Lyon-Style Bugnes, Crisp Orange-Scented Carnival Fritters

What you need

• 280 g (2 1/4 cups) plain flour, plus extra for rolling
• 3 egg yolks
• 60 g (4 tbsp) cold butter, diced
• 25 g (2 tbsp) caster sugar
• 1/2 tsp fine salt
• 60 ml (1/4 cup) heavy cream
• 1 tbsp rum, or 1 tsp orange blossom water
• 1 orange, zest only, finely grated
• 1 l (4 cups) neutral oil, for deep frying
• 3 tbsp powdered sugar, for dusting

Method

Restated from the original video

1. 1

   Pile the flour in a large bowl and make a well in the centre. Add the yolks, butter, sugar, salt, cream, rum and orange zest to the well.

2. 2

   Work the ingredients together with your fingertips, pulling in the flour, until a rough dough forms.

3. 3

   Knead on the counter until smooth and firm, about 5 min. If it will not come together, add a teaspoon of cold water.

4. 4

   Wrap the dough in cling film and chill for 1 hour.

5. 5

   Divide the dough into pieces of about 50 g (1 3/4 oz). Roll each one out on a floured counter to 2-3 mm (1/8 in) thick.

6. 6

   Cut each sheet into 3 or 4 strips with a knife or a fluted roller cutter, then cut a lengthwise slit about 3 cm (1 in) long in the middle of each strip.

7. 7

   Pour the oil into a heavy pot to a depth of at least 5 cm (2 in) and heat it to 170 °C (340 °F).

8. 8

   Fry 3 or 4 strips at a time, turning once, until puffed and deep golden, 1-2 min per side.

9. 9

   Lift them out with a slotted spoon onto paper towels. Let the oil come back to temperature between batches.

10. 10

    Dust with powdered sugar while still warm. Eat the same day, warm or at room temperature.

Imported from aftouch-cuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.