Discover the Bugnes from Lyon

Bugnes, a dessert akin to angel wings, are fried in oil and made with your typical doughnut ingredients (butter, flour, milk, eggs, sugar, and vanilla) plus an extra something – typically orange flower zest. However, angel wings are a lot thinner than traditional French bugnes. While you can find both flatter, crunchier versions of bugnes in France, the most common are the fluffier, soft ones. I have heard that bugnes lyonnaises are flatter and bugnes stéphanoises are thicker. Etymologically, bugne used to mean tumor in French (before it meant beignet, i.e., doughnut), which most likely referenced the pastry’s swollen look. In the 16th century, bugnes were already part of celebrated humanist and French writer Rabelais’ list of cuisine lyonnaise, or food from the Lyon region (the central-eastern part of France). In French slang, a bugne can also mean a punch! Historically, this pastry was actually an antique Roman specialty, eaten during carnival season. In France, these are also traditionally linked to festive occasions like Mardi Gras, though I have been able to buy some year round in most Parisian boulangeries.

Bugnes

Save
Cookies user preferences
We use cookies to ensure you to get the best experience on our website. If you decline the use of cookies, this website may not function as expected.
Accept all
Decline all
Read more
Analytics
Tools used to analyze the data to measure the effectiveness of a website and to understand how it works.
Google Analytics
Accept
Decline
Analytics
Tools used to analyze the data to measure the effectiveness of a website and to understand how it works.
Google Analytics
Accept
Decline
Marketing
Set of techniques which have for object the commercial strategy and in particular the market study.
Google
Accept
Decline