{"id":199256,"title":"Bugnes v horkovzdu\u0161n\u00e9 frit\u00e9ze","modified":"2026-10-31T17:52:33+01:00","plain":"Bugnes jsou typickou sladkou pochoutkou z okol\u00ed Lyonu, kterou si lid\u00e9 \u010dasto dop\u0159\u00e1vaj\u00ed na masopustn\u00ed \u00fater\u00fd. Tradi\u010dn\u011b se sma\u017e\u00ed ve velk\u00e9m mno\u017estv\u00ed oleje, dnes si je ale m\u016f\u017eete p\u0159ipravit v leh\u010d\u00ed podob\u011b d\u00edky horkovzdu\u0161n\u00e9 frit\u00e9ze. \n\n\n\nJsou vl\u00e1\u010dn\u00e9, von\u00ed po pomeran\u010dov\u00fdch kv\u011btech a zachov\u00e1vaj\u00ed si plnou chu\u0165 bez p\u0159ebyte\u010dn\u00e9ho tuku. \n\n\n\nStejn\u011b jako bugnes se i samosy v horkovzdu\u0161n\u00e9 frit\u00e9ze skv\u011ble povedou\n\n\n\nP\u016fvod bugnes: mezi lyonskou tradic\u00ed a vlivy antiky\n\n\n\nBugnes pat\u0159\u00ed k lyonsk\u00e9mu gastronomick\u00e9mu d\u011bdictv\u00ed u\u017e n\u011bkolik stalet\u00ed. Fran\u00e7ois Rabelais je zmi\u0148oval ji\u017e v roce 1532 v d\u00edle Pantagruel, co\u017e dokl\u00e1d\u00e1 jejich p\u0159\u00edtomnost v tehdej\u0161\u00ed m\u00edstn\u00ed kuchyni. Jejich historie ale mo\u017en\u00e1 sah\u00e1 je\u0161t\u011b d\u00e1l.\n\n\n\nPokud hled\u00e1te n\u011bco zdrav\u011bj\u0161\u00edho, vyzkou\u0161ejte m\u016fj recept na ku\u0159ec\u00ed prsn\u00ed \u0159\u00edzky z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nN\u011bkter\u00e9 prameny toti\u017e spojuj\u00ed bugnes s kulin\u00e1\u0159sk\u00fdmi tradicemi starov\u011bk\u00e9ho \u0158\u00edma. Tehdy se p\u0159i slavnostech jedlo podobn\u00e9 sma\u017een\u00e9 pe\u010divo, ze kter\u00e9ho \u00fadajn\u011b vznikly chiacchiere, italsk\u00e1 obdoba bugnes pod\u00e1van\u00e1 b\u011bhem karnevalu. Pozd\u011bji se tato specialita roz\u0161\u00ed\u0159ila do Savojska a na v\u00fdchod Francie a stala se neodmyslitelnou sou\u010d\u00e1st\u00ed oslav p\u0159ed za\u010d\u00e1tkem postn\u00ed doby.\n\n\n\nJako dal\u0161\u00ed lahodn\u00fd dezert vyzkou\u0161ejte vaje\u010dn\u00fd kr\u00e9m z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nRecept se postupem \u010dasu m\u011bnil. P\u016fvodn\u011b byl velmi jednoduch\u00fd (mouka, voda, dro\u017ed\u00ed), od 19. stolet\u00ed se ale za\u010dal obohacovat o m\u00e1slo, ml\u00e9ko a vejce, a\u017e z\u00edskal dne\u0161n\u00ed vl\u00e1\u010dnou a vo\u0148avou podobu. A skv\u011ble se hod\u00ed i jako recept do horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nHlavn\u00ed suroviny na bugnes z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nMouka: z\u00e1klad t\u011bsta, kter\u00fd zaji\u0161\u0165uje vl\u00e1\u010dnost.\n\n\n\nVejce: nezbytn\u00e1 pro spojen\u00ed surovin a jemnost t\u011bsta.\n\n\n\n\u010cerstv\u00e9 dro\u017ed\u00ed: dod\u00e1v\u00e1 t\u011bstu nad\u00fdchanost. Najdete ho v chladic\u00edm odd\u011blen\u00ed supermarket\u016f\n\n\n\nVla\u017en\u00e9 ml\u00e9ko: aktivuje dro\u017ed\u00ed a zaji\u0161\u0165uje spr\u00e1vn\u00e9 kynut\u00ed.\n\n\n\nZm\u011bkl\u00e9 m\u00e1slo: pro jemnost, kter\u00e1 se rozpl\u00fdv\u00e1 na jazyku, a plnou chu\u0165.\n\n\n\nVoda z pomeran\u010dov\u00fdch kv\u011bt\u016f: tradi\u010dn\u00ed v\u016fn\u011b bugnes.\n\n\n\nCukr krupice a mou\u010dkov\u00fd cukr: pro sladkou chu\u0165 a l\u00e1kav\u00e9 dokon\u010den\u00ed.\n\n\n\n\n\n\n\nTipy, aby se bugnes v horkovzdu\u0161n\u00e9 frit\u00e9ze povedly\n\n\n\nDodr\u017eujte dobu odpo\u010dinku: hodina kynut\u00ed je nezbytn\u00e1, aby byly bugnes nad\u00fdchan\u00e9 a vl\u00e1\u010dn\u00e9.\n\n\n\nT\u011bsto d\u016fkladn\u011b prohn\u011b\u0165te: d\u016fkladn\u00e9 hn\u011bten\u00ed zajist\u00ed stejnom\u011brnou strukturu.\n\n\n\nT\u011bsto vyv\u00e1lejte na tenko: tlou\u0161\u0165ka 3 mm zajist\u00ed rovnom\u011brn\u00e9 prope\u010den\u00ed a kr\u00e1snou lehkost.\n\n\n\nHorkovzdu\u0161nou frit\u00e9zu nep\u0159epl\u0148ujte: bugnes rozlo\u017ete v jedn\u00e9 vrstv\u011b, aby se propekly rovnom\u011brn\u011b.\n\n\n\nHl\u00eddejte pe\u010den\u00ed: sta\u010d\u00ed 5 minut p\u0159i 200\u00b0C. \u010cas upravte podle sv\u00e9ho p\u0159\u00edstroje, aby byly kr\u00e1sn\u011b zlatav\u00e9.\n\n\n\nD\u011bkuji St\u00e9phanie Rey z ofici\u00e1ln\u00ed skupiny webu za sd\u00edlen\u00ed tohoto receptu\n\n\n\n\n\n\tBugnes z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g mouky3 vejce20 g \u010derstv\u00e9ho dro\u017ed\u00ed3 l\u017e\u00edce ml\u00e9ka (vla\u017en\u00e9ho)120 g m\u00e1sla (zm\u011bkl\u00e9ho)2 l\u017e\u00edce vody z pomeran\u010dov\u00fdch kv\u011bt\u016f100 g krupicov\u00e9ho cukruMou\u010dkov\u00fd cukr\t\n\t\n\t\tV misce sm\u00edchejte dro\u017ed\u00ed s ml\u00e9kem. Nechte 5 minut odpo\u010dinout.V m\u00edse sm\u00edchejte mouku s krupicov\u00fdm cukrem. Uprost\u0159ed ud\u011blejte d\u016flek a zapracujte do n\u011bj vejce, sm\u011bs ml\u00e9ka s dro\u017ed\u00edm a vodu z pomeran\u010dov\u00fdch kv\u011bt\u016f.P\u0159idejte zm\u011bkl\u00e9 m\u00e1slo nakr\u00e1jen\u00e9 na kousky. Hn\u011b\u0165te 5 minut.Nechte 1 hodinu odpo\u010dinout p\u0159i pokojov\u00e9 teplot\u011b.T\u011bsto vyv\u00e1lejte na pl\u00e1t siln\u00fd 3 mm.R\u00e1d\u00fdlkem vykr\u00e1jejte bugnes a uprost\u0159ed ka\u017ed\u00e9ho kousku ud\u011blejte z\u00e1\u0159ez.Horkovzdu\u0161nou frit\u00e9zu nechte n\u011bkolik minut p\u0159edeh\u0159\u00edvat na 200\u00b0C.Do horkovzdu\u0161n\u00e9 frit\u00e9zy vlo\u017ete n\u011bkolik bugnes tak, aby se nep\u0159ekr\u00fdvaly.Pe\u010dte 5 minut p\u0159i 200\u00b0C bez speci\u00e1ln\u00edho re\u017eimu nebo v re\u017eimu na hranolky, v polovin\u011b pe\u010den\u00ed neot\u00e1\u010dejte.Bugnes p\u0159endejte do m\u00edsy a posypte mou\u010dkov\u00fdm cukrem.\t\n\t\n\t\tBugnes p\u0159ipraven\u00e9 v horkovzdu\u0161n\u00e9 frit\u00e9ze budou svou strukturou v\u00edce p\u0159ipom\u00ednat brio\u0161ky ne\u017e ty tradi\u010dn\u011b sma\u017een\u00e9 v oleji, ale budou stejn\u011b lahodn\u00e9.\n\t\n\t\n\t\tDessertFranz\u00f6sisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199256","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=199256"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199256\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/28742"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}