LYONNAISE DOUGHNUTS (BUGNES)

SweetsBasicsElevatedEggs
Written By Matthew Ryle
Lyonnaise doughnuts

These crisp, airy fritters originated in Lyon, where cooks made them for festive pre-Lenten celebrations.

Serves: 8

Ingredients:

330g Strong flour
25g Egg (Clarence Court)
17g Yeast
5g Salt
25g Sugar
142ml Milk
1 Lemon (zest)
45g Soft butter
-
150g Caster sugar
1/2tsp Cinnamon powder
-
Crème fraiche
Raspberry jam

  1. Mix the flour, salt, sugar, yeast, and lemon zest in a stand mixer fitted with a dough hook. Add the warmed milk and mix for 4 minutes. Add the butter and continue mixing until incorporated.

  2. Transfer the dough to a bowl, cover, and leave to prove. Once proved, turn the dough out onto a work surface and knead until smooth.

  3. Roll the dough into balls and place on a tray. Cover (or seal in a large vac-pack bag) and allow to prove again.

  4. Fry at 180°C until golden. Roll in cinnamon sugar, serve with crème fraiche and raspberry jam.

Matthew Ryle
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