Recipe: Bugnes

1 pour the flour into a salad bowl, make a hole in the center of the flour and pour into it the egg yolks, the butter, the cream, sugar, salt and rum or vanilla

2 using your clean hands, take a little flour and incorporate it into the other ingredients and add the flour little by little to make a dough ; make a ball with the dough, cover with some cling film and keep it into the fridge during 1 hour at least

3 on your working plan, divide the dough into 2 oz small bowls, flatten them using a rolling pin to make 2 to 3 millimeters thick (0.1 inch) rectangles, then, using a ravioli wheel, cut them into small stripes (like on the picture)

4 heat the oil at 338°F. Pour a few “bugnes” into the oil and when brown, put hem onto an absorbing paper. Sprinkle with icing sugar just before eating.

Personally, I love them still warm, with rapsberry or gooseberry jam and a glass of Champagne Rosé (or fruit juice for children)