Lyon-Style Fried Carnival Pastry Ribbons

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These golden, lace-like fried ribbons are a beloved Carnival tradition in Lyon, served piping hot and buried under a snowy drift of powdered sugar. Light, crisp, and perfumed with orange blossom, they shatter satisfyingly at first bite and disappear almost as fast as you can fry them.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 72 gCarbs
• 2 gFiber
• 26 gSugar
• 8 gProtein
• 180 mgSodium
• 120 mgPotassium
• 40 mgCalcium
• 2.8 mgIron
• 3 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (320 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1/4 tsp fine sea salt
• 2 large eggs, room temperature
• 2 tbsp (30 g) unsalted butter, softened
• 2 tbsp orange blossom water
• 1 tsp finely grated orange zest
• 3-4 tbsp whole milk, as needed

For frying and finishing

• About 4 cups (1 L) sunflower or canola oil
• 2/3 cup (80 g) powdered sugar, for dusting
• 1 tsp vanilla sugar (optional, mixed into the powdered sugar)
• 1/2 tsp ground cinnamon (optional, for the sugar dusting)

Directions

1. Whisk together the flour, granulated sugar, and salt in a large mixing bowl, then make a well in the center.
2. Add the eggs, softened butter, orange blossom water, and orange zest to the well, and work into the flour with your hands until a rough dough forms.
3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, adding milk a tablespoon at a time only if the dough feels too dry; it should be soft but not sticky.
4. Shape into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 30 minutes to relax the gluten.
5. Divide the dough in half and roll each piece on a lightly floured surface into a paper-thin sheet about 1/16 inch (2 mm) thick, then cut into 3 x 1 1/2 inch (7 x 4 cm) rectangles; make a 1-inch lengthwise slit down the center of each and pull one end through to form a loose bow or knot.
6. Heat 2 inches of oil in a deep heavy pot to 340°F (170°C), maintaining the temperature with a thermometer as you work.
7. Fry 4-5 bugnes at a time without crowding, flipping once, until puffed, pale gold, and crisp on both sides (about 1 1/2 minutes per side).
8. Lift out with a slotted spoon and drain on a paper towel-lined rack; return the oil to 340°F between batches.
9. Pile the warm bugnes on a platter and shower generously with the powdered sugar mixture just before serving.
10. Eat immediately while still warm and crackling, ideally with coffee, mulled wine, or a sweet white wine from the region.

Cook’s Notes

• Oil temperature is everything: too cool and the bugnes absorb grease and stay soft, too hot and they brown before puffing. Aim for a steady 340°F (170°C).
• Roll the dough as thinly as you can manage; thick bugnes will be bready rather than delicate and shattering.
• Traditional flavorings include orange blossom water, lemon zest, or dark rum; swap freely based on what your pantry offers.
• Bugnes are best eaten within an hour of frying, but cooled leftovers can be crisped briefly in a 325°F oven for 3-4 minutes.
• In Lyon these are traditionally eaten on Mardi Gras and throughout the Carnival season, often sold in paper cones at street stalls.

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