The real recipe for bugnes Lyonnaises

Ingredients: - 1 pinch of salt - 1 liter of frying oil "Frial" or "Végétaline" - Icing sugar for decorating - 25g of SAF dehydrated yeast or a cube of baker's yeast - 10 cl of orange blossom water - 100g of butter - 125g of caster sugar - 4 eggs - 500g of flour Preparation: Mix the yeast and flour in a bowl, then make a well in the center. Add the butter, eggs, sugar, salt, and orange blossom water, then knead everything together. Work the dough to form a ball (don't hesitate to add more flour) because the dough should not stick. Put in a.Bowl, cover, and let it rest at room temperature for about 4 hours. The dough should double in size. Flour the work surface and roll out the dough not too thickly (about 5mm). Heat the frying oil to 170°C. Cut the dough into different shapes and fry them. Monitor the cooking and flip the bugnes as soon as they turn golden. Drain on paper towels. Finally, sprinkle with powdered sugar before serving! And of course, enjoy your meal!