Carnival fritters · Dusted with sugar
Bugnes Lyonnaises
Photo: Jmvernay / Wikimedia Commons · CC BY-SA 4.0
Rabelais already linked bugnes to Lyon in Pantagruel, published in 1532.
Strips or rings of sweet dough flavoured with orange zest, deep-fried until puffed and crisp and sold by the bag in bakeries in the weeks before Mardi Gras.
Why it's made this way: The name comes from the Lyonnais word 'bugni' (fritter), and Lyon traditionally ate them before Lent on a 'dimanche des bugnes'.
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