Bugnes donut-style Mardi-Gras celebration from Lyon, France

Celebrate Mardi-Gras while enjoying one of the greatest French delight originally from the Duchy of Savoy but known from the Roman era. This donut-shaped is called Bugnes, from the name bunyl which means "donut". It's a speciality from Lyon and its region. In Lyon you find two kind of bugnes, one is smooth and the other one crispy.
Celebrity Michelin-starred Chef Christian Tetedoie from Lyon gave us the original recipe that I'm glad to share with you.
Here it is:



Ingredients:
500g all-purpose flour
5 organic eggs
3g table salt
35g granulated sugar
10g fresh yeast
125ml water
150g unsalted butter
2 tbsp sunflower oil and rape-seed oil to fry
Zest of an organic lemon
Icing sugar to sprinkle once baked


Directions

 Prepare the dough the day before.
Take butter out of the fridge and leave it at room temperature until smooth.
Put the yeast in warm water and combine.
Put flour, salt and sugar in the bowl of your Kitchen Aid, and combine on medium speed for a minute. Add the yeast, beaten eggs oil and lemon zest then. Mix until you get a smooth consistency. Add butter. Mix. Chill over the night.

 Shape the bugnes.
The next day, roll out the dough about 0,15 inch thick. Cut double-shaped triangles of 4 x 1,6 inches. Incise in the middle and fold the tip into the notch to get a twist. Fry in an oil bath of 350°F. Drain in paper towels.

 Sprinkle icing sugar before serving. Enjoy it with family and friends!

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