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Bugnes with Orange Flower Flavor

This recipe is presented to you by Ludo Lefebvre.

Makes 32


  • 2 large eggs, room temperature
  • 1 tablespoon finely chopped grated orange peel
  • 1 tablespoon orange flower water
  • ½ tablespoon olive oil
  • 1¾ cups all purpose flour
  • ¼ cup powdered sugar
  • ½ teaspoon fleur de sel
  • Canola oil (for deep-frying)
  • Additional powdered sugar
  • 2 tablespoons unsalted butter, room temperature


Stir the eggs, orange peel, orange flower water and oil in a medium bowl to blend. Using an electric mixer with a paddle attachment, mix the flour, powdered sugar and fleur de sel in a large bowl to blend. Mix in the egg mixture. Gradually beat in the butter. Mix until a smooth dough forms. Divide the dough into 4 equal pieces. Form each piece into a disk. Cover and refrigerate until the dough is cold, about 1 hour (this will make the dough easier to work with). 

DO AHEAD: The dough can be prepared up to 8 hours ahead. Keep refrigerated.

Heat the oil in a deep-fryer or in a heavy large frying pan over medium heat to 375 degrees F. Working with one piece of the dough at a time, roll out the dough into an 8-inch-diameter round. Cut the round into 8 triangles. Fry the triangles in the oil until puffed and golden brown, about 1 minute per side. Using tongs, transfer the bugnes to a plate lined with paper towels to drain.

Arrange the bugnes on plates. Sift the additional powdered sugar over and serve hot. 


Recipe by Ludo Lefebvre ©2016