Bugnes Lyonnaises

下ごしらえ

材料

作り方

手順

1. 1

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

   約2 分

2. 2

   Create a well in the center of the dry ingredients.

3. 3

   Pour the melted unsalted butter, lightly beaten egg, and orange blossom water into the well.

   約1 分

4. 4

   Gradually incorporate the dry ingredients into the wet ingredients using a fork or your hands until a shaggy dough forms.

   約3 分

5. 5

   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it is smooth and elastic.

   約7 分

   調理のヒント： Avoid adding too much extra flour during kneading to keep the bugnes tender.

6. 6

   Form the dough into a ball, cover it with plastic wrap, and let it rest at room temperature for at least 1 hour.

   約1 時間

   調理のヒント： Resting helps the gluten relax, making the dough easier to roll.

7. 7

   Lightly flour your work surface and a rolling pin. Roll out the dough very thinly, about 2 millimeters thick.

   約5 分

   調理のヒント： The thinner the dough, the crispier the bugnes will be.

8. 8

   Using a pastry wheel or knife, cut the dough into rectangles or diamond shapes, about 5x10 cm (2x4 inches).

   約3 分

9. 9

   Make a small slit in the center of each piece of dough.

   約2 分

10. 10

    Heat the vegetable oil in a deep pot or Dutch oven to 170°C (340°F).

    約5 分

    調理のヒント： Use a thermometer to ensure the oil is at the correct temperature for even cooking.

11. 11

    Fry the bugnes in batches, a few at a time, for 1-2 minutes per side until they are golden brown and puffed.

    約8 分

    調理のヒント： Do not overcrowd the pot, as this will lower the oil temperature and make the bugnes greasy.

12. 12

    Remove the fried bugnes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

13. 13

    Once slightly cooled, dust the bugnes generously with powdered sugar before serving.

    約1 分