Elle Jauffret

Writer & Fork Handler

Mardi Gras beignets: Bugnes

A Mardi Gras mask not only conceals one’s identity with splendor, but also creates mystery while allowing a complete lack of accountability for one's actions. Now… where did I put mine?

"Bugnes" (the "beignets" I used to make with my father during "Carnaval")
Mix together ingredients: 250g flour + 1 pinch of salt + ½ pack of yeast + ¼ cup sugar + 1 egg + 2 tsp lemon extract (or zest of 1 lemon) + 2 ½ tbsp butter (melted) + ½ cup of milk. The dough obtained should be elastic (not wet, not dry- add milk or flour to obtain an elastic texture). Cover with a towel and let rest for about 1 hour. Roll out the dough (1/8 inch thick) and cut shapes (lozenges with a slit in the middle or have fun making loose knots) and place in medium-hot oil until golden. Sprinkle with powdered sugar and serve.  


Go Back