Since it’s Carnival, here’s a good old French recipe [fr]

Whether you call them bugnes or merveilles, these pastries are some of the star attractions of Carnival.

Since it’s Carnival, here’s a good old French recipe that is very popular in Rhône Alpes and Bourgogne: bugnes

The word bugne is the francization of the Arpitan term bunyi, which means beignet: a fried pastry comparable to a fritter or a doughnut. Today, in certain regional vocabularies in France, the word bugne is the special term for this one particular type of pastry, while the term beignet refers to many others. The origins of bugnes are found in the very distant past: it was a delicacy in ancient Rome that was eaten during Carnival. These pastries are a traditional Mardi Gras food thoughout France, but their name changes from one region to another: merveilles (southwest), oreillettes (Languedoc), ganses (Nice), bottereaux (the Nantes region), croustillons (northern France), rousettes (Alsace)… They come in different shapes, textures, and flavours, but the basic recipe remains the same: flour, eggs, and oil or butter!

Last modified on 16/02/2016

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