Bugnes

A popular French street food originating from France, traditionally made just before lent!

Attach Spiral Dough Tool
Add egg, salt, milk, unsalted butter, dried yeast and all purpose flour to the Kenwood Bowl
Mix - 3 min, Speed 1
Cover with kitchen towel - 3 hr
Transfer the dough from the Mixer bowl to a lightly floured work surface
Using a rolling pin, roll out the dough until 5cm thick, moving the dough regularly to avoid the dough sticking to the work surface
Use a knife to cut into diamond shapes
Cut a slit in the centre of each dough piece for a traditional shape
Add oil to a clean large saucepan
Heat - 180°C
Line a clean plate with paper towels
Test the oil is hot enough by tearing off a small piece of dough and place it carefully in the fryer. The dough should turn golden and float within 20 seconds
Place the dough into the fryer in batches
Once floating, flip over and fry until both sides are golden brown
Using a slotted kitchen spoon, transfer the bugnes onto the plate with paper towels
Dust with icing sugar
Serve

Maria Borg