Mes Bugnes Pour Mardis Gras - croustillantes ! - C'est le grand carnaval sur Gourmandises TV
Mes BUGNES POUR MARDIS GRAS - croustillantes ! - C'est le grand carnaval sur Gourmandises TV is a medium French recipe that serves 4. 100 calories per serving. Recipe by Gourmandises TV - PARIS 🇫🇷 - Cuisine on YouTube.
Prep: 1 hr 20 min | Cook: 10 min | Total: 1 hr 45 min
Cost: $12.68 total, $3.17 per serving
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
Combine Dry Ingredients
In a mixing bowl, whisk together the flour, granulated sugar, and a pinch of fleur de sel.
Time: PT5M
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
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
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
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
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
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
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
Dietary info: vegetarian, contains alcohol
Allergens: gluten, eggs, dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Pastry flour, Cake flour
- Instead of Granulated Sugar: Caster sugar
- Instead of Unsalted Butter: Clarified butter, Margarine
- Instead of Large Eggs: Egg substitute (commercial)
- Instead of Fleur de Sel: Kosher salt, regular sea salt
- Instead of Calvados: Apple brandy, Rum, omit for non‑alcoholic version
- Instead of Powdered Sugar: Confectioners' sugar
- Instead of Neutral Oil: Vegetable oil, Canola oil
Equipment Needed
- Mixing Bowl
- Wooden Spoon
- Rolling Pin
- Knife
- Cutting Board
- Heavy‑Bottomed Frying Pan
- Thermometer (optional)
- Tongs
- Paper Towels
Critical Steps — Do Not Skip
- Mixing the dough until fully incorporated
- Resting the dough in the refrigerator for at least 1 hour
- Rolling the dough to a uniform thinness (3–4 mm)
- Maintaining oil temperature at 180 °C during frying
- Ensuring bugnes puff and turn golden without over‑cooking
Chef Tips from the Video
- A splash of Calvados adds a subtle apple‑brandy aroma that sets these bugnes apart.
- Dust with powdered sugar while the bugnes are still warm for better adhesion.
- For a festive twist, cut heart‑shaped bugnes for Valentine's Day.
Troubleshooting
Dough is too sticky and hard to roll.
Add a little more flour, a tablespoon at a time, until the dough is smooth but not dry.
Bugnes do not puff up.
Make sure the oil is hot enough (180 °C) and the dough is well rested and thin.
Bugnes turn brown too quickly.
Reduce the oil temperature slightly and fry in smaller batches to keep the oil from overheating.
Bugnes are greasy.
Drain on paper towels immediately and avoid overcrowding the pan, which lowers oil temperature.
Storage
Refrigerator: Store in an airtight container for up to 2 days; re‑heat briefly before serving.
Freezer: Not recommended, as texture becomes soggy after thawing.
Room temperature: Best eaten the same day; can stay crisp for up to 4 hours in a covered container.
Make-Ahead Tips
- The dough can be rested overnight for deeper flavor.
- Cut and freeze the raw bugnes on a tray; fry directly from frozen (add 30 seconds to frying time).
- Dust with powdered sugar just before serving to keep them crisp.
Frequently Asked Questions
What is the cultural significance and history of bugnes in French Mardi Gras celebrations?
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.
What are the traditional regional variations of bugnes in French cuisine?
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.
How are authentic bugnes traditionally served in France?
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.
What occasions or celebrations are bugnes associated with in French culture?
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.
What makes bugnes special or unique in French pastry tradition?
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.
What are the most common mistakes to avoid when making bugnes at home?
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.
Why does this bugnes recipe use Calvados instead of another spirit?
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.
Can I make bugnes ahead of time and how should I store them?
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.
What texture and appearance should I look for when frying bugnes?
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.
How do I know when bugnes are done cooking?
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.
What does the YouTube channel Gourmandises TV - PARIS specialize in?
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.
How does the YouTube channel Gourmandises TV - PARIS approach French pastry compared to other French cooking channels?
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.
Last updated: August 20, 2026
