Bonjour! “Also included is the existence of” Sunday bugnes ” in Lyon and surroundings.The origin of bugnes is very old: it was already a specialty in ancient Rome which tasted them at carnival time. 2016 - Cette épingle a été découverte par Sylviane T. Découvrez vos propres épingles sur Pinterest et enregistrez-les.

Les unes, dites « lyonnaises », sont jaunes, plates et croustillantes. Nowadays, bakeries offer them as well, but still respecting the time of Mardi Gras.In the Vieilleries Lyonnaises, from Nizier du Puitspelu in the nineteenth century, Lyon fritters were also associated with the season of Lent, Sunday firebrands were being called “Sunday bugnes” .At that time, “Bugnes not contenoient of Milk, no butter, no eggs, and faisoient with flour, the yeast of beer or whole grain diluted in water and fried in oil, everything is good fry. Les autres, les « bugnes stéphanoises », sont plus rouges et plus moelleuses. Bugnes (French doughnuts) Bugnes are a doughnut-like pastry sprinkled with icing sugar which hail from Lyon. Let’s have a look first at the origin of Fat Tuesday… I checked with a friend: Wikipedia… Fat Tuesday is a festive period that ends « the week of the 7 fat days ». Découvrez les spécialités lyonnaises phares, les recettes classiques et l'origine de ces produits de terroir exceptionnels. Elles sont cuites dans une huile très chaude et la pâte est très fine. Elles sont réalisées à partir d'une pâte plus épaisse. It seems however that the recipe has arrived from Poland in the sixteenth century (or Karnawalowe Faworki Krouchtiki) and was derived from the recipe we know today.

I have loved them since I was a kid. Bakeries usually offer both types at the time of bugnes.The recipe for fritters knows many variants (orange blossom for example, or lemon), so that a particular province or city can appropriate them as a specialty, or even claim the invention . Il semblerait tout de même que la recette soit arrivée de Pologne au Yesterday was Mardi Gras, the last day of good food and celebration before 40 days of Lent if you pratice the catholicism. ‘ – Louis, Sieur des GuénardesHe mentions them as one of the amenities of vogues: ” oily vapors that take you to the lungs announce bugnes cooking in the open air. Il semblerait tout de même que la recette soit arrivée de Pologne au Žagarėliai (or “small sticks” in English) are delicate pastry dough cookies, deep fried in fat. Le mince anneau de pâte, un peu plus grand qu'une bague, jeté dans la friture, grandit, se gonfle, se gonfle encore et devient une grosse bugne dorée, craquanteOn trouve deux types de bugnes. Skruzdėlynas translates as “anthill” in English and is layers of fried dough strips, covered in honey and topped with poppy seeds. In the United States, many ethnic bakeries in the cities of Individuals were also used to make them, to not waste fats (cooking oil) whose use was prohibited by Lent. It is a small family of bakery donut-shaped. Les autres, les « bugnes stéphanoises », sont plus rouges et plus moelleuses. Both words have the same origin, but the treatment in each language (ie Arpitan and French) is done differently.

A tradition that I never forget... making Bugnes! Traditionnellement servie en février, la bugne est l'une des gourmandises phares de Lyon. In the various national cuisines, angel wings are referred to as: C'est le cas de la ville de Lyon par exemple. Elles sont cuites dans une huile très chaude et la pâte est très fine. Les unes, dites « lyonnaises », sont jaunes, plates et croustillantes. The thin ring of dough a little bigger than a ring thrown into the frying grows, swells, swells and becomes big again crispy golden bugne.’There are two types of fritters.