Name: Bugnes Moelleuses (French Doughnuts) recipe
Ingredients: ¼ cup water;2 (.25 ounce) packages active dry yeast;8 cups all-purpose flour;8 eggs;¾ cup butter, melted;½ cup white sugar;2 tablespoons white sugar;2 lemons, zested;6 cups vegetable oil for frying

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Ingredients

¼ cup water 2 (.25 ounce) packages active dry yeast 8 cups all-purpose flour 8 eggs ¾ cup butter, melted ½ cup white sugar 2 tablespoons white sugar 2 lemons, zested 6 cups vegetable oil for frying

Nutrition Info

297 calories carbohydrate: 37.4 g cholesterol: 77.3 mg fat: 13.3 g fiber: 1.3 g protein: 6.7 g saturatedFat: 4.9 g servingSize: - sodium: 65.4 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

Directions

Mix water and yeast together in a small bowl. Let stand until foamy, about 15 minutes.
Combine flour, eggs, butter, 1/2 cup plus 2 tablespoons sugar, and lemon zest in a large bowl, add yeast mixture. Knead by hand until dough comes together. Cover with a clean dish towel. Let rise in a warm place until doubled, about 2 hours.
Roll out dough into a large rectangle on a lightly floured work surface. Cut into diamond shapes using a small pastry wheel cutter. Brush off excess flour.
Heat oil in a deep saucepan or wok. Cook doughnuts in batches until golden brown, about 1 minute per side. Drain on a paper towel-lined platter.

Recipe Yield

24 doughnuts

Recipe Note

Bugnes are a doughnut-like pastry sprinkled with icing sugar that hail from Lyon. They're essential to Mardi Gras! A tradition that I never forget... making bugnes! I have loved them since I was a kid. My mother's bugnes (and now mine) have a little bit of lemon for a unique taste. Sprinkle with icing sugar before serving.

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