Fritters from Sud de France by Caroline Conran
Bugnes are a cross between doughnuts and Spanish churros. We know them more readily as beignets, and the word is obviously closely related to the Spanish and Ca
Ingredients
- 1½ egg yolks
- 10 ml rum
- sugar for sprinkling
- zest of 1 lemon
- 2 tsp lukewarm water
- vegetable oil for frying
- 250 g plain flour
- ½ sachet dried (instant) yeast
- pinch salt
- 50 g sugar
- 25 g butter, very soft
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