Concoct A New Menu Bugnes Moelleuses (French Doughnuts)

Concoct A New Menu Bugnes Moelleuses (French Doughnuts) :: Good Recipes

April 15, 2019

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Bugnes Moelleuses (French Doughnuts)

"Bugnes are a doughnut-like pastry sprinkled with icing sugar that hail from Lyon. They're essential to Mardi Gras! A culture that I in no way forget... Making bugnes! I even have loved them considering that I become a child. My mom's bugnes (and now mine) have a bit little bit of lemon for a unique flavor. Sprinkle with icing sugar earlier than serving."

Ingredients :

1/four cup water
2 (.25 ounce) programs active dry yeast
eight cups all-reason flour
8 eggs
three/4 cup butter, melted
half of cup white sugar
2 tablespoons white sugar
2 lemons, zested
6 cups vegetable oil for frying

Instructions :

Prep : 30M	Cook : 24M	Ready in : 2H32M

Mix water and yeast collectively in a small bowl. Let stand till foamy, approximately 15 mins.
Combine flour, eggs, butter, half of cup plus 2 tablespoons sugar, and lemon zest in a large bowl; add yeast aggregate. Knead via hand till dough comes collectively. Cover with a clean dish towel. Let rise in a warm area until doubled, approximately 2 hours.
Roll out dough right into a big rectangle on a gently floured work floor. Cut into diamond shapes the usage of a small pastry wheel cutter. Brush off excess flour.
Heat oil in a deep saucepan or wok. Cook doughnuts in batches till golden brown, approximately 1 minute in step with aspect. Drain on a paper towel-covered platter.

Notes :

To test if the oil is warm, dip 1 piece of dough and study the change of color. The coloration should exchange very quickly.
We have determined the nutritional fee of oil for frying primarily based on a retention fee of 10% after cooking. Amount will range relying on cooking time and temperature, aspect density, and unique sort of oil used.

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