For 25 bugnes

  • 500g of flour
  • 120g of sugar
  • 6 free-range eggs
  • 120g of butter
  • 2 pinch of salt
  • 4 orange zest
  • 4 lemon zest
  • 10cl of Rum
  • Powdered sugar
  • 10 cl of beer
  • About 2.5l of vegetable oil


  1. Soften the butter and beat the eggs into an omelet.
  2. In a salad bowl, put the flour, butter, sugar, salt, eggs, and rum.
  3. Once mixed, add the beer (the yeasts found in the beer will give bugnes a bit fluffier).
  4. Form a ball out of the dough and let stand for 3 hours in the fridge.Heat the vegetable oil to 180°C (355F).
  5. Roll out the dough to have a flat layer of about 1cm.
  6. Cut into strips of about 10 cm long and 4 cm wide
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