Bugnes

Bugnes are a type of doughnut originating from the Rhone-Alpes region in France. They are traditionally prepared and consumed during the Carnival season. Bugnes can be classified into two types: crunchy Bugnes from Lyon and soft Bugnes from Saint-Etienne.

History

The term "Bugnes" is derived from the Franco-Provençal word bugna, meaning 'to swell'. The recipe for Bugnes has been traced back to the Roman Empire, where they were made as a type of fried pastry. Over the centuries, the recipe has evolved and regional variations have developed.

Preparation

Bugnes are made from a dough consisting of flour, eggs, butter, and sugar. The dough is rolled out thinly, cut into rectangles or other shapes, and then deep-fried until golden brown. Some recipes may include lemon zest or rum for added flavor. The finished Bugnes are often dusted with powdered sugar before serving.

Variations

There are two main types of Bugnes: the crunchy Bugnes from Lyon and the soft Bugnes from Saint-Etienne. The Lyon version is thin and crispy, while the Saint-Etienne version is thicker and softer. Some variations may also include fillings such as jam or cream.

Cultural Significance

Bugnes are traditionally made and consumed during the Carnival season, which occurs in the weeks leading up to Lent. They are particularly popular in the Rhone-Alpes region, where they are often sold in bakeries and markets during this time. In recent years, Bugnes have also gained popularity in other parts of France and abroad.

See Also

• List of doughnut varieties
• List of French desserts
• Carnival

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