France

Bugnes Lyonnaises

Name: Bugnes Lyonnaises
Prep time: Dough preparation and resting
Cook time: Frying at 170–175°C, in small batches
Yield: 10 portions
Cuisine: France
Ingredients: 800 g wheat flour; 400 g butter; 500 g fine granulated sugar; 10 eggs; 1,000 ml milk or cream; Regional flavouring / fruit, as required; 5 g fine salt

Vegetarian

Presented by

Eric Devert

National President of France · Master Butcher-Charcutier · Executive Chef

President · France

Yield: 10 portions
Preparation: Dough preparation and resting
Cooking: Frying at 170–175°C, in small batches
Difficulty: Professional

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