2022 Tour de France - Stage 13: Le Bourg d’Oisans to Saint-Étienne.
Today’s end stage is home to Bugnes, a cakelike version of beignets, which are often made around Mardis Gras. The fun part about these guys is you can do whatever kind of design you want. Let your imagination run wild this weekend and fry some up! You can coat them with powdered sugar, as photographed, but I think these actually would be outstanding rolled in cinnamon-sugar right out of the frying oil; great for dunking in coffee or maybe even into some fruit preserves.
Bugnes
1.25 cups of AP flour
¼ cup sugar plus 1 tsp
¼ cup baking powder
½ tsp salt
Zest of 1 lemon
½ stick of butter, at room temp
2 eggs
1 tbsp rum
Place the dry ingredients, including the lemon zest in a bowl of a stand mixer and stir briefly with the paddle attachment. Mix in the butter, then the eggs 1 at a time, followed by the rum and increase the speed to medium-low. (you can do all of this in a food processor as well)
Once the dough comes together, dump it out onto a work surface, adding flour if necessary. Roll into a disc, about a ½-inch thick. Place on a baking sheet, lined with some floured parchment paper. Place in the refrigerator and chill for an hour.
Preheat some oil in a pot to 350 degrees, and let the dough sit at room temperature for about 10 minutes.
Roll out the dough very thin and slice into wide parallelograms, using a pastry wheel. Slice a whole in the middle of some, twist, cut different patterns, the world is your oyster. Fry in the oil for about 60-90 seconds until browned, flipping, then drain on a rack-lined baking sheet.
Roll the beignets in some cinnamon-sugar, or cover with powdered sugar and serve.
______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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