1 In a large bowl pour your flour then make a well in the center (fountain) add the salt, sugar, vanilla, eggs beaten like an omelette, and soft butter. Knead the dough well then cover it and let it rest for 1 hour 30 minutes.
2 Flour your work surface a little then place your dough and flatten it about 1/2 cm thick.
3 All that's left is to heat your deep fryer very hot.
4 Make small designs or outlines of all shapes with a cookie cutter and dip them in small quantities into this hot oil until they are very crispy and finally drain them, place them on absorbent paper and sprinkle them with your vanilla powdered sugar.
Starting from this version you can of course mix in small squares of fruit, almonds, hazelnuts, licorice, chocolate, dried fruits etc etc
certainly I must admit this recipe does not resemble that of bugnes called "à la Maurinière" famous cook once located at Place Briand
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.