© 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
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 .