Bugnes

Method

1. 1 Knead the flour with yeast, eggs, sugar, butter, and orange blossom water for 15 minutes, then let it rise for 2 hours.
2. 2 Roll out the dough to a thickness of 1 cm, not thinly; that's the distinguishing feature between the soft Bugnes and the crispy Lyon.
3. 3 Cut into diamond shapes, make a slit in the middle, and let them ferment for another hour on a tray.
4. 4 Fry in oil at 165 degrees for 90 seconds on each side until the pastry puffs up and has a white ring around the edge.
5. 5 The white ring around the edge indicates that the dough has risen sufficiently; if there is no ring, the bread will be dense and hard.
6. 6 Remove the cakes from the heat, place them on absorbent paper, and sprinkle with powdered sugar while they are still warm.

With an appliance

• Air fryer 55 min

  Replace step 4: spray oil evenly on both sides of the pastry, air fry at 180 degrees for 8 minutes, and flip at the 4th minute to puff up and turn golden brown. Step 6 still sprinkles powdered sugar while the pastry is still warm.