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Try SavoraBugnes Lyonnaises (French Angel Wings)
Delicate, deep-fried ribbon pastries, a classic French treat, dusted with icing sugar. These melt-in-your-mouth delights are surprisingly easy to make at home!
Ingredients
- All-purpose flour250 g
- Granulated sugar50 g
- Unsalted butter50 g
- eggs2 Large
- Milk60 ml
- Orange flower water1 tsp
- Lemon zest1 tsp
- Dry yeast7 g
- of salt1 Pinch
- Vegetable oil500 ml
- Icing sugar50 g
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Learn MoreMethod
In a large bowl, combine the flour, sugar, salt, and yeast.
Add the softened butter, eggs, milk, orange flower water (if using), and lemon zest to the dry ingredients.
Mix until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Punch down the dough and divide it into two equal portions.
On a lightly floured surface, roll out one portion of the dough very thinly (about 1-2mm thick). The thinner, the better!
Using a pastry wheel or knife, cut the dough into strips about 2 inches wide and 4 inches long. Make a slit in the center of each strip.
Gently pull one end of the strip through the slit to create a twisted ribbon shape.
Repeat with the remaining dough.
Heat the vegetable oil in a deep pot or fryer to 350°F (175°C).
Carefully drop a few bugnes into the hot oil at a time, being careful not to overcrowd the pot.
Fry for about 1-2 minutes per side, until golden brown and puffed up.
Remove the bugnes with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Let the bugnes cool slightly, then dust generously with icing sugar.
Serve immediately and enjoy!
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