Prep. time: 15 minutes
Resting time: 3 hours for the dough
Cooking time: A few minutes
This is a Mardi Gras classic in France, a delicious doughnut-like pastry sprinkled with icing sugar that dates back to the Middle Ages. Hot "bugnes" were once sold to travelers along the road between Dijon and Arles.
- Combine the flour, salt and eggs;
- dissolve the sugar in the warm cream and add to the dough, stirring continually; add the oil and mix until you have a smooth dough; let rest at least 2 hours;
- roll out the dough on a floured work surface; cut the dough into rectangles about 8 x 12 cm (3 x 5") and drop each rectangle into hot frying oil;
- remove when nicely browned; drain on paper towels; sprinkle with icing sugar.
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