Mardi Gras French Beignets : Bugnes Recipe

French

Bugnes Lyonnaise are traditional doughnuts, or french beignets made for Carnival : Mardi Gras.

Soft inside with a lightly crisp exterior, they’re a classic treat from the Lyon region that has delighted families for generations.

Traditional Bugnes: Soft French Carnival beignets (Doughnuts)

Lyonnaise bugnes are golden, pillowy doughnuts beignets traditionally made during Carnival, especially around Mardi Gras.

Lightly crisp on the outside and tender inside, they’re delicately scented with orange blossom water, giving them their unmistakable aroma and charm.

I first learned this recipe from my sister-in-law many years ago, and it has never failed me.

Once scribbled on a small scrap of paper, it resurfaced a decade ago and quickly became a family tradition.

There’s something special about making a big batch for an afternoon treat.

The dough slowly rises, the kitchen fills with warmth, and soon everyone gathers around.

My children love them just as much as glazed donuts, and watching them enjoy each bite is reason enough to make them again.

Why not try them and start your own tradition?

The origin and tradition of Lyonnaise bugnes

Bugnes trace their roots back to Ancient Rome, then became a beloved specialty in Lyon over the centuries.

They’re traditionally made during Carnival, when families used up rich ingredients like butter and eggs before Lent.

Depending on the region, you’ll find two styles: thin, crisp bugnes that break with a snap, and thicker, softer ones with a tender, melt-in-the-mouth crumb. Both are deeply comforting.

Ingredients for soft, fragrant Lyonnaise bugnes

Here’s what you need to make homemade bugnes that puff nicely and taste beautifully fragrant:

• 500 g flour : Ideally T45 flour for a light, airy texture.
• 150 g butter : Use unsalted butter, softened at room temperature.
• 5 eggs : Bring richness and softness; use at room temperature.
• 50 ml warm water : Helps activate the yeast and improve elasticity.
• 2 tbsp orange blossom water : For a subtle, traditional fragrance.
• Zest of 1 orange : Adds a fresh citrus lift.
• 5 g instant dry baker’s yeast (or 12 g fresh yeast) : Essential for lift; activate in warm water before using.
• 1 tbsp sugar : Just enough to balance flavor without making the dough overly sweet.
• 1/4 tsp salt : Enhances flavor and improves dough texture.
• Neutral oil for frying : Sunflower or peanut oil works well.
• Icing sugar : For serving.

How to Make Soft Lyonnaise Bugnes (Step-by-Step Recipe)

Follow these detailed steps to make light, fluffy Lyonnaise bugnes, whether you’re using a Thermomix or a traditional stand mixer.

Prepare the Dough (Thermomix Method)

• Pour 50 ml warm water, 1 tbsp sugar, and 5 g dry yeast into the bowl.
• Program 1 min / 37°C / spoon speed to activate the yeast.
• Add the eggs, orange blossom water, salt, and flour.
• Knead using the Dough mode for 5 minutes.
• Gradually add the butter in small pieces through the lid opening, continuing to knead until fully incorporated and smooth.

Prepare the Dough (Without Thermomix)

• In a bowl, mix 50 ml warm water, 1 tbsp sugar, and 5 g dry yeast. Let sit for 10 minutes until foamy.
• Add the eggs, orange blossom water, and salt, then mix.
• Gradually incorporate the flour until a soft dough forms.
• Knead for 5–8 minutes (by hand or mixer) until smooth.
• Add the butter little by little, kneading well between each addition, until the dough is elastic and uniform.

Resting and Shaping

• Shape the dough into a ball.
• Cover with a clean kitchen towel and let rise in a warm place until doubled in size (about 1½ hours).
• Gently press the dough on a lightly floured surface to release excess air.
• Roll out to about 5 mm thick.
• Cut into diamond shapes and make a small slit in the center of each.

Frying and Finishing

• Heat frying oil in a deep pan or fryer to 170°C (340°F).
• Fry the bugnes one at a time. When they float, flip them over.
• Once evenly golden, remove with a slotted spoon and drain on paper towels.
• Let cool slightly.
• Dust generously with icing sugar.
• Serve immediately for the softest, airiest texture.

Tips for soft, light bugnes

Getting the dough right

• Use good flour (T45 or T55).
• Keep ingredients at room temperature (eggs, butter, water).
• Knead long enough for a smooth, elastic dough.

Helping the dough rise properly

• If using dry yeast, let it foam in warm water with a little sugar before adding.
• Let the dough rise in a warm place; if your kitchen is cold, place it in an oven that’s turned off with a bowl of hot water inside.
• Don’t rush fermentation, under-proofed dough makes dense bugnes instead of soft ones.

Shaping

• After the rise, handle gently so the dough doesn’t become overly elastic.
• Cut evenly; a crimped pastry wheel looks nice, and the center slit helps puffing.

Frying

• Oil should be 160-170°C. Too hot: brown outside, raw inside. Too cool: greasy bugnes.
• Test oil with a small piece of dough, if it rises with bubbles, it’s ready.
• Don’t overcrowd the pot or the oil temperature will drop.
• Flip quickly once they float for even cooking and better puffing.

Finishing + keeping

• Drain well on paper towels.
• Dust with icing sugar at the last minute so it doesn’t melt and dampen the surface.
• Best eaten the same day, but can be kept airtight for up to 48 hours.

Recipe video

Storage, Reheating, and Make-Ahead Tips for Lyonnaise Bugnes

• Allow the bugnes to cool completely before storing.
• Keep them in an airtight container at room temperature for 1 to 2 days.
• Avoid refrigerating them, as moisture can make them soft and slightly sticky.
• To reheat, place them in a 160°C (320°F) oven for 5 minutes to restore their softness.
• Dust with icing sugar just before serving for the best presentation.
• You can prepare the dough the day before and let it rise slowly in the refrigerator overnight.

FAQ: Common Questions About Lyonnaise Bugnes

• Can I replace baker’s yeast with baking powder? Yes, but the texture will change. Baking powder creates a more cake-like, biscuit-style dough that is less airy than yeast dough.
• Why does my dough shrink when rolling it out? It hasn’t rested enough. Let it relax for 10-15 minutes before rolling again.
• Should I sift the flour? It’s not essential, but sifting helps create a lighter, more even dough, especially if the flour is compacted.
• How do I get nicely puffed bugnes? Roll the dough evenly and handle it gently so you don’t deflate the air formed during proofing.
• Can I flavor the dough differently? Yes. Try vanilla extract, rum, lemon zest, or a pinch of cinnamon for variation.
• What is the ideal thickness when rolling the dough? About 4–5 mm for soft bugnes; roll thinner if you prefer a crispier texture.

Other recipes to try for breakfast

• French bakery beignets filled with jam
• Ultra-Fluffy Banana Pancakes
• Chocolate Crêpes
• Light & Crispy Waffles