Thin and Crisp Bugnes Lyonnaises
Bugnes have more than one recognised texture, and the distinction matters before the dough is mixed. This recipe follows the thin, crisp Lyonnais style rather than a soft yeast-raised version. The dough is rich with butter and egg, scented with citrus zest and a small amount of dark rum, then rested cold and rolled until the edges are almost translucent. That thinness is what gives the fried pastry its brittle snap.
The traditional-looking shape is practical as well as decorative. Pieces are cut into diamonds or rectangles, a slit is made through the centre and one end is pulled through to form a loose twist. Very thick pieces stay cakier and can brown before the centre dries. About 1 mm is the target thickness, and the pieces should be reasonably uniform so a small frying load can finish at the same time.
Frying is controlled at 170 °C. The bugnes are cooked in modest loads, turned once and removed when blistered and pale golden rather than dark brown. The 2 litres of peanut oil listed are fryer supply, not an ingredient assumed to be eaten in full. Nutrition therefore uses a stated 70 g retained-oil estimate for the whole batch, which is far more defensible than assigning the entire fryer to the pastries.
