Bugnes Lyonnaises - Angel Wings

After Aligot, the popular French regional style of cheese loaded mashed potatoes, am taking you all to enjoy virtually an another popular fried pastry dough called Bugnes which is well known as Angel wings. This bugnes are a traditional sweet pastry made out of the dough that been shaped into twisted ribbons, which is deep fried later and sprinkled with powdered sugar. Though this Bugnes is traditionally present in many European cuisine with many different names, it have been incorporated into other regional cuisine by the immigrants. This pastries are eaten during the period before Lent, a religious observance begins on Ash wednesday and covers a period of six weeks before Easter Sunday. Not to forget that this Bugnes are eaten during carnival as well.

Bugnes Lyonnaises tastes as much as like beignets, traditionally this pastry is very well known in Central Eastern France especially in cities like Lyon and Saint-Etienne. Bugnes are easily made at home with less fat content when compared to those traditional Bugnes sold in many shops. Many Bakeries in Lyon make this popular pastry too. French bugnes have two different versions, they are made as crunchy bugnes as well as soft bugnes. However the crunchy variety which is known as Bugnes Lyonnaises are fried in oil out of a yeasted dough. Some makes this bugnes dough with baking powder, i followed the traditional way, obviously i went with yeasted dough. Bugnes makes an excellent snack, definitely a street food to munch especially during Carnivals.This post goes to this month's blogging marathon as am running a whole month of marathon with International cuisine especially French cuisine as theme.

Recipe Source: Here
2cups All purpose flour
1/2tsp Instant yeast
3tbsp Sugar
4tbsp Oil
Pinch of salt
1tsp Orange zest
2 Eggs
1tbsp Orange blossom water

Take the flour, yeast in a bowl, add in the sugar, oil, salt.

Mix everything well and add in the beaten eggs, orange blossom water.

Slowly add enough luke warm water and knead everything as a soft and stiff dough.

Arrange the dough in a bowl, wrap it and keep it in warm place for 2 hours.

Once the dough double the volume, punch down the dough and divide into two equal balls.

Now dust the dough with enough flour and roll it as medium sized circle. With a knife, make strips and cut it again as medium sized diamond shaped pieces or as rectangular pieces.

Make a slit in the centre and bring the one end of the strip towards the slit and enter into it.

Pull it to the other side to make a twisted shaped bugnes, if you dont want to make this shaped bugnes, you can skip it.

Heat oil for deep frying, once the oil is hot, put the flame in simmer and drop the bugnes to the oil.

Fry on both sides until they turns golden brown.

Dust them generously with confectioner's sugar(icing sugar) and enjoy.

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