Name: Bugnes Moelleuses (French Doughnuts)
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Water - ¼ cup; Active dry yeast - 2 (.25 ounce) packages; All-purpose flour - 8 cups; Eggs - 8 large; Butter, melted - ¾ cup; White sugar - ½ cup; White sugar - 2 tablespoons; Lemons, zested - 2; Vegetable oil for frying - 6 cups

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.