{"id":132610,"title":"Air Fryer Bugnes","modified":"2026-06-13T11:16:48+02:00","plain":"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. \n\n\n\nSoft and delicately scented with orange blossom water, they keep all their flavor without the excess fat. \n\n\n\nLike bugnes, samosas come out beautifully in the air fryer\n\n\n\nThe origins of bugnes: Lyonnaise tradition and ancient influences\n\n\n\nBugnes have been part of Lyon\u2019s culinary heritage for several centuries. Fran\u00e7ois 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.\n\n\n\nFor something healthier, try my air fryer chicken fillets recipe\n\n\n\nSome 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.\n\n\n\nFor another indulgent dessert, try the air fryer egg custard\n\n\n\nOver 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.\n\n\n\nThe main ingredients for air fryer bugnes\n\n\n\nFlour : the base of the dough, giving the bugnes their soft texture.\n\n\n\nEggs : essential for structure and tenderness.\n\n\n\nFresh yeast : adds lightness to the dough. Look for it in the refrigerated section of supermarkets.\n\n\n\nWarm milk : activates the yeast and helps the dough rise properly.\n\n\n\nSoftened butter : for a melt-in-the-mouth texture and rich flavor.\n\n\n\nOrange blossom water : the traditional aroma of bugnes.\n\n\n\nGranulated sugar and powdered sugar : for a touch of sweetness and a delicious finishing touch.\n\n\n\n\n\n\n\nTips for perfect air fryer bugnes\n\n\n\nAllow enough resting time : a one-hour rise is essential for airy, soft bugnes.\n\n\n\nKnead the dough well : proper kneading ensures an even texture.\n\n\n\nRoll the dough out thinly : a thickness of 3 mm allows for even cooking and a wonderfully light result.\n\n\n\nDo not overcrowd the air fryer : arrange the bugnes in a single layer for even cooking.\n\n\n\nKeep an eye on cooking : 5 minutes at 200\u00b0C is enough. Adjust according to your appliance to achieve the perfect golden color.\n\n\n\nThanks to St\u00e9phanie Rey from the site\u2019s official group for contributing this recipe.\n\n\n\n\n\n\tAir Fryer Bugnes\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g flour3 eggs20 g fresh yeast3 tablespoons milk (lukewarm)120 g butter (softened)2 tablespoons orange blossom water100 g granulated sugarpowdered sugar\t\n\t\n\t\tIn a bowl, stir the yeast into the lukewarm milk. Let stand for 5 minutes.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.Add the softened butter, cut into pieces, and knead for 5 minutes.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\u00b0C for a few minutes.Arrange a few bugnes in the air fryer without overlapping them.Cook for 5 minutes at 200\u00b0C, 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.\t\n\t\n\t\tBugnes cooked in an air fryer will have a more brioche-like texture than traditional oil-fried bugnes, but they are every bit as delicious.\n\t\n\t\n\t\tDessertFranz\u00f6sisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/132610","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=132610"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/132610\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/28742"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=132610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=132610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=132610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}