Bugnes from Savoy

Bugnes are a traditional culinary specialty in several regions of France, particularly in Savoy. These delightful fried pastries are especially popular during carnival time. Light, crispy, and often dusted with powdered sugar, Savoy bugnes are a true treat. Here’s a recipe for making these tasty delights.

Ingredients:

• 500 g of flour
• 75 g of sugar
• 3 eggs
• 75 g of melted butter
• 1 pinch of salt
• 1 packet of baking powder
• 5 cl of milk
• Zest of 1 lemon
• Oil for frying
• Powdered sugar for dusting

Instructions:

1. Prepare the dough:
   In a large bowl, mix the flour, sugar, baking powder, and salt.

2. Add the liquids:
   Add the eggs, melted butter, milk, and lemon zest. Mix well until a smooth dough forms.

3. Knead the dough:
   Knead the dough on a lightly floured surface for a few minutes until it’s smooth and elastic.

4. Let the dough rest:
   Let the dough rest for about 30 minutes at room temperature.

5. Roll out the dough:
   Roll the dough out on a floured surface until it’s about 3 mm thick.

6. Cut the bugnes:
   Cut the dough into irregular bands. Make a 5 cm slit in the center of each band. Pass one of the ends of the band through this slit to form a knot.

7. Fry the bugnes:
   Heat oil in a pan over medium heat. Fry the bugnes for a few minutes on each side until golden and crispy.

8. Drain and serve:
   Drain the bugnes on paper towels to remove excess oil. Generously dust with powdered sugar before serving.

Tips:

Savoy bugnes are especially delicious when served hot, straight out of the fryer. They are perfect for enjoying during carnival festivities but can be savored at any time of the year.

Variations of Bugnes:

The bugne, a specialty of Savoy cuisine, comes in different versions depending on local recipes and individual preferences. Some of the variants you can find in Savoy and nearby regions include:

• Traditional Bugnes: The classic recipe includes flour, eggs, sugar, butter, baking powder, milk, and sometimes lemon zest. The dough is kneaded, rolled out, cut into bands or various shapes, and then fried until crispy.
• Bugnes with White Wine: Some recipes add white wine to the dough, giving the bugnes a richer, slightly tangy flavor.
• Bugnes with Orange Blossom Water: Adding orange blossom water to the dough gives the bugnes a floral and fragrant taste.
• Bugnes with Rum: Some versions incorporate rum into the dough for a more intense flavor.
• Filled Bugnes: Bugnes can be filled with various ingredients such as pastry cream, jam, or even chocolate before frying.
• Braided Bugnes: Instead of simple bands, the dough can be braided before frying, adding a decorative touch to this specialty.
• Gluten-Free Bugnes: Versions without gluten can be made by substituting wheat flour with a gluten-free alternative.
• Mini-Bugnes: Smaller versions of the traditional bugnes, often enjoyed in small bites.

There are many local and family variations of the bugnes recipe, each adding its own creative touch. The shape, size, and flavors may vary, but the common element is the delicious fried dough that characterizes the bugnes.