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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 20 |
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It is a recepie from O. Buisson. Bugnets are a culinary speciality from central-eastern France, including Lyon and Saint-Étienne, closely related to beignets. It is a traditional carnival speciality. Ingredients:
330 g flour |
40 g cocoa |
4 eggs |
50 g honey |
25 g yeast |
7 g salt |
250 g butter |
70 ml milk |
oil for frying |
chocolate |
powder sugar |
Directions:
1. A day before prepare dough.
2. Add flour, cocoa, eggs, honey, yeast and salt. Knead a dough.
3. Mix butter in another bowl and after knead it into the dough.
4. Add milk and knead it together.
5. Leave over night in the fridge.
6. Roll out dough about 4 mm and cut 8 cm wide rhombus out of them and cut a 2 cm long hole in the middle, and take one edge through it.
7. Leave it for 30 minutes on a cold place.
8. Fry in oil about 3-4 minutes.
9. After they are cool, smear on one half chocolate on the other powder sugar and serve.
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