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A deep-fried pastry originating from South Eastern France. This pastry was developed to be eaten just before Lent to use up excess oil.
Fit the Spiral Dough Tool to the machine.
Add eggs, salt, flour, milk, butter and yeast into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Mix on speed 1 for 3 minutes.
Cover with a tea towel.
Leave to prove for 3 hours.
Transfer the dough from the Mixer bowl to a lightly floured work surface.
Using a rolling pin, roll out the dough until 5 mm thick.
Use a knife to cut the dough into diamond shapes.
Cut a slit in the centre of each dough piece for a traditional shape.
Add oil to the large saucepan.
Heat the oil to 180ºC.
Line a plate with paper towels.
Test the oil is hot enough by tearing off a small piece of dough and carefully place it in the saucepan - the dough should turn golden and float within 20 seconds.
In batches, place the dough pieces into the saucepan.
Once floating, flip over and fry until both sides are golden brown.
Using a slotted spoon, transfer the bugnes onto the plate.
Dust with icing sugar.
Serve