It's too good ! Bugnes are the traditional little donuts that we cook in Lyon for Mardi Gras . A kif foodporn that deserves to eat good fat. The opportunity to copy the exquisite recipe of the chef of Grand Véfour . His secret? The grape juice in the dough!
Mix the flour with the salt , the sugar and finally the yeast in a bowl then place the mixture in a fountain (in a dome with a hole in the middle).
Break the eggs one by one in the center of the fountain.
Add the grape juice , butter and finely chopped lemon zest.
When the dough is smooth, let stand for 30 minutes in the refrigerator.
Flour the work surface and roll out the dough as thinly as possible.
Cut the diamonds approximately 7 cm apart. Slit the dough in the middle of each diamond using a small knife, without going to the edges.
Fry the bugnes for 4 to 5 minutes in hot oil, being careful not to burn them. When they're colored and come to the surface, they're ready.
Sprinkle with a mixture of powdered cinnamon and icing sugar .
It's ready !
© Hélène Clément
Also find out how to make good pancakes and 3 Yann Couvreur recipes to make with your children .