Ingredients for [a certain quantity]:
1 pinch salt
12g dried bakers’ yeast
1 tbs flavor of choice (lemon zest, orange blossom, rum, cognac)
Bugnes were traditionally eaten before Lent, as a way of using up all the perishable goods forbidden during fasting (oils, butter, eggs).
Two kings of bugnes exist: the flat and crunchy ones, very thin dough fried in very hot oil, and the softer ones, made from a thicker dough.
Melt the butter and pour it onto the other ingredients. Knead until the dough becomes elastic. Allow to rest half an hour and rise.
Flour a working surface, roll out pieces of dough thinly. Cut out diamond shapes of 5-6cm.
Fry in a pan with oil. Remove the baked bugnes from the oil and drain on paper towels.
Place in a dish, sprinkle with confectioners’ sugar.