A traditional "doughnut" recipe made in February for carnival, going back to a long time before the 19th century. The name bugne comes from the word bugni, meaning beignet which transalates to doughnut. They are also known as merveilles or oreillettes depending on which region you live in with one or two minor changes to the recipe...do try it!
Ingredients:
- 250g flour
- 1t sugar
- 1t baking powder
- 1t vanilla essence
- 1&1/2T of rum
- 1 pinch of salt
- 75g melted butter
- 1 egg
- zest of a lemon (optional)
Note to self
Method:
In a food processor, place the flour, the pinch of salt, the baking powder and the sugars. Mix on very low to combine the dry ingredients.
Add the egg, the melted butter, the lemon zest and the rum. Mix on medium until the dough the dough comes together and forms a soft but firm ball. The dough must be elastic. If too dry, add a little milk and if too soft, add a little more flour.
Allow dough to rest for a half an hour. Flour your work top and roll out the dough to a 5mm thick square or triangle. Cut into strips then slice across to form diamond shape pieces. Cut a slit into each piece as per photo.
Heat some oil in a shallow frying pan and per batch, add the "bugnes" allow to puff up before turning and fry fry on both sides until golden brown.
Remove with a slotted spoon and place on absorbent kitchen paper. Continue until all th epices are done. Transfer to a serving platter, dust with icing sugar and serve immediately.
