen. Get ready to savor the melt-in-your-mouth goodness of these French pastries and enjoy the joy they bring with each bite.

INGREDIENTS:

• 250 g (14 fl. oz.) all-purpose flour
• 50 g (slightly less than 1/2 stick or 4 tbsp) unsalted butter
• 50 g (2 fl. oz.) sugar
• 2 eggs
• 1 tbsp orange blossom water (optional)
• Salt
• About 1/2 liter (1/2 quart) sunflower oil to deep-fry the bugnes
• Powdered sugar (a few tablespoons)

INSTRUCTIONS:

Prepare the dough at least 2 hours in advance:

1. Sift the flour over a large bowl.
2. Combine with the sugar, orange blossom water, and a pinch of salt. Add the butter in very small parcels and mix a little.
3. Dig a hole (in French we say “une fontaine” – a fountain) in the center of the flour mix. Beat the eggs and pour them into the hole.
4. With your hands, combine all the ingredients and knead for only a minute or two until the dough becomes homogeneous. Form a ball and let it rest for at least 2 hours at room temperature under a clean cotton cloth.
5. Roll out the dough on a flat, floured surface as thinly as possible (about 2 mm) in a somewhat rectangular shape. The dough should be elastic and moist, making it fairly easy to roll out.
6. Cut out stripes about 1 1/2″ to 2″ wide. Divide the stripes into smaller rectangles, approximately 4″ long. Bugnes come in various sizes, so feel free to adjust the dimensions according to your preference.
7. Twist the rectangles as follows:
   1. With a knife, make a 1 1/2″ long slit in the center of each rectangle, lengthwise.
   2. Take one of the rectangle’s small sides through this hole and reshape it as shown in the pictures above.
   3. If you use longer stripes of dough, there might be enough length to make two knots.
8. Heat the oil in a frying pan (oil should be about 1″ or 1 1/2″ deep) until it reaches boiling point. Place a few knotted stripes of dough in the oil, making sure they don’t touch each other.
9. Flip the bugnes once after only a few seconds, then wait a few seconds longer. The frying process is fast, so keep an eye on them.
10. Take out the bugnes as soon as they have a nice golden color, being careful not to let them become too dark. Drain them on paper towels placed on a plate.
11. Once all the bugnes are cooked, sprinkle them with powdered sugar. It’s easier to achieve an even sprinkle by using a small strainer and shaking it over the bugnes.