Bugnes

Method

Warm the milk and melt the butter into it, then allow to cool slightly. In a large bowl, whisk together the eggs and caster sugar until pale, then add the vanilla extract. Gently fold in the flour and salt, then add the warm milk mixture to form a soft dough. Knead briefly until smooth, cover with a damp cloth, and leave to rest for 30 minutes at room temperature. On a floured surface, roll the dough to about 3mm thickness and cut into diamond or rectangle shapes approximately 8cm long. Heat the oil to 170°C and fry the bugnes in batches for 2-3 minutes until golden and puffed, turning occasionally. Drain on kitchen paper and dust generously with icing sugar whilst still warm. Serve immediately as a traditional Savoyard treat.