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This week we celebrate the end of the carnival. Traditional Bugnes Lyonnaises make it to taste it, these duffs with a diamond outline, wearing ice sugar.
If Gras is a famous holiday with its hidden and its formula on Tuesday, we especially like it to become for his calling. On the program. The best pancakes with feter pets without forgetting pancakes, waffle, fragile chickens and other miracles. Tradition we are with the Roman Empire. The January Date of Seasonal Rome, this seasonal celebration marked the coming of spring and the rebirth of nature.
“It was common to eat abundantly,” we said at the festivals of historian Nadine Crete, in the preceding article about the origin of the culinary traditions of a man’s grass. “This holiday covered with meat and fat braks, ended with simple pastries: cookies or cookies, Lyon Bugue, Aquita or Waffle. He assumed prosperity, fertility, return of lactation in stables and sheep, the restoration of nature. “
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To celebrate fat to celebrate Tuesday, how should be this week, we try to make traditional Lyon’s outline of diamonds deported in the 16th century, Italian merchants. Please note that now there are thousands and one bugnes recipes that offer soft cookies, more than a thinner, light and fragile tooth, with this recipe. The secret of his success. Spread the dough as gently as possible. Taste with sprained ice sugar.
Lyon Bugnes recipe
Ingredients:
- 250 g flour
- 50 g butter at temperatures
- 2 eggs
- 30g sugar
- 1 pinch of salt
- 3 CL Orange or Rum flower
- Frying oil
- Ice sugar
Steps:
Making dough
Cut the butter into the plots. Pour the flour into a bowl. Dig the fountain in the center. Break the eggs one by one by including the flour when you go. Then add sugar, salt, butter and orange blossom. When the dough is well mixed, place it on a work surface and work it in the palm of the hand to give it a good homogeneity. Form the ball, wrap it in the sticky film and place two hours in the fridge.
Bugnes make
Spread the dough with a removable pin as a gently crushed work surface. Cut the layers of 10 cm in length 3 cm wide. Make a knot.
Cooking Bugnes:
Heat the oil. Dip the layers and cook them until they are golden brown by turning them. Squeeze them on absorbing paper. Place them on a serving dish and powder them with ice sugar.
Source: Le Figaro
