Bugnes with lemon

Bring contrast in your Mardi Gras pastries. The lemon scents the traditional bugnes with a tangy touch that will delight the gourmands.


  • 2 teaspoons of lemon zest
  • 2 eggs
  • 50 g of butter
  • 4 cl of orange blossom
  • 60 g of sugar
  • The pulp of a vanilla bean
  • 1 pinch of salt
  • 350 g flour
  • More
  • Flour for the work plan
  • 750 g clarified butter
  • icing sugar


Beat the eggs with the sugar and the vanilla pulp to obtain a sparkling mixture. Add lemon zest, orange blossom and salt.

Melt the butter. Put the flour on the work surface and dig a well. Pour in the egg mixture and butter. Knead this dough.

Heat the clarified butter in a saucepan. Flour your work plan. Spread the dough finely with a rolling pin. Cut triangles and rectangles with a rolling pin and make notches in the center.

Fry them in the clarified butter. Drain the golden bugnes on paper towels, sprinkle with icing sugar and serve.