Golden Angel Wings using a Kenwood
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, Bugnes! These delightful French pastries, often referred to as 'beignets de carnaval,' are a sweet treat that dances its way into your heart. Originating from the Lyon region, Bugnes are traditionally enjoyed during the carnival season, bringing joy to both young and old alike. With a light and airy texture, thanks to the fresh baker's yeast, and a hint of floral elegance from orange blossom water, they are the perfect companion for a hot cup of coffee or tea. Fun fact: the name 'Bugnes' is derived from the word 'bignon,' which means 'to bend'—a nod to the signature twist or fold in their shape! So roll up your sleeves, embrace the mess, and get ready to create these heavenly bites that will have everyone asking for seconds!
Ingredients
- 250 g Flour t55
- 25 g Granulated sugar
- 25 g Salted butter
- 2 Eggs
- 50 g Milk
- 10 g Orange blossom water
- 5 g Fresh baker's yeast
- 500 g Colza oil
- 15 g Icing sugar
Steps
Dough
- Add 250 g of flour t55, 25 g of granulated sugar, 25 g of salted butter, 2 eggs, 50 g of milk, 10 g of orange blossom water, 5 g of fresh baker's yeast in the food processor bowl.
- Mix knead: 2:00min / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a mixing bowl.
- Setaside the dough in the mixing bowl cover with towel during 1h .
Shaping and Frying
- Pass one end of the rectangle through the slit to create a twisted shape.
- Add 500 g of colza oil in a frypan.
- Cook in the oven with an oil base at 180°C.
- Fry the angel wings in batches until golden brown, about 1-2 minutes per side.
- Transfer the content of the frypan on a plate.
Final Touches
- Sprinkle 15 g of icing sugar on the plate.
- Serve Warm.
