Lyonnaise donuts

Лионски мекици1 682x1024 Lyonnaise donuts

Lyonnaise donuts
Or Bugnes lyonnaises


250 g flour
2 eggs
2 tablespoons milk (or water)
100 g soft butter
1 tablespoon rum
2 tablespoons sugar
1 pinch salt
1 teaspoon baking powder
Lemon zest

Oil for frying
Icing sugar to serve


In a bowl, combine flour, sugar, salt, lemon zest and baking powder. Separately, whisk together the eggs, milk and rum. Pour into the dry mixture and stir. The mixture obtained is quite friable. Then add the butter, cut into cubes. Knead the mixture with your hands until smooth and thick dough. Cover and refrigerate for 1 hour. Personally, I left it on the worktop.

Later, roll out the dough into a thin sheet of 2-3 mm. Cut out elongated rhombs. The typical Lyonnaise donuts are slit in the middle lengthwise, some versions even twist the bugnes by passing one end through the hole.

Fry the donuts in an oil bath, i.e. at least 1 liter of oil heated to 170°C. However, I have proceeded in a simpler manner. I heated 15-18 mm of oil at the bottom of a frying pan and fried them in it. That may be a bit slower, but I saved a good dose of oil and the bugnes didn’t suffer at all from this.

Serve the Lyonnaise donuts immediately, generously sprinkled with icing sugar.

Лионски мекици 21 682x1024 Lyonnaise donuts

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