Les bugnes lyonnaises


250 g flour

50 g caster sugar

50 g butter

2 eggs

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.