Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2 large eggs
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup Nutella
- Powdered sugar for dusting
Special Equipment Needed:
- Stand mixer or hand mixer
- Rolling pin
- Cookie cutter or knife
- Deep fryer or heavy-bottomed pot
- Slotted spoon or spider strainer
Step-by-Step Instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add the cold cubed butter and mix with a stand mixer or hand mixer until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
4. Gradually add the egg mixture to the flour mixture and mix until a dough forms.
5. Turn the dough out onto a floured surface and knead for a few minutes until smooth.
6. Roll out the dough to 1/4 inch thickness and cut into desired shapes using a cookie cutter or knife.
7. Heat the deep fryer or heavy-bottomed pot with oil to 350°F.
8. Fry the bugne in batches until golden brown, about 1-2 minutes per side.
9. Remove the bugne from the oil with a slotted spoon or spider strainer and place on a paper towel-lined plate to drain excess oil.
10. Once the bugne are cool enough to handle, fill a piping bag with Nutella and pipe the filling into the center of each bugne.
11. Dust the bugne with powdered sugar and serve.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-15 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- Makes about 20 bugne
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 20g
- Protein: 3g
Substitutions for ingredients:
- Whole milk can be substituted with any milk of your choice.
- Nutella can be substituted with any chocolate spread or filling of your choice.
Variations:
- Add lemon zest or orange zest to the dough for a citrusy twist.
- Use different cookie cutter shapes for a fun and festive presentation.
- Drizzle melted chocolate or caramel sauce over the bugne for extra sweetness.
Tips and Tricks:
- Make sure the butter is cold and cubed to achieve a flaky texture.
- Don't overwork the dough to avoid tough bugne.
- Fill the piping bag with Nutella while the bugne are cooling to prevent the filling from melting.
Storage Instructions:
- Store the bugne in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- Reheat the bugne in a 350°F oven for 5-7 minutes until warm.
Presentation Ideas:
- Arrange the bugne on a platter and dust with powdered sugar for a simple yet elegant presentation.
- Serve the bugne with a scoop of vanilla ice cream for a decadent dessert.
Garnishes:
- Fresh berries or fruit slices
- Whipped cream
- Chopped nuts
Pairings:
- Coffee or tea
- Hot chocolate
- Sparkling wine or champagne
Suggested Side Dishes:
- Fresh fruit salad
- Cheese plate
- Croissants or pastries
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of milk at a time until the dough comes together.
- If the bugne are too greasy, increase the oil temperature to 375°F to prevent oil absorption.
Food Safety Advice:
- Use caution when frying with hot oil to avoid burns.
- Always use a thermometer to ensure the oil is at the correct temperature to prevent oil splatters.
Food History:
- Bugne is a traditional French pastry that is typically served during Mardi Gras celebrations.
Flavor Profiles:
- Nutella bugne is sweet, chocolatey, and slightly nutty.
Serving Suggestions:
- Serve the Nutella bugne as a dessert or snack.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Sweet, Rich, Chocolatey, Nutty, Crispy