Bugnes Moelleuses (French Doughnuts)
Recipe information
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Cooking:
30 min.
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Servings per container:
24
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Source:

Ingredients for - Bugnes Moelleuses (French Doughnuts)

1. Water - ¼ cup
2. Active dry yeast - 2 (.25 ounce) packages
3. All-purpose flour - 8 cups
4. Eggs - 8 large
5. Butter, melted - ¾ cup
6. White sugar - ½ cup
7. White sugar - 2 tablespoons
8. Lemons, zested - 2
9. Vegetable oil for frying - 6 cups

How to cook deliciously - Bugnes Moelleuses (French Doughnuts)

1. Stage

Mix together water and yeast in a small bowl. Let stand until foamy, about 15 minutes.

2. Stage

Combine flour, eggs, butter, 1/2 cup plus 2 tablespoons sugar, and lemon zest in a large bowl. Pour in yeast mixture. Knead by hand until dough comes together. Cover the bowl with a dish towel and let dough rise in a warm place until doubled in size, about 2 hours.

3. Stage

Roll out dough into a large rectangle on a lightly floured work surface. Cut out diamond-shaped doughnuts using a small pastry wheel cutter. Brush off excess flour.

4. Stage

Heat oil in a deep saucepan or wok over medium-high heat. Cook doughnuts in batches in hot oil until golden brown, about 1 minute per side. Drain on a paper towel-lined platter.