Carnival Bugnes

Ingredients

• 500 g All-purpose flour (Sift before use)
• 100 g Unsalted butter (Cut into small cubes, add gradually)
• 3 Eggs (At room temperature)
• 50 g Sugar (To activate the yeast)
• 10 g Instant dry yeast (About 1 packet)
• 250 ml Warm water (Temperature 37°C to activate the yeast)
• 15 ml Orange blossom water (1 tablespoon)
• 1 Orange zest (Zest of one orange, optional but recommended)
• 1 pinch Salt
• 1 L Frying oil (sunflower) (For frying, keep at 180°C)
• 100 g Powdered sugar (To dust the hot bugnes)

Instructions

1. Yeast activation

   Mix the dry yeast, 1 tablespoon of sugar and the warm water (37°C) in the Thermomix bowl. Set for 2 minutes at 37°C.

   Time: PT2M

   Temperature: 37°C

2. Dough preparation

   Add the eggs, orange blossom water, orange zest, sifted flour, salt and the remaining sugar. Knead for 5 minutes at speed 4 on the Thermomix. Incorporate the butter in small pieces during kneading.

   Time: PT5M

3. First rise

   Transfer the dough to a large bowl, cover with a clean kitchen towel and let rest until it doubles in volume (about 2 hours).

   Time: PT2H

4. Degassing and rolling out

   Degas the dough by gently pressing it, then place it on a generously floured work surface. Roll out to a thickness of about 4 mm.

   Time: PT10M

5. Cutting the bugnes

   Draw diamonds of 3‑4 cm on each side with a knife or cutter. Make small cuts inside each diamond to facilitate puffing during frying.

   Time: PT5M

6. Heating the oil

   Heat the frying oil in a saucepan over medium heat until 180°C. Test with a small piece of dough: it should rise immediately and turn golden in 30‑40 s.

   Time: PT5M

   Temperature: 180°C

7. Frying the bugnes

   Drop the diamonds into the hot oil, a few at a time. Brown each side for 1‑2 minutes until a uniform golden color is achieved. Remove with a slotted spoon and place on paper towels.

   Time: PT7M

   Temperature: 180°C

8. Dusting

   When the bugnes are still warm, dust them generously with powdered sugar.

   Time: PT5M

9. Cleaning

   Wash the Thermomix bowl, utensils and saucepan. Wipe the work surface.

   Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Type 45 wheat flour
• Instead of Unsalted butter: Margarine, Vegetable oil (for the dough)
• Instead of Eggs: Flax egg (2 tbsp + water)
• Instead of Sugar: Cane sugar
• Instead of Instant dry yeast: Bread yeast
• Instead of Orange blossom water: Vanilla extract, Orange extract
• Instead of Orange zest: Lemon zest
• Instead of Frying oil (sunflower): Peanut oil

Equipment Needed

• Thermomix
• Large-capacity bowl
• Silicone spatula
• Floured work surface
• Rolling pin
• Knife or dough cutter
• Saucepan or deep fryer
• Slotted spoon
• Paper towels
• Zester (optional)
• Kitchen scale
• Kitchen thermometer (optional)

Critical Steps — Do Not Skip

• Yeast activation at 37°C
• First rise until doubled in volume
• Heating the oil to 180°C before frying

Chef Tips from the Video

• Using orange blossom water and orange zest gives a distinctly carnival flavor.
• For an even more golden color, lightly dust with granulated sugar before frying.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: After cooling, place in a freezer bag; keep for 1 month. Reheat in the oven before serving.

Room temperature: At room temperature, the bugnes stay crisp for 1 day in a dry container.

Make-Ahead Tips

• The dough can be prepared the day before and stored in the refrigerator, covered with plastic wrap.
• After cutting, the diamonds can be frozen on a tray then transferred to a bag; fry them directly frozen for an even crispier result.