250 g flour
50 g caster sugar
50 g butter
3 cl orange blossom
1 pinch of salt
Oil for frying
Step 1: Soften the butter, beat the eggs with a fork.
Step 2: In a bowl, place the flour, add salt, butter, beaten eggs, orange blossom.
Step 3: Mix until a consistent paste is obtained. Form a ball and leave to rest for at least 2 hours in the fridge.
Step 4: Heat the oil.
Step 5: Roll out the dough to a thickness of 5 mm.
Step 6: cut into 10 cm x 4 cm strips and make an incision in the centre of 5 cm.
Step 7: Pass a corner of the strip through the incision so that you can make a knot or leave it as it is.
Step 8: Dip the bugnes in the frying pan (they should rise quickly if the oil is hot enough), turn them over once and drain them once cooked on absorbent paper.
Step 9: Sprinkle with caster sugar or icing sugar and serve hot (but are also good cold).
Bugnes are eaten in February, and mark the beginning of Lent for Catholics who had a last culinary joy there before abstinence and once upon a time, bugnes were made in order not to spoil the fats (here, cooking oil) whose use was forbidden during Lent.