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Bugnes
Pastry Fritters
- Makes
14
bugnes - Difficulty
Medium
By Anne Willan
Published 1981
This old family dessert used to be prepared for Mardi-Gras. Originally from Provence, it later appeared in Franche-Comté and Lyon. The ‘ganses’ of Nice are similar, but are often flavoured with orange flower water and sometimes fried in olive oil.
Ingredients
| flour |
Method
Sift the flour and the baking powder into a bowl and make a well in the centre. Pound the butter to soften it. Put it in the well with the eggs, salt, sugar, rum and grated rind and mix these ingredients thoroughly. Stir in the flour and knead by slapping the mixture against the sides of the bowl until it is very smooth. If the mixture is very sticky, add more flour. Turn it out on to a work su
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