Catalan bougnettes

As Mardi Gras approaches, it’s time to spoil your loved ones with some Languedoc-Roussillon specialities. “Bougnettes” (bunyetes in Catalan) are golden, puffy, sugary doughnuts. They are known by other names too: bunyols, crespells, oreillettes or garrifes. Try making them at home!

Ingredients for 50-60 bougnettes :
1 kg flour
6-8 eggs
Zest of 3 lemons
1 cube of yeast (available from bakers)
A pinch of salt
125 g to 200 g butter
90 ml of orange blossom water
1 or 2 litres of oil (good quality oil for frying)
500 g of fine sugar

Preparation

Dilute the yeast in the melted butter. Beat the eggs with the orange blossom water and the lemon zest.

Mix the flour and salt in a large salad bowl and fold in the two previous mixtures. If the mixture becomes too dry, add butter. If too sticky, add flour.

When the ball of pastry begins to take shape and no longer sticks to the walls of the salad bowl, spread some flour on the table and begin to knead the pastry. In order to rise and stretch easily, the pastry will need to be worked for some time.

When the pastry has been well kneaded, leave for 2-3 hours in a warm place, wrapped in cloth and sheltered from draughts. It should double in size.

Cut a first 5 cm strip and leave the bowl well covered. Cut further 5 cm strips. Stretch them as finely and regularly as possible by turning the pastry in your hands.

Place the oil in a deep fryer. When very hot, carefully place the first disc of stretched pastry on the surface. It should bubble instantly, a sign that the oil is hot enough. The bougnette puffs up. When it is golden on one side, turn it with a fork to cook the other side. Once golden on both sides, place on a plate and sugar generously.

Try with a fine Muscat de Rivesaltes.