Bugnes are a classic treat from the Lyon region, often enjoyed for Mardi Gras. Traditionally deep-fried in oil, they can now be made in a lighter version thanks to the air fryer.
Soft and delicately scented with orange blossom water, they keep all their flavor without the excess fat.
The origins of bugnes: Lyonnaise tradition and ancient influences
Bugnes have been part of Lyon’s culinary heritage for several centuries. François Rabelais mentioned them as early as 1532 in Pantagruel, confirming their place in the local cuisine of the time. But their history may go back even further.
Some sources link bugnes to the culinary traditions of ancient Rome. At the time, similar fritters were eaten during festivals and are said to be the origin of chiacchiere, the Italian equivalent of bugnes enjoyed during Carnival. Later, this specialty spread to Savoie and eastern France, becoming a staple of the festivities before Lent.
Over time, the recipe evolved. Originally very simple (flour, water, yeast), it became richer from the 19th century onward with butter, milk, and eggs, turning into the soft, fragrant version we know today. And as an air fryer recipe, it works beautifully.
The main ingredients for air fryer bugnes
Flour : the base of the dough, giving the bugnes their soft texture.
Eggs : essential for structure and tenderness.
Fresh yeast : adds lightness to the dough. Look for it in the refrigerated section of supermarkets.
Warm milk : activates the yeast and helps the dough rise properly.
Softened butter : for a melt-in-the-mouth texture and rich flavor.
Orange blossom water : the traditional aroma of bugnes.
Granulated sugar and powdered sugar : for a touch of sweetness and a delicious finishing touch.
Tips for perfect air fryer bugnes
Allow enough resting time : a one-hour rise is essential for airy, soft bugnes.
Knead the dough well : proper kneading ensures an even texture.
Roll the dough out thinly : a thickness of 3 mm allows for even cooking and a wonderfully light result.
Do not overcrowd the air fryer : arrange the bugnes in a single layer for even cooking.
Keep an eye on cooking : 5 minutes at 200°C is enough. Adjust according to your appliance to achieve the perfect golden color.
Thanks to Stéphanie Rey from the site’s official group for contributing this recipe.
Ingredients
- 500 g flour
- 3 eggs
- 20 g fresh yeast
- 3 tablespoons milk lukewarm
- 120 g butter softened
- 2 tablespoons orange blossom water
- 100 g granulated sugar
- powdered sugar
Instructions
- In a bowl, stir the yeast into the lukewarm milk. Let stand for 5 minutes.20 g fresh yeast, 3 tablespoons milk
- In a large mixing bowl, combine the flour and granulated sugar. Make a well in the center, then add the eggs, the milk-yeast mixture, and the orange blossom water.500 g flour, 3 eggs, 100 g granulated sugar, 2 tablespoons orange blossom water
- Add the softened butter, cut into pieces, and knead for 5 minutes.120 g butter
- Let the dough rest for 1 hour at room temperature.
- Roll out the dough to a thickness of 3 mm.
- Cut out the bugnes with a pastry wheel, then make a slit in the center of each one.
- Preheat the air fryer to 200°C for a few minutes.
- Arrange a few bugnes in the air fryer without overlapping them.
- Cook for 5 minutes at 200°C, using either no specific setting or the fries setting, without turning them halfway through.
- Transfer the bugnes to a bowl and dust them with powdered sugar.powdered sugar
