Photograph of the finished Bugnes lyonnaises

France · Bánh chiên xốp Bugnes lyonnaises

Bugnes lyonnaises

1 hr Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 880 g
  • Photograph of Dry yeast Dry yeast 20 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Unsalted butter Unsalted butter 280 g
  • Photograph of Sugar Sugar 200 g
  • Photograph of Orange Orange 4
  • Photograph of Oil Oil 1.2 l
  • Photograph of Powdered sugar Powdered sugar 200 g

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.

Start cooking