Bugnes

Today, Stephane wanted me to prepare some "bugnes" (it could be translated by fritters). It is a specialty from the Center-East of France and particularly the Lyon area that you traditionally eat for shrove Tuesday.
There are two kind of bugnes: the crunchy ones (for these, the dough, which doesn't contain yeast, is roll out finely, cut in small pieces that are tied once or twice prior to frying) and the soft ones.

This is the recipe for the soft version:
350g flour (it doesn't have to be bread flour)
30g sugar
1 pinch of salt
1 tea spoon of dried yeast (or the equivalent of fresh yeast)
3 eggs
80g butter
4 table spoons of milk
Flavour: 2 table spoons of either rum, orange blossom water, lemon juice+lemon zest, aniseed... whatever you fancy
If you've got a bread machine, just put everything in there and choose the dough program, otherwise, mix everything and leave it to rise for at least 2 hours (you can prepare the dough the day before and leave it in the fridge).
Then, roll out the dough, 3-4mm thick maximum and cut squares, lozenges or use your fancy cutters ;o)

Fry them in very hot oil (it takes let than a minute).

Let them cool a little bit on a few layers of kitchen roll, dust them with some sugar and eat them.

Eat them as you make them, but if you want to keep them for a few day, place them in an airtight container.
Bon appetit :o)