You can take a bugne as a dessert, this pastry, a kind of donut that the Lyonnais make with a dough made from flour, eggs and fat, cut into pieces that are fried in boiling oil.
François Rabelais mentions bugnes among the dishes of Lyonnaise cuisine in the first edition of
Pantagruel,
in 1532:
“… sausages, cervelas, hams, andouilles, wild boar heads, lambs with garlic, fressures, fricandeaux, fatty white capons mangier, hochepots, carbonades, cabirotades, hastereaux, game animals and feathered game, esclanches (stuffed lamb), stuffed carp, lavarets, annealed (cheeses flavored with peach leaves), crackers and macaroons (dry pastries), fruit jellies , Bugnes, etc.”
The word bugne is the francization of the term arpitan (Romance language spoken in France, Switzerland, Italy) “bunui” which means doughnut.
The origin of bugnes is ancient, they were already tasted in
ancient Rome during carnivals, and they were a culinary specialty of the Duchy of Savoy.
The word bugne is the francization of the term arpitan (Romance language spoken in France, Switzerland, Italy)
bunui
which means donut.
A bugne, the equivalent of a donut
The unpleasant version of taking a bugne is the equivalent of taking a blow, a donut, a beignet (bump that forms following a blow, a fall) in popular French.
Bugnes have their little sisters or brothers in other regions:
marvels
in Bordeaux,
pets-de-nonne
in Champagne, bottereaux in Nantes, fruit
bats
in Provence,
tourtisseaux
in Poitou,
roundabouts
in Sologne.
Excerpt from
The most beautiful expressions of our regions
.
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