Bugnes

By littlefish

Ingredients

• 1 pkg yeast
• 1 c warm water (105-115*)
• 5 c all purpose flour
• 1/2 t salt
• 3 T sugar
• 1/2 c butter, softened
• 6 eggs
• 2 T brandy
• 2 c conf sugar
• 2 t nutmeg
• 2 t cinnamon

Preparation

Step 1

Dissolve yeat in 1 c water. Combine 1 c of flour & yeat mixture to form starter. Shape starter into ball cut a cross on top with scissors. Place starter in 2 qt bowl of watm water. The starter will sink to bottom. Let stand for 5-7 min or until ball rises to top of water.

White starter is standing, prepare the dough. Sift remaining 4 c flour, salt & sugar together into large bowl. Make well in center. Beat butter til creamy and place in well. Add eggs, one at time, beating well after each. Add brandy & mix dough well. Shape into ball on heavily floured surface and knead until smooth and elastic.

Lift starter from bowl of water with hands and let excess water drip off. Place starter on piece of waxed paper. Flatten the dough with your hands. Place starter on th e dough. Work the 2 mixtures together with the pastry scraper until the 2 mixtures hold together. Knead on heavily floured board only until well combined. The dough will be sticky.

Place dough in greased bowl and cover with towel. Let rise in warm place for about 1 1/2 hrs or until doubled.

Punch down the dough. Roll out dough on heavily floured surface to 1/16" thickness. Cut with 3-4" circular or as shown on 1st page. Place pieces on ligthly floured baking sheet and let rise 30 min or until doubled.

Fry in 375* oil until lightly browned on each side. drain on paper towel. Combine conf sugar and spices in paper bag. Toss fried Bugnes, shaking well to coat