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Bugnes
From Wikipedia, the free encyclopedia
Bugnes are a culinary speciality from central-eastern France, including Lyon and Saint-Étienne, closely related to beignets. Traditionally, Lyon cold meat shops sold bugnes just before Lent, due to their high fat content. They are also made in the home as a way of using surplus cooking fat, which would be wasted during Lent. More recently, bakeries make them, respecting more or less the tradition of Lent.
There are two types:
- Soft bugnes or "pillows", cooked in very hot oil, with the dough spread out thinly and knotted once or twice
- Crunchy bugnes, or "bugnes lyonnaises", made with a thicker dough, rarely knotted.
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