Bugnes are traditional French fritters eaten from mid‑February to early March, especially on Shrove Tuesday, as a way to use up butter and eggs before Lent. Their origins trace back to the 16th‑century Lyonnaise cuisine, with regional variations in Lyon and Saint‑Étienne.

In Lyon, bugnes are rolled very thin and become crisp, while Saint‑Étienne versions are thicker and puffier. Both share the same basic dough, but the thickness and frying time differ, giving distinct textures.

Authentic bugnes are served hot, dusted generously with powdered sugar, and enjoyed as a sweet treat during Mardi Gras festivities, often alongside crêpes and other carnival foods.

Bugnes are most closely linked to Mardi Gras (Shrove Tuesday) and the pre‑Lenten period, but they are also enjoyed at winter fairs and family gatherings throughout February and March.

Bugnes combine a light, airy interior with a crisp, golden exterior, and the addition of Calvados gives them a subtle apple‑brandy flavor that distinguishes them from ordinary doughnuts.

Common errors include over‑mixing the dough, not resting it long enough, rolling the dough too thick, and frying at too low or too high a temperature, which can lead to soggy or burnt bugnes.

Calvados, an apple brandy from Normandy, adds a delicate fruity note that complements the buttery dough without overpowering it, a traditional touch in many classic French pastry recipes.

Yes, you can prepare the dough a day ahead and keep it refrigerated. After frying, store the cooled bugnes in an airtight container for up to two days and re‑heat briefly in a hot oven to restore crispness.

Bugnes should puff up quickly, turn a uniform golden‑brown color, and have a crisp outer shell with a light, airy interior. They should feel light when lifted with tongs.

When the bugnes have risen, turned golden brown, and float to the surface after about 1–2 minutes per side, they are done. A quick test with a small piece of dough should rise and sizzle immediately.

The YouTube channel Gourmandises TV - PARIS focuses on classic and seasonal French recipes, offering detailed tutorials that blend culinary history with modern home‑cooking techniques.

Gourmandises TV - PARIS emphasizes authentic regional traditions, storytelling about the dish’s origins, and practical tips for home cooks, whereas many other channels prioritize speed or fusion twists.