Bugnes Lyonnaises

In a large bowl, crumble the baker's yeast. Add the sugar and dilute with the milk. Leave to rest for a few moments. Mix by hand with the butter, rum and lightly beaten eggs.

2.
Pour the flour into a bowl. Dig a well in the center. Pour in the water, diluted yeast, soft butter, rum and eggs. Knead for several minutes until a smooth dough is obtained. Cover the bowl with a clean cloth and let stand for 1 hour at room temperature.


3.
Flour your work surface and roll out the dough using a rolling pin. Cut diamonds 5 cm long and wide. Incise in the center to pass one end of the diamond through. Place the bugnes on a clean cloth.

4.
Heat the oil in a frying pan or deep fryer. When the oil is hot, immerse the bugnes in it. Brown them for a few minutes on each side. Drain the bugnes and place them on absorbent paper. Sprinkle with icing sugar.