Mardi Gras French Beignets (Bugnes Stéphanoises)
I found this recipe on Yumelise who like me adores the recipes from Chef Christophe Felder. This recipe is particular of one region where the sweet dough is fried in oil making these beignets incredibly fluffy. These are much different from the ones you’d found in South of France and Italy which are much thinner and crispier.
I hope you will enjoy these beignets as much as I did. Bon Appétit!
For more Beignets / Doughnuts Recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
Mardi Gras French Beignets (Bugnes Stéphanoises)
These Mardi Gras French Beignets are extra fluffy. Traditionally made with a sweet yeasty dough, all you need is a bit of time for each rise!
Equipment
Ingredients
- 1 1/2 tsp (9 g) sea salt
- 19.40 oz (550 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 2 1/4 tsp (7 g) instant yeast (1 US Packet 7g | 1 EU Packet 8g)
- 5 eggs
- 1 1/2 Tbsp (22 g) Orange Blossom Water
- 10 1/2 tbsp (150 g) butter (Softened | At Room Temperature)
- canola oil (For Frying )
Instructions
DOUGH PREPARATION
- First, place the sea salt in the bowl of your stand mixer. Add the all-purpose flour on top and sugar on the side. Make a well in the center, add the instant yeast and eggs on top with the orange blossom water. Knead with the dough hook for 1 minute on the lowest speed of your stand mixer. Then, increase the speed to the next level and knead for an additional minute, until combined. NOTE: Don't hesitate to scrap the sides and bottom of the bowl when needed.
- Bring back the speed to its lowest and add the softened butter. Knead for 8 minutes. Then, increase the speed to the medium speed and knead for 2 additional minutes. Your dough is ready once it holds together and no longer sticks to the sides of the bowl. NOTE: Don't hesitate to scrap the sides and bottom of the bowl when needed.
RISE #1 (1 1/2 HOURS)
- Cover the bowl with a cling film and let it rise in a turned off preheated oven (100F/37C) for 1 1/2 hours or at room temperature for 2 hours. It will double in size.
METHOD 1 – RISE #2 (1 1/2 HOURS)
- Once the dough has doubled, punch the dough down, and roll it into a ball. Place it in a clean bowl. Cover with a cling film to contact and refrigerate for 1 1/2 hours
METHOD 2 – RISE #2 (12 HOURS)
- Once the dough has doubled, punch the dough down, and roll it into a ball. Place it in a clean bowl. Cover with a cling film to contact and refrigerate for 12 hours
- This is my favorite method, because keeping the dough overnight in the fridge will give you a much softer dough and stronger flavors. NOTE: The dough can be refrigerated up to 24 hours, due to the eggs.
ASSEMBLY
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. You will need 2 trays. Set aside.
- Scrape the dough out onto the Roul'Pat®, And roll it into a large rectangle which is exactly the same size as your Graduated Roul'Pat: 19.5" x 12" | 50cm x 30 cm.
- Using your specialty knife, slice diagonal strips onto the dough (1.5" | 4cm wide).
- Then cut these strips into 2.25" | 6 cm square diamonds. Make a 1" | 2.5 cm long slit in the middle of the diamond in the longest part.
- Then, pass over one of the two points in the notch. Pull on the tip and bring it out gently.
- Do the same for all the diamonds, until you run out of dough ; arranging them as you go on a baking sheet covered with a Bonmat.
RISE #3 (1 1/2 HOURS)
- Let your dough rise in a turned off preheated oven (100F/37C) for 1 1/2 hours or at room temperature for 2 hours.
FRY!
- In a large saucepan, bring the oil (5cm depth) to 338F / 170C.
- Cook the beignets (6 at a time) for 1 minute on one side then turn over and cook for 1 minute on the other side. NOTE: The beignets must be lightly golden but not too much otherwise they will be less fluffy). IMPORTANT: After cooking the beignets a few times, the temperature must be reduced to 320 F / 160C.
- Once your Mardi Gras French Beignets (Bugnes) are ready, remove them with a slotted spoon and place them kitchen paper to remove the oil excess. Dust with powdered sugar and enjoy! Bon Appétit!
- N.B. Like every beignets, they are best when enjoyed the day of: They are crispy on the outside and pillowy inside. Storage is best when placed in a metal box.
Video
Special Notes
Nutrition
Nutrition Facts
Mardi Gras French Beignets (Bugnes Stéphanoises)
Amount Per Serving
Calories 73
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 23mg8%
Sodium 95mg4%
Potassium 24mg1%
Carbohydrates 10g3%
Fiber 0.4g2%
Sugar 1g1%
Protein 2g4%
Vitamin A 97IU2%
Vitamin C 0.002mg0%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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des beaux beignets pour fêter mardi gras, bonne journée
Merci beaucoup Michelle, je suis contente de savoir qu’ils t’ont bien plus: Ils étaient moelleux à souhait et pourtant je n’aime pas la friture. Bisous, ~Nessa
Ils sont superbes !
bisous belle journée
Contente qu’elles te plaisent, je ne suis pas trop friture, mais cette recette est vraiment excellente! Gros Bisous, ~Nessa
Ces beignets doivent être délicieux
Bises
Merci, ils étaient excellents. La recette est parfaite pour partager. Grosses Bises, ~Nessa
Elles sont superbes tes bugnes, on a qu’une envie, que celle de les croquer. Bonne journée, bisous
Je les aurai bien partagées avec toi! Je te souhaite de passer un weekend bien gourmand! Gros Bisous, ~Nessa
J’adore !!!Malheureusement, pour des rasions de santé, je dois éviter au max les fritures car je les digere mal. Mais je t’en chiperais bien quand même ni vue ni connue
Bises
Je comprends tout à fait, il faut prendre bien soin de ta santé. A la maison, on ne mange rien de frit, mais pour carnaval je n’ai pas pu resister! Passes un excellent week-end, ~Nessa
Coucou Nessa, j’adore tes bugnes, elles sont si belles et aériennes, merci de ta visite, bisous.
Merci beaucoup pour le compliment, cela me touche beaucoup, surtout que la friture et moi cela fait deux LOL Je te souhaites de passer un weekend bien gourmand! A très vite, ~Nessa
Oh trop trop bon les bugnes j’adore
Bonne journée
Bisous
Merci beaucoup Christelle, la recette a été un vrai succès, ça valait le coup de se lever à la fraîche pour les faire 🙂 Bises et bon week-end, ~Nessa
waaw j’adore toute notre enfance les bugnes
bisous Nessa <3 enjoy the snow 🙂
Coucou Samar, merciiii 🙂 Maman me parle souvent qu’elle rêve de manger des oreillettes Oranaises, alors c’est sur ma liste, pour une prochaine fois! Gros Bises ~Nessa
Bravo, ils sont magnifiques tes beignets. Bon week-end, bisous
Merci Emmanuelle, c’est gentil, je me suis levée à la fraiche pour les faire, ça allait vraiment le coup! Gros bisous, ~Nessa
Je n’aime pas faire la friture, mais j’adore la manger. Tes photos me font trop envie! Bisous
Coucou Michèle, ben écoutes moi aussi j’évite la friture, mais cette recette elle est vraiment chouette, alors une fois par an je me laisse tenter. Grosses bises et bon weekend, ~Nessa
C’est tellement bon les bugnes ! Dommage qu’on ne puisse pas les cuire au four. Et tes photos donnent envie ! Bon week-end
Tu me donnes envie d’essayer d’en faire au four maintenant! Grosses Bises et Bon Week-end, ~Nessa
Ils sont bien réussis
Bravo
Merci tu es adorable, pourtant la friture est moi ça fait deux LOL! Bises, ~Nessa
c’est une recette bien appétissante
bonne journée
Merci tout plein Annyvonne! Je n’aime pas la friture mais cette recette est vraiment extra, alors ça vaut la peine dans ce cas. Bon weekend, ~Nessa