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Bugnes

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description Bugnes Overview

Bugnes are French fried-dough pastries associated particularly with Lyon and the surrounding Rhône region. They are made from thinly rolled dough cut into strips, diamonds, or knots, then fried until golden and dusted with powdered sugar. Traditionally prepared around Mardi Gras, they range from crisp, delicate versions to softer, thicker ones depending on the recipe.

help Bugnes FAQ

What are bugnes, and why are they linked with Lyon?

Bugnes are French fried-dough pastries strongly associated with Lyon and the surrounding Rhone region. They are traditionally prepared around Mardi Gras or Shrove Tuesday.

What is the difference between soft and crispy bugnes?

Yeast-raised bugnes are soft and puffy, often cut into diamonds or knots. Flat bugnes made without yeast are thin and crisp and are also known as oreillettes. [Lyon Tourist Office](https://en.visiterlyon.com/taste-the-finest/bons-plans/lyon-s-specialities)

What ingredients are used in traditional bugnes?

The dough commonly contains flour, eggs, butter, sugar, and sometimes yeast, rum, citrus zest, or orange blossom water. The pieces are fried until golden and usually finished with powdered sugar.

How old is the bugne tradition in Lyon?

The Lyon tourism office describes bugnes as a dessert that has existed for more than five centuries. Earlier versions were connected with Lent and could be made with the simpler combination of flour, water, and yeast.

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