Bugnes, bougnettes, merveilles, guenilles or oreillettes : how to easily make delicious doughnut style cakes for any festive occasion.
Oreillettes, bugnes, merveilles, bougnettes... all these little festive doughnuts are traditionally enjoyed in the south of France, but they have spread throughout the country. They can also be found in Belgium, Italy and Spain. The name and the recipe may change, but the principle remains the same: fry pieces of flavoured dough or batter that is made from a base of flour and eggs.
Now as residents of the Tarn region in France, we obviously consider our oreillettes to be the best in the world, so here is a little recipe that should please everyone.
For 6 people:
- 500g of T55 flour
- 4 eggs
- 150 g of butter
- 60 g of sugar
- 6 g of salt
- 70 g of milk
- 30 g of baker´s yeast
- icing sugar
Rum, the zest of half a flower, orange flower... whatever you prefer
Weigh all the ingredients and melt the butter.
Make a well in the flour and mix everything together to get even, supple dough. If you are using a food mixer, work at a low speed.
When the dough is ready, leave it to rest for at least half an hour in a round-bottomed bowl covered with a tea towel. Just like making bread, avoid draughts. The gentle warmth of the kitchen will held the dough to rise, which will make it lighter.
Spread with a rolling pin on a silicone mat until it is 1 or 2 mm thick.
Cut into diamond shapes or any shape you prefer and place in very hot oil. Peanut oil is ideal, or sunflower oil that will not alter the flavour of the doughnut.
When your oreillettes have taken on an attractuve golden hue, take them out of the fryer, drain on kitchen paper and sprinkle with icing sugar.
