bugnes

Bugnes are a fried pastry from France, closely associated with the Lyonnais culinary tradition and widely prepared in various regions during the carnival season. They are typically small, light, and crisp, often dusted with powdered sugar, and can be prepared in several shapes, including diamonds, squares, or thin ribbons.

The exact origins of bugnes are uncertain, but they are generally linked to the period of Mardi Gras and Shrovetide as a festive treat. The name may derive from Old French, with theories linking it to a word meaning puffed or swollen, reflecting the pastry’s airy texture after frying.

There are two main varieties. Yeast-raised bugnes result in a very light, airy crumb, while non-yeasted versions produce a crisper, more ribbon-like texture. In many regions, the dough contains flour, eggs, sugar, butter, and milk or water, along with a leavening agent such as yeast or baking powder. Flavorings such as vanilla, lemon zest, or orange blossom water are common. After the dough rests, it is rolled very thin, cut into shapes, and fried in oil until golden and puffed. The pastries are then drained and often lightly dusted with sugar.

Regional names and variants include oreillettes or merveilles in parts of southeastern and central France, which are similar in preparation but may differ in shape and texture. Bugnes are sometimes served fresh or stored briefly, and remain a popular seasonal treat in France, enjoyed as a festive snack or dessert.