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Eggs, butter, flour and oil. In this month of March, snacks give pride of place to bugnes, marvels, auricles, whatever name you give them, what you flavor them with, it’s a little sweet delight that is unanimous.
Crunchy or soft. In Lyon (Rhone)these donuts are called bugnes, they can be found in all the bakeries in the city. From January to March, in the district of Red CrossJulian Croizier prepare bugnes every day. “We put flour, salt, sugar, yeast, eggs and butter, with a little lemon zest and milk“, details the baker. He pierces them and turns them over to give them their oval shape. Cooking is done in a pot of oil at 170 degrees, just over a minute. Once dry, the bugnes are generously sprinkled with icing sugar and ready to be tasted.
In Bordeaux (Gironde)donut typical cis of course the marvel. On paper, this isn’t the hardest recipe to teach. Twenty-four hours in the fridge for a well-ventilated dough, then shaped by hand into a very specific shape. One minute maximum of cooking is necessary, a little sugar, there is more than to taste. In Provence, its orange blossom scent is inimitable. The tradition for Mardi Gras is to bite into auricles, dry, fried biscuits sprinkled with sugar. A typical tradition of the South, which we also allow ourselves to eat for Christmas.