{"id":1952,"date":"2011-03-08T08:59:55","date_gmt":"2011-03-08T16:59:55","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=1952"},"modified":"2012-04-02T11:55:15","modified_gmt":"2012-04-02T18:55:15","slug":"bugnes-lyonnaise","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/bugnes-lyonnaise","title":{"rendered":"Bugnes Lyonnaise"},"content":{"rendered":"

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Bugnes Lyonnaise<\/span><\/strong><\/span><\/p>\n

Bugnes Lyonnaise<\/span><\/em> (like all beignets) are synonymous with the festivities during Mardi Gras, the period before Ash Wednesday which begins the forty-day Lenten period of abstinence for Catholics.\u00a0 Beignets are fried pastry dough topped with icing sugar and eaten warm.\u00a0 To Americans beignets are simply doughnuts but in France beignets can be sweet or savory.<\/span><\/p>\n

Bugnes Lyonnaise<\/span>,<\/span><\/em> a beignet from France\u2019s Lyonnais region, are flavored with orange blossom water, zest, or rum, and the shape resembles angel\u2019s wings or bows of ribbon. Although bugnes are particular to the Lyonnais region, beignets are enjoyed for Mardi Gras celebrations (and for feast days) throughout France (as well as Italy and even New Orleans).\u00a0 They are all variations on the same theme only the shape and name changes depending upon where you are enjoying them (i.e., <\/span>chichi fr\u00e9gi<\/span><\/em> <\/span>in Toulon\/Marseille, <\/span>corvechets<\/span><\/em> in the Lorraine region, <\/span>bottereaux<\/span><\/em> in Nantes, and <\/span>fritelli<\/span> <\/span><\/em>in Cosica).<\/span><\/p>\n

It is common to use a leavener in beignets (i.e., <\/span><\/span>oreillettes<\/span><\/em>, in the shape of a pig\u2019s ear, use yeast, other beignets recipes call for the use of baking powder).\u00a0 However, I wrote this recipe without the aid of yeast or a leavening agent.\u00a0 If you do not overwork the dough and make sure your ingredients are well-incorporated before rolling the mixture into a ball, the bugnes be light and airy and the leavener is not needed.<\/span><\/p>\n

I do not recommend using a food processor to mix the dough.\u00a0 It results in over-mixed dough and you will have rock-hard bugnes (not a desirable quality in pastry).\u00a0 Olive oil, sunflower oil, and grape seed oil are my favorite oils to use.\u00a0 Olive oil produces a rich taste but can be cost prohibitive.\u00a0 Sunflower oil produces very light bugnes.\u00a0 Keep your oil at 350 degrees Fahrenheit:\u00a0 if it is too hot the bugnes will get too dark; if the oil is not hot enough, they will soak up too much oil and be soggy.<\/span><\/p>\n

<\/span>Bugnes Lyonnaise <\/span><\/em>are easy to make and something that your family will want to enjoy throughout the year, not only during Mardi Gras.<\/span><\/p>\n

Je vous souhaite un bon app\u00e9tit <\/span><\/em>!<\/span><\/em><\/p>\n

LM<\/span><\/p>\n


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bugnes Lyonnaise<\/span><\/strong><\/p>\n

yield<\/span>: about 3 dozen (2 inch bow ties)<\/span><\/p>\n

what you need:<\/span><\/span><\/p>\n

2 cups (9 1\/2 ounces) all purpose flour, sifted
\n<\/span>4 1\/2 tablespoons granulated sugar (2 ounces)
\n<\/span>4 tablespoons (2 ounces) unsalted butter, room temperature, cut into small bits
\n<\/span>2 large eggs (4 ounces), mix
\n<\/span>1 ounce heavy cream
\n<\/span>pinch of kosher salt
\n<\/span>1 1\/2 teaspoons orange blossom water or extract
\n<\/span>1 teaspoon orange zest<\/span><\/p>\n

olive oil, sunflower oil\u00a0 or grape seed oil (as needed)
\n<\/span>sifted confectioner\u2019s sugar (as needed)<\/span><\/p>\n

how to:<\/span><\/span> <\/span><\/p>\n