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This recipe was uploaded by Kye
Mardi Gras in France
The Carnival period between Epiphany or Twelfth Night and Ash Wednesday.
1. Sift the flour over a large bowl.
2. Combine with the sugar, orange blossom water and a pinch of salt. Add the butter in very small parcels and mix a little.
3. Dig a hole (in french we say "une fontaine" -a fountain) in the center of the flour mix. Beat the eggs and pour in the hole.
4. With the hands, combine all the ingredients and knead for only a minute or two, until the dough gets homogenous. Make a ball out of it and let it rest for at least 2 hours at room temperature under a clean cotton cloth.
1. Roll out the dough (on a flat, floured surface) as thinly as possible (about 2 mm) in a somewhat rectangular shape. This should be fairly easy as the dough should be elastic and moist.
2. Cut out stripes about 1 1/2" to 2" wide. Divide the strips into smaller rectangles, approximately 4" long. The bugnes on the photo are small but feel free to make the strips longer or wider if you prefer. Bugnes come in various sizes.
3. Twist the rectangles as follows:
* With a knife, make a 1 1/2" long slit in the center of each rectangle, lengthwise.
* Take one of the rectangle's small sides through this hole and reshape.
* If you go with longer stripes of dough, there might be enough length to make two knots.
4. Heat the oil in a frying pan (oil should be about 1" or 1 1/2" deep) until boiling hot. Place a few knotted strips of dough in it, making sure they don't touch each other.
5. Flip once, after only a few seconds, then wait a few seconds longer (this goes fast!).
6. Take out as soon as the bugnes have a nice golden (but not too dark) color. Drain on paper towels placed in a plate.
7. Once all the bugnes are cooked, sprinkle with powdered sugar (it's easier to sprinke evenly if you use a small strainer and shake it over the bugnes).