Mes BUGNES POUR MARDIS GRAS - croustillantes ! - C'est le grand carnaval sur Gourmandises TV

Ingredients

• 250 g All-Purpose Flour (sifted)
• 50 g Granulated Sugar (fine granules)
• 60 g Unsalted Butter (melted)
• 2 Large Eggs (room temperature)
• pinch Fleur de Sel (or any fine sea salt)
• 1 Tbsp Calvados (apple brandy, adds flavor)
• 1 Tbsp Powdered Sugar (for dusting after frying)
• 1 L Neutral Oil (sunflower, peanut, or grapeseed oil for deep frying)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together the flour, granulated sugar, and a pinch of fleur de sel.

   Time: PT5M

2. Add Wet Ingredients and Form Dough

   Create a well in the dry mixture, add the two eggs, melted butter, and the tablespoon of Calvados. Mix with your hands until a sticky dough ball forms.

   Time: PT5M

3. Rest the Dough

   Cover the bowl with a clean cloth and refrigerate for at least 1 hour (longer if possible) to let the dough firm up.

   Time: PT1H

   Temperature: 4°C

4. Roll Out the Dough

   Lightly flour a work surface, place the chilled dough on it, and roll to a thickness of about 3–4 mm.

   Time: PT10M

5. Cut and Shape the Bugnes

   Using a knife or pastry wheel, cut the rolled dough into strips about 3–4 cm wide, then cut each strip diagonally into diamond‑shaped pieces. Keep the scraps for later use.

   Time: PT5M

6. Heat the Oil

   Fill the frying pan with enough neutral oil to submerge the bugnes and heat to 180 °C.

   Time: PT5M

   Temperature: 180°C

7. Fry the Bugnes

   Working in small batches, lower the bugnes into the hot oil, fry for about 1–2 minutes per side until golden and puffed, then turn with tongs.

   Time: PT10M

   Temperature: 180°C

8. Dust and Serve

   While still warm, generously dust the fried bugnes with powdered sugar and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

100

Protein

3 g

Carbohydrates

12 g

Fat

5 g

Fiber

1 g