Bugnes
From the one star french chef Patrick Asfaux
5.0/5 (3 votes)
Prepare time :
Cooking time :
Total time :
Repos : 1 heures
Cooking time :
Total time :
Repos : 1 heures
- ngredients for 6 persons
- 10 oz wheat flour
- 3 egg yolks
- 2 oz butter cut in small dice
- 1 oz caster sugar
- 0.1 g table salt
- 2 fl oz liquid cream
- 1 small tea spoonfull rum (ou vanilla concentrate for children
- 2 pt vegetable oil (grape seed oil) for frying
Progression
1) pour the flour into a salad bowl, make a hole in the center of the flour and pour into it the egg yolks, the butter, the cream, sugar, salt and rum or vanilla
2) using your clean hands, take a little flour and incorporate it into the other ingredients and add the flour little by little to make a dough ; make a ball with the dough, cover with some cling film and keep it into the fridge during 1 hour at least
3) on your working plan, divide the dough into 2 oz small bowls, flatten them using a rolling pin to make 2 to 3 millimeters thick (0.1 inch) rectangles, then, using a ravioli wheel, cut them into small stripes (like on the picture)
4) heat the oil at 338°F. Pour a few “bugnes” into the oil and when brown, put hem onto an absorbing paper. Sprinkle with icing sugar just before eating.
Personally, I love them still warm, with rapsberry or gooseberry jam and a glass of Champagne Rosé (or fruit juice for children)
2) using your clean hands, take a little flour and incorporate it into the other ingredients and add the flour little by little to make a dough ; make a ball with the dough, cover with some cling film and keep it into the fridge during 1 hour at least
3) on your working plan, divide the dough into 2 oz small bowls, flatten them using a rolling pin to make 2 to 3 millimeters thick (0.1 inch) rectangles, then, using a ravioli wheel, cut them into small stripes (like on the picture)
4) heat the oil at 338°F. Pour a few “bugnes” into the oil and when brown, put hem onto an absorbing paper. Sprinkle with icing sugar just before eating.
Personally, I love them still warm, with rapsberry or gooseberry jam and a glass of Champagne Rosé (or fruit juice for children)
credits photo : © L.Bouvier - Fotolia
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