Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
- 1 tablespoon lemon zest
- 1/2 cup fresh blueberries
- Vegetable oil, for frying
- Powdered sugar, for dusting
Special Equipment Needed:
- Deep fryer or heavy-bottomed pot
- Candy thermometer
- Slotted spoon
- Paper towels
Step-by-Step Instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, beat the eggs and then add in the melted butter, milk, and lemon zest. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the blueberries.
5. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 375°F.
6. Using a small cookie scoop or spoon, drop small portions of the dough into the hot oil and fry until golden brown, about 2-3 minutes per side.
7. Use a slotted spoon to remove the bugne from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Dust the bugne with powdered sugar while still warm.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
This recipe makes about 24 bugne.
Nutritional information:
Calories per serving: 110
Fat: 4g
Carbohydrates: 16g
Protein: 2g
Sodium: 40mg
Sugar: 4g
Substitutions for ingredients:
- You can use frozen blueberries instead of fresh.
- If you don't have lemon zest, you can use lemon extract or juice.
Variations:
- Instead of blueberries, you can use other berries like raspberries or blackberries.
- You can add a teaspoon of vanilla extract to the dough for extra flavor.
Tips and Tricks:
- Make sure the oil is at the right temperature before frying to ensure the bugne cook evenly and don't absorb too much oil.
- Don't overcrowd the pot when frying to prevent the bugne from sticking together.
- Dust the bugne with powdered sugar while they're still warm to ensure the sugar sticks.
Storage Instructions:
Store the bugne in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
To reheat, place the bugne in a 350°F oven for 5-10 minutes until warm.
Presentation Ideas:
Serve the bugne on a platter dusted with powdered sugar.
Garnishes:
You can garnish the bugne with fresh berries or a dollop of whipped cream.
Pairings:
Serve the bugne with a cup of coffee or tea.
Suggested Side Dishes:
These bugne make a great dessert on their own, but you can also serve them with a scoop of vanilla ice cream.
Troubleshooting Advice:
- If the bugne are too dense, make sure you don't overmix the dough.
- If the bugne are too oily, make sure the oil is at the right temperature and that you're not overcrowding the pot.
Food Safety Advice:
- Make sure the oil is hot enough to kill any bacteria.
- Use a candy thermometer to ensure the oil stays at a safe temperature.
Food History:
Bugne are a traditional French pastry that are typically served during Carnival season.
Flavor Profiles:
The blueberries add a sweet and tart flavor to the bugne, while the lemon zest adds a bright citrus flavor.
Serving Suggestions:
Serve the bugne as a sweet treat after dinner or as a snack with coffee or tea.
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Region: French