Anne Willan

Bugnes

Pastry fritters

Preparation info
  • Serves

    8–10

    • Difficulty

      Medium

    • Ready in

      35 min

Appears in
The Cooking of Burgundy and the Lyonnais
The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

  • About

Around Lyon, deep-fried bugnes, tied in a characteristic knot, are a favourite between-meal snack. For dessert 1 like to serve them with Sauce aux Abricots (Apricot jam sauce) or honey.

Ingredients

  • 1½ teaspoons baking powder
  • 330 g (11 oz) plain flour, or more if ne

Method

Sift the baking powder and three-quarters of the flour into a bowl and make a well in the centre. Pound the butter to soften it and put it in the well with the eggs, salt, sugar, rum and grated orange or lemon rind. Mix the ingredients in the well thoroughly and then stir in the flour. Knead the dough by pulling the mixture up and slapping it against the sides of the bowl. The dough will be ver