Thermomix Method

1. Add the water, sugar, and instant dry yeast to the Thermomix bowl.
2. Heat for 1 min / 37°C / spoon speed.
3. Add the eggs, orange blossom water, salt, and flour.
4. Knead for 5 minutes using Dough mode.
5. Add the butter through the lid opening in small amounts while kneading.
6. Remove the dough, shape into a ball, cover, and let it rise in a draft-free spot until doubled in size.
7. Transfer to a lightly floured surface and deflate the dough gently.
8. Roll out to about 0.5 cm thick. Cut into diamond shapes and make a small slit in the center of each.
9. Heat the frying oil. Fry each bugne once the oil is hot; when they float, flip with a fork.
10. When evenly golden, drain with a slotted spoon and place on paper towels.
11. Let cool, then dust with icing sugar before serving.

Without Thermomix

1. Mix the water, sugar, and instant dry yeast in a bowl.
2. Let stand until the yeast is activated.
3. Add the eggs, orange blossom water, and salt, then mix.
4. Gradually add the flour and mix until a dough forms.
5. Knead until smooth, then add the butter little by little, kneading between additions.
6. Shape into a ball, cover, and let rise in a draft-free spot until doubled in size.
7. Gently deflate the dough on a floured surface.
8. Roll out to about 0.5 cm thick. Cut into diamond shapes and make a small slit in the center.
9. Heat the frying oil and fry the bugnes; flip once they rise to the surface.
10. Drain on paper towels, cool slightly, then dust with icing sugar.