To celebrate Fat Tuesday, here is a recipe for bugnes, not fried, but baked!
Covered with powdered sugar, these doughnuts (“bugnes” in French) are a real delight! Very soft and not greasy!
“Bugnes” are small pastries of the doughnut family, whose close “cousins” are the wonders.
The origin of “bugnes” is very ancient: it was already a specialty in ancient Rome, which was tasted at the time of carnival. In Italian, they are called chiacchiere.
Prep Time: 30 minutes
Rest Time: 2 hours
Bake Time: 10 minutes
Difficulty: easy
Yield: 36 bugnes
Place all the ingredients in the food processor bowl (making sure that salt and yeast are not in direct contact) and mix for 10 minutes until a homogeneous dough is obtained.
Cover and let rise for 2 hours.
Preheat the oven to 350°F (180° C).
Deflate the dough by kneading it lightly.
On a floured work surface, roll out the dough with a rolling pin into a large rectangle 0.2 inch (5 mm) thick.
Using a notched roulette wheel, cut out rectangles of dough 4×1.5 inches (10×4 cm) and slit them in the middle.
Place the “bugnes” on a baking sheet covered with baking paper with sufficient space between them and spread the slit slightly apart.
Bake for about 10-12 minutes at 350°F (180°C).
Let the bugnes cool, then sprinkle with powdered sugar and serve immediately.
The best part: it’s soft and no frying!
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