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Bugne

A large fritter from France’s Lyonnais region, traditionally eaten on feast days, especially Shrove Tuesday. In the Middle Ages fritter-makers sold bugnes in the open air, from Arles to Dijon. They have become a speciality of Lyon, as common during the vogues (fairs) as waffles are in other regions. Bugne dough was originally made from flour, water, yeast and orange flowers. When the consumption of dairy products until Ash Wednesday became permitted by the Church, the dough was enriched with milk, butter and eggs, and bugnes became true pastries. They are cut with a pastry wheel into ribbons which are then knotted. Bugnes are better hot than cold. The beugnon is a smaller version, from central France.