Bugnes

Instructions

1. 1

   With a zester or a fine knife, remove zest from the length of a lemon to yield 5 or 6 strips.

2. 2

   Proceed in the same way with the zest of a half-orange.

3. 3

   Add these zest strips to the boiling water and let them blanch for 3 minutes.

4. 4

   In a bowl, sift the flour.

5. 5

   Add sugar and a pinch of salt.

6. 6

   Make a well in the center, crack the eggs into it, add softened butter and finely chopped zest.

7. 7

   Mix all ingredients gradually incorporating the flour.

8. 8

   The resulting dough should have the consistency of a soft pie crust.

9. 9

   If too dry or too wet, add some milk to achieve the desired consistency.

10. 10

    Gather the dough into a ball and let it rest for 2 hours in the refrigerator covered with a cloth.

11. 11

    After this time, divide the dough and roll it out on a floured board to a thin layer of no more than 2 mm.

12. 12

    Cut strips with the tip of a knife to form pliable knots.

13. 13

    Fry in large hot oil in small quantities so that the bugnes can puff up.

14. 14

    Turn them as soon as they are golden on one side.

15. 15

    When they are a light golden brown, remove them with a slotted spoon and place them on absorbent paper.

16. 16

    Serve warm dusted with powdered sugar.

17. 17

    You can add 2 tablespoons of rum during kneading.

18. 18

    You can also quickly cut the dough into various shapes using cookie cutters.

19. 19

    Bugnes keep well in an airtight metal container.

20. 20

    You can incorporate 1 tablespoon of cognac or orange flower water to the dough.