Lyonnais Bugnes

Recipe from Sébastien Bouillet

Sébastien Bouillet

Famous confectioner and chocolate maker in Lyon


To make approximately 100 bugnes.

  • Milk: 60ml
  • Yeast: 40g
  • Flour: 1kg
  • Sugar: 180g
  • Salt : 10g
  • Eggs: 450g
  • Rum: 60g
  • Honey: 50g
  • Butter: 400g
  • Lemon zest: 1g
  • Orange zest: 1g
  • Icing Sugar


  • Place the yeast in a bowl, then add the flour, salt and sugar.
  • In another recipient, mix together the milk, rum, eggs, honey, and the orange and lemon zest.
  • Mix the two preparations to obtain a dough. Knead for around ten minutes by hand until the dough is slightly elastic.
  • Next, incorporate the finely diced butter to produce a homogenous dough.
  • Leave the dough to rest at room temperature for one hour, then chill in the fridge for around twenty minutes.
  • Take the dough from the fridge and roll to a thickness of 5 mm. Cut into 5/5 cm diamond shapes and make a 2 cm long cut in the centre of each one.
  • Take one end of the bugne and thread it through the slot, then gently pull each of the ends. 
  • Heat the oil to 175° and fry the bugnes until golden.


  • Sprinkle with icing sugar and enjoy.