Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
- 1/4 cup milk
- 1/4 cup maple syrup
- 1 egg
- 4 slices bacon, cooked and crumbled
Special equipment needed:
- Deep-fry thermometer
- Pastry cutter or fork
- Large pot or deep fryer
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
2. Using a pastry cutter or fork, cut in the cold butter until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the milk, maple syrup, and egg.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Fold in the cooked bacon crumbles.
6. On a floured surface, roll out the dough to about 1/4 inch thickness.
7. Cut the dough into diamond shapes or strips using a knife or pizza cutter.
8. Heat the oil in a large pot or deep fryer to 375°F.
9. Fry the bugne in batches for 2-3 minutes or until golden brown, flipping occasionally.
10. Use a slotted spoon or spider strainer to remove the bugne from the oil and drain on a paper towel-lined plate.
11. Serve warm with additional maple syrup drizzled on top.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes about 20 bugne
Nutritional information:
Calories per serving: 140
Total fat: 6g
Saturated fat: 3g
Cholesterol: 25mg
Sodium: 150mg
Total carbohydrate: 18g
Dietary fiber: 0g
Total sugars: 5g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Honey or agave syrup can be used instead of maple syrup.
- Turkey bacon or vegetarian bacon can be used instead of regular bacon for a vegetarian option.
Variations:
- Add a pinch of nutmeg or ginger to the dough for extra flavor.
- Top the bugne with powdered sugar or cinnamon sugar instead of maple syrup.
- Dip the bugne in melted chocolate for a decadent treat.
Tips and tricks:
- Make sure the butter is cold and cubed to achieve a flaky texture.
- Don't overwork the dough or the bugne will become tough.
- Use a deep-fry thermometer to ensure the oil stays at the correct temperature.
- Drain the bugne on a paper towel-lined plate to remove excess oil.
Storage instructions:
Store the bugne in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the bugne in a 350°F oven for 5-10 minutes or until warm.
Presentation ideas:
Arrange the bugne on a platter and drizzle with maple syrup. Garnish with fresh berries or mint leaves.
Garnishes:
- Fresh berries
- Mint leaves
- Powdered sugar
- Cinnamon sugar
Pairings:
- Coffee or tea
- Hot chocolate
- Milk
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Scrambled eggs
Troubleshooting advice:
- If the dough is too dry, add a splash of milk until it comes together.
- If the bugne are too greasy, make sure the oil is at the correct temperature and drain them well on a paper towel-lined plate.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the bacon is cooked thoroughly before adding it to the dough.
- Store the bugne in an airtight container to prevent contamination.
Food history:
Bugne is a traditional French pastry that is typically served during Mardi Gras. It is similar to a beignet or a doughnut and can be sweet or savory.
Flavor profiles:
The maple syrup adds a sweet and slightly smoky flavor to the bugne, while the bacon adds a salty and savory element.
Serving suggestions:
Serve the bugne as a dessert or a breakfast pastry. It pairs well with coffee or tea.
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