Ingredients
Instructions
- Activate the yeast by mixing it with lukewarm milk and a teaspoon of sugar Let rest for 10 minutes until foamy
- In a large bowl mix flour sugar and salt Add the eggs soft butter and activated yeast mixture
- Knead the dough for 10 minutes until smooth and elastic
- Divide the dough in two equal parts Add lemon extract to one half and vanilla extract to the other half Knead each portion to incorporate the flavoring
- Cover both doughs and let rise for 2 hours at room temperature until doubled in size
- Roll out each dough to 5mm thickness Cut into diamond shapes Make a slit in the center of each diamond and pull one end through the slit to form the traditional bugnes shape
- Let the shaped bugnes rest for 30 minutes on a floured surface
- Heat oil to 170C 340F Fry the bugnes for a few seconds on each side until golden brown
- Drain on paper towels
- For the lemon bugnes dust with powdered sugar mixed with lemon zest For the vanilla bugnes dust with powdered sugar mixed with cinnamon
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