Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Les Bugnes
A recipe for traditional French yeast pastries by master baker Paul Hervé from the »Terre Blanche Hotel« in Provence.
Preparation time: 24 hours
Cooking time: 1 hour
Ingredients: 8 servings
For the dough
| Ingredients | ||
|---|---|---|
| 500 | g | flour (Gruau Type 45) |
| 35 | g | fresh yeast (baker’s yeast) |
| 500 | g | butter |
| 150 | g | eggs |
| 10 | g | salt |
| 150 | g | cold water |
| 10 | g | orange blossom water (Nerolium from Vallauris) |
Using the dough hooks of a stand mixer, mix all ingredients for about 5 minutes on speed 1, then 6 minutes on speed 2 until a homogeneous dough forms. Gradually add the butter on speed 1 until the dough comes together and becomes smooth.
Let the dough rest overnight in the refrigerator. Then roll it out to about 5 mm thickness and cut into diamonds with sides measuring about 5 cm. Make a small slit in the center of each diamond and twist by pulling one end through the slit. Finally, cover the dough with a damp cloth and let it rise at room temperature for 2 hours.
Finishing
| Ingredients | ||
|---|---|---|
| 1 | l | sunflower oil |
| 2 | yellow lemons | |
Once the dough has properly risen, fry the bugnes in oil at 180°C. After frying, place them on kitchen paper to drain. For extra indulgence, toss them in sugar and sprinkle with a little lemon zest.
