Stéphane Reynaud

Bugnes

Deep-Fried Pastry Sticks (or, How to Trap Butter inside Oil!)

Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      35 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Bugnes are best when they haven’t had to wait around too long! They should be cooked just before the meal if you want to have them for dessert.

Ingredients

  • Type 45 (pastry) flour 500 g
  • Salt 5 g
  • Baking powder

Method

  1. Melt the butter in a small saucepan with the milk, rum and 1 tablespoon peanut oil.
  2. Mix the flour with the salt, baking powder and sugar, add the eggs one at a time, and then the melted butter mixture. Knead the dough until it comes away from the side of the bowl. Rest for 6 hours in the refrigerator.
  3. Roll out the dough thinly, then cut out the shapes