Photograph of the finished Bugnes

France · Bánh chiên men dày mềm Bugnes

Bugnes

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 1 kg
  • Photograph of Dry yeast Dry yeast 28 g
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Unsalted butter Unsalted butter 280 g
  • Photograph of Sugar Sugar 280 g
  • Photograph of Orange blossom water Orange blossom water 80 ml
  • Photograph of Oil Oil 1.6 l
  • Photograph of Powdered sugar Powdered sugar 160 g
  • Photograph of Orange Orange 4

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.

Start cooking