Anne Willan

Bugnes

Pastry Fritters

Preparation info
  • Makes

    14

    bugnes
    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

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

270 g 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