Bugnes lyonnaises

Method

1. 1 Knead the flour with the yeast, eggs, sugar, and orange zest for 12 minutes, then add the softened butter and knead for another 8 minutes.
2. 2 The dough is chilled for 3 hours, and because it contains yeast and is chilled, the bunnes are fluffy and airy, unlike unleavened fried buns.
3. 3 Roll out the dough to a thickness of 6 mm, then cut it into a diamond shape and make a slit down the middle.
4. 4 The dough is thick, not thin; Lyon bugsnes are the thick, puffy, spongy kind, not the thin, brittle kind.
5. 5 Fry in oil at 165 degrees for 90 seconds on each side until puffed up and golden brown.
6. 6 Drain the cakes on paper towels, then sift a thick layer of powdered sugar over them while they are still warm.

With an appliance

• Air fryer 59 min

  Replace step 5: spray oil evenly on the thick dough, fry in an air fryer at 180 degrees for 9 minutes, flip at the 5th minute so that the inside becomes fluffy and both sides are golden brown; step 6 remains unchanged.