Bugnes
"This was a much fussed-over recipe in my father's shop, because there is a rivalry among various provinces in France over which version of bugne is the best. Bugne de Lyon is perhaps the most famous, and this is similar; it is on the crispy side and has the brioche texture. Like pets de nonne, these are traditionally served at Carnival time, and they are best enjoyed warm."
From Simply Sensational Desserts by Francois Payard.
Ingredients
Units:
- Instant Yeast - 1/4 oz
- Water - 1 oz
- Granulated Sugar - 1 pinch
- Unsalted Butter - 2½ oz
- Egg - 3⅝ oz
- All Purpose Flour - 12¾ oz
- Powdered Milk - 1 oz
- Salt - 1/8 oz
- Dark Rum - 1 oz
- Lemon Juice - 2 oz
- Vegetable Oil - 1⅞ lb
Servings
20 BugnessDirections
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