Whether you call them bugnes, auricles, braids, or marvels, these French carnival donuts are an irresistible treat. As someone raised on them during Mardi Gras in Lyon, I cherish their crispy texture and nostalgic flavor. Today, I'm sharing my grandmother's time-tested Lyonnaise family recipe for perfectly crunchy bugnes—simple, budget-friendly, and foolproof.
Contents 1. Pour the flour into a bowl.
2. Make a well in the center.
3. Add the sugar.
4. Mix briefly.
5. Incorporate the eggs.
6. Mix again.
7. Melt the butter and add it to the mixture.
8. Knead until you have a smooth, thick dough.
9. Form into a ball.
10. Let rest for 2-3 hours at room temperature.
11. Flour your work surface.
12. Divide the dough in half for easier rolling.
13. Roll out to about 1/2 cm thick with a rolling pin.
14. Cut into diamond shapes using a pastry wheel or knife.
15. Make two small slits in the center of each diamond.
16. Heat oil to 170-180°C in a deep fryer or pan.
17. Fry bugnes in batches.
18. Turn once they start browning (about 1 minute), using a slotted spoon.
19. Drain on paper towels.
20. Dust generously with powdered sugar.
21. Repeat with remaining dough.
Your homemade Lyonnaise bugnes are ready—golden, ultra-crispy, and begging to be eaten! Without yeast, they're thin and stay crunchy for days (though they rarely last that long). Roll thinner for extra crispiness. Let cool slightly before diving in.
In our family, we enjoy them simply dusted with sugar. For variety, add orange blossom, rum, vanilla, ginger, or cardamom to the dough. Swap powdered sugar for icing sugar if preferred.
