Bugnes Moelleuses (French Doughnuts)


  • ¼ cup water
  • 2 (.25 ounce) packages active dry yeast
  • 8 cups all-purpose flour
  • 8eggs
  • ¾ cup butter, melted
  • ½ cup white sugar
  • 2 tablespoons white sugar
  • 2lemons, zested
  • 6 cups vegetable oil for frying
  • Directions

  • Step 1

    Mix water and yeast together in a small bowl. Let stand until foamy, about 15 minutes.


  • Step 2

    Combine flour, eggs, butter, 1/2 cup plus 2 tablespoons sugar, and lemon zest in a large bowl; add yeast mixture. Knead by hand until dough comes together. Cover with a clean dish towel. Let rise in a warm place until doubled, about 2 hours.

  • Step 3

    Roll out dough into a large rectangle on a lightly floured work surface. Cut into diamond shapes using a small pastry wheel cutter. Brush off excess flour.

  • Step 4

    Heat oil in a deep saucepan or wok. Cook doughnuts in batches until golden brown, about 1 minute per side. Drain on a paper towel-lined platter.

  • Cook's Note:

    To test if the oil is hot, dip 1 piece of dough and look at the change of color. The color should change very quickly.

    Editor's Note:

    We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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