Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup caramel sauce
Special equipment needed:
- Deep-fry thermometer
- Pastry cutter or food processor
- Rolling pin
- Slotted spoon or spider strainer
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
2. Using a pastry cutter or food processor, cut in the cold butter until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the eggs, milk, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Turn the dough out onto a floured surface and knead for 1-2 minutes until smooth. Roll the dough out to 1/4 inch thickness.
5. Cut the dough into strips, then cut each strip into diamond shapes. Make a small slit in the center of each diamond.
6. Heat the oil in a deep fryer or heavy-bottomed pot to 375°F. Fry the bugne in batches until golden brown, about 2-3 minutes per side.
7. Using a slotted spoon or spider strainer, transfer the bugne to a paper towel-lined plate to drain excess oil.
8. In a small saucepan, heat the caramel sauce over low heat until warm.
9. Dip each bugne into the warm caramel sauce, then sprinkle with chopped pecans.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Temperature:
Frying temperature: 375°F
Serving size:
Makes about 24 bugne
Nutritional information:
Calories per serving: 180
Total fat: 10g
Saturated fat: 4g
Cholesterol: 35mg
Sodium: 70mg
Total carbohydrates: 20g
Dietary fiber: 1g
Total sugars: 9g
Protein: 3g
Substitutions for ingredients:
- You can use any type of nuts instead of pecans, such as almonds or walnuts.
- You can use store-bought caramel sauce or make your own.
Variations:
- You can add spices such as cinnamon or nutmeg to the dough for extra flavor.
- You can drizzle melted chocolate over the bugne instead of caramel sauce.
Tips and tricks:
- Make sure the butter is cold when cutting it into the flour mixture to ensure a flaky texture.
- Don't overwork the dough or it will become tough.
- Fry the bugne in small batches to prevent overcrowding and uneven cooking.
- Use a slotted spoon or spider strainer to remove the bugne from the oil to prevent them from breaking apart.
Storage instructions:
Store the bugne in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the bugne on a baking sheet and warm in a 350°F oven for 5-10 minutes.
Presentation ideas:
Arrange the bugne on a platter and drizzle with caramel sauce. Garnish with additional chopped pecans.
Garnishes:
Chopped pecans, powdered sugar, whipped cream
Pairings:
Coffee, tea, hot chocolate
Suggested side dishes:
Fresh fruit, yogurt, ice cream
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the bugne are too greasy, the oil may not be hot enough or the bugne may have been fried for too long.
- If the bugne are too tough, the dough may have been overworked.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the bugne are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Bugne is a traditional French pastry that is typically served during Carnival season. It is also known as "angel wings" due to its delicate, wing-like shape.
Flavor profiles:
Sweet, nutty, buttery
Serving suggestions:
Serve the bugne as a dessert or snack.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Sweet, Nutty, Buttery, Caramelized, Crunchy