BUGNES LYONNAISES

BUGNES LYONNAISES

Ingredients for 4 persons
300 g of flour
75 g of sugar
1 packet of baking powder
1 glass of rum liquor, 2 spoons
soup or orange blossom
50 g softened butter
3 beaten eggs
Preparation:
In a salad bowl, put the flour in a fountain,
add sugar, yeast, salt, butter
softened, the eggs slightly beaten with a
fork and orange blossom or rum.
Mix well and form a ball, leave
rest for 2 hours, covered with a cloth, to
ambient temperature..
Heat the oil.
Spread the dough on a floured plan, with a
thickness of 5 mm using a roller
pastry. Cut in rhombuses then do
an incision in the center. We can keep this
form or pass a corner of the band
in the incision so to make a knot.

Diving the bugnes in the frying (they
have to go up quickly if the oil is
hot enough), drain once
cooked on paper towels. Sprinkle
icing sugar and serve!