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Bugnes for Mardi Gras!

Recette Bugnes Pierre Auge

© Alexia Roux

Pierre Augé
, Top Chef 2014 , and owner of the Maison du Petit Pierre restaurant in Béziers delivers his bugnes recipe to delight young and old for Mardi Gras ! A simple recipe that can be made with children.

For 50 small pieces.

Preparation time: 30 minutes for the dough and 30 minutes for baking

Rest time: one night

Preparation:

Mix all the ingredients, except the softened butter * to be added last. Work the dough into a ball.

* For the softened butter , remove the desired amount of butter from the refrigerator 30 minutes before starting the recipe. Once the butter has softened, work it with a spatula in a bowl so that it is as supple as an ointment.

Let the dough rest near a heat source (kettle type or on a still hot oven) for 1 hour to make it rise.

Degas the dough by reworking it for a few minutes to make it fall back and form a ball again. Then let stand overnight in the refrigerator.

The next day, right out of the fridge, spread the dough on a work surface and cut it into the desired shape (round, square or more elongated) to shape small bugnes (maximum 6 x 8 cm).

Finally, fry the bugnes at 180 ° C in sunflower oil , drain them on absorbent paper then sprinkle with icing sugar .

Enjoy it on its own, with melted chocolate or a salted butter caramel !



Also discover The real pecan pie recipe .

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