Bugnes extra moelleuses

to activate the yeast:
50 g fresh yeast
1/2 tsp golden caster sugar
1/2 tsp all-purpose flour
1 tsp lukewarm water

dough:
500 g all-purpose flour
60 g golden caster sugar
4 medium eggs
orange blossom water (the amount depends on its strength)
180 g butter at room temperature

frying:
1 l frying oil

topping:
40 g powdered sugar
3 cardamom pods, seeds crushed into powder


Activate the yeast. Mix the yeast, sugar, flour, and lukewarm water, and leave it in a warm place to double in size. Once ready, continue with the dough.

Combine the flour, sugar, and yeast mixture in a bowl. Add the eggs and knead until the dough starts to come together. Then, with a mixer running or kneading by hand, add one-fifth of the butter. Knead for 30 seconds, then add another piece. Continue adding the remaining butter in pieces. Knead for another 1-2 minutes until the dough is smooth and elastic.

Oil a bowl lightly and place the dough inside. Cover and leave it to rest in the fridge for 1 hour.

Take out and roll the dough out thinly (4-5 mm) on a lightly floured surface. Using a pastry wheel or a knife, cut the dough into diamonds measuring 8-10 cm on each side. Make a slit in the centre of each diamond, then pass one of the corners through the slit to form a "knot" (see photo).

Heat the oil to 170°C in a deep fryer, ensuring the thermometer is inside.

Fry the dough pieces in small batches in the deep fryer. As soon as the bugnes rise to the surface (after a few seconds), turn them around and fry for a few more seconds. Remove them and place them on paper towels. Continue frying all the dough pieces.

Once fried, mix the powdered sugar with the cardamom and sprinkle over the bugnes before serving.