Ingredients (for about 20 bugnes)
- 250 g of flour
- 50 g caster sugar
- 50 g softened butter
- 3 whole eggs
- The zest of 1 lemon
- 1 pinch of salt
- 10 ml baking powder
- Canola oil for frying
Preparation
- In a bowl, using a spatula, mix the butter and sugar. Then add the pinch of salt, lemon zest, and eggs. Mix with a whisk.
- Add the flour and mix with a spatula until it forms a ball. Cover the bowl with a cloth and let the dough rest in a warm place for several hours, until it doubles in size.
- Preheat canola oil in a deep fryer to 335°F / 170°C.
- Flour your work surface and roll out the dough to a thickness of about 1/4 inch. Cut out about 20 diamond shapes using a serrated pastry wheel.
- Dip them (5 at a time) into the hot oil and turn them over halfway through cooking so that they brown on both sides. Remove them with a spider and drain them on absorbent paper.
- Sprinkle with icing sugar before serving.
The bugnes can be kept for a few days in an airtight container.
