Preparation info

    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

Bugnes are a cross between doughnuts and Spanish churros. We know them more readily as beignets, and the word is obviously closely related to the Spanish and Catalan bunyols. Bugnes are especially eaten at Eastertide. The most famous bugnes are perhaps those of Lyon when they are cooked for Mardi Gras. If you wanted to make bunyols in the Roussillon style, you can follow this recipe but add a teaspoonful of ground anise or aniseed. The bun