15 Delicious Bugnes Moelleuses French Doughnuts Recipes

Dive into the delightful world of French patisserie with our roundup of 15 delicious Bugnes Moelleuses recipes! These light, fluffy doughnuts, a cherished treat in France, are perfect for adding a touch of elegance to your baking repertoire. Whether you’re craving something sweet for breakfast or a cozy afternoon snack, these recipes promise to transport your taste buds straight to a Parisian café. Keep reading to find your next baking adventure!

Classic Bugnes Moelleuses with Vanilla Sugar

Just like grandma used to make, these Classic Bugnes Moelleuses with Vanilla Sugar are a tender, airy delight. Perfect for a sweet start to your day or a comforting treat with afternoon tea.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1/4 cup whole milk, lukewarm
• 1 tbsp active dry yeast
• 1 tsp pure vanilla extract
• 1/2 cup vanilla sugar, for dusting
• Vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine sifted flour, granulated sugar, and sea salt.
2. Whisk together lightly beaten eggs, melted clarified butter, lukewarm milk, and vanilla extract in a separate bowl.
3. Sprinkle active dry yeast over the wet ingredients, let sit for 5 minutes until frothy.
4. Gradually incorporate the wet mixture into the dry ingredients, kneading until a smooth dough forms.
5. Cover the dough with a damp cloth, let rise in a warm place for 1 hour, or until doubled in size.
6. On a floured surface, roll the dough to 1/8-inch thickness, cut into 2×4-inch rectangles.
7. Heat vegetable oil in a deep fryer to 350°F, fry bugnes in batches until golden brown, about 1 minute per side.
8. Drain on paper towels, dust generously with vanilla sugar while still warm.

Key to their appeal, these bugnes boast a crisp exterior giving way to a soft, pillowy interior. Serve them stacked high on a platter for a visually striking dessert, or enjoy them one by one as a simple pleasure.

Lemon Zest Bugnes Moelleuses for a Citrus Twist

Perfect for those who adore a citrusy punch in their pastries, these Lemon Zest Bugnes Moelleuses offer a tender, airy texture with a vibrant lemon flavor.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp fresh lemon zest
• 1/4 tsp fine sea salt
• 1/2 cup whole milk, lukewarm
• 1 tsp active dry yeast
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a small bowl, dissolve the yeast in lukewarm milk. Let it sit for 5 minutes until frothy.
2. In a large mixing bowl, combine sifted flour, granulated sugar, lemon zest, and sea salt.
3. Make a well in the center of the dry ingredients. Pour in the yeast mixture, melted clarified butter, and lightly beaten eggs.
4. Mix until a soft dough forms. Knead on a floured surface for 5 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Roll out the dough on a floured surface to 1/4-inch thickness. Cut into 2×4-inch rectangles.
7. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the dough pieces in batches until golden brown, about 1 minute per side.
8. Drain on paper towels. Dust generously with powdered sugar while still warm.

The bugnes should be irresistibly light with a crisp exterior and a melt-in-your-mouth interior. Serve them stacked high on a platter for a visually stunning dessert or alongside a cup of strong coffee for a delightful contrast.

Chocolate Dipped Bugnes Moelleuses for Chocolate Lovers

Kickstart your day with these indulgent Chocolate Dipped Bugnes Moelleuses, a dream come true for chocolate aficionados.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, clarified and cooled
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp pure vanilla extract
• 1/2 cup whole milk, lukewarm
• 8 oz dark chocolate, 70% cacao, finely chopped
• 1 tbsp coconut oil

Instructions

1. In a large mixing bowl, whisk together sifted flour, granulated sugar, and fine sea salt.
2. Add clarified butter to the dry ingredients, mixing until the mixture resembles coarse crumbs.
3. Incorporate lightly beaten eggs and pure vanilla extract, stirring until just combined.
4. Gradually add lukewarm whole milk, kneading gently to form a soft, pliable dough. Tip: Overworking the dough can lead to tough bugnes.
5. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
6. On a lightly floured surface, roll out the dough to a 1/4-inch thickness.
7. Cut the dough into 2×4-inch rectangles, making a small slit in the center of each.
8. Heat oil in a deep fryer to 350°F. Fry the bugnes in batches until golden brown, about 2 minutes per side. Tip: Maintain the oil temperature to ensure even cooking.
9. Transfer fried bugnes to a wire rack lined with paper towels to drain excess oil.
10. In a double boiler, melt finely chopped dark chocolate with coconut oil, stirring until smooth. Tip: The coconut oil adds a subtle sheen and makes the chocolate easier to dip.
11. Dip each bugne halfway into the melted chocolate, allowing excess to drip off.
12. Place chocolate-dipped bugnes on parchment paper and let set at room temperature for 1 hour.

Soft, airy interiors contrast beautifully with the crisp, chocolatey shell. Serve these bugnes with a dusting of powdered sugar or alongside a scoop of vanilla bean ice cream for an extra decadent treat.

Bugnes Moelleuses with Raspberry Jam Filling

Fancy a twist on classic pastries? These Bugnes Moelleuses are light, airy, and filled with tangy raspberry jam for a delightful contrast.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, softened
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp whole milk
• 1/2 cup raspberry jam
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together sifted flour, granulated sugar, and fine sea salt.
2. Add softened unsalted butter to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Make a well in the center. Pour in lightly beaten pasture-raised eggs and whole milk. Stir until a dough forms.
4. Turn the dough onto a lightly floured surface. Knead gently for 2 minutes until smooth. Wrap in plastic and chill for 30 minutes.
5. Roll the dough to 1/8-inch thickness. Cut into 3×4-inch rectangles.
6. Heat vegetable oil in a deep fryer to 350°F. Fry dough rectangles in batches until golden, about 1 minute per side. Drain on paper towels.
7. Once cooled, pipe raspberry jam onto half of the rectangles. Top with remaining rectangles to form sandwiches.
8. Dust with powdered sugar before serving.

Nowhere else will you find such a perfect balance of crisp exterior and pillowy interior. The raspberry jam adds a bright, fruity note that elevates the entire experience. Try serving these with a dollop of whipped cream for an extra indulgent treat.

Cinnamon Spiced Bugnes Moelleuses for a Warm Flavor

Absolutely perfect for a cozy morning, these Cinnamon Spiced Bugnes Moelleuses bring warmth and sweetness to your table with minimal fuss.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, clarified and cooled
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp whole milk
• 1 tsp pure vanilla extract
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a large mixing bowl, whisk together sifted all-purpose flour, granulated sugar, ground cinnamon, and fine sea salt until well combined.
2. Make a well in the center of the dry ingredients. Pour in clarified butter, lightly beaten eggs, whole milk, and pure vanilla extract. Mix until a soft dough forms.
3. Turn the dough onto a lightly floured surface. Knead gently for 2 minutes until smooth. Tip: Over-kneading can make the bugnes tough.
4. Cover the dough with plastic wrap. Let it rest at room temperature for 30 minutes to relax the gluten.
5. Roll the dough to 1/8-inch thickness. Cut into 2×4-inch rectangles. Make a small slit in the center of each rectangle.
6. Heat vegetable oil in a deep fryer to 350°F. Fry the bugnes in batches until golden brown, about 1-2 minutes per side. Tip: Maintain oil temperature for even cooking.
7. Transfer fried bugnes to a paper towel-lined plate to drain excess oil. Dust generously with powdered sugar while still warm. Tip: Use a sieve for an even dusting.

Kickstart your day with these bugnes, boasting a crispy exterior and a soft, fluffy interior. Serve them alongside a strong espresso for a delightful contrast, or stack them high for an impressive brunch centerpiece.

Orange Blossom Bugnes Moelleuses for a Floral Note

Get ready to elevate your baking game with these delicate, floral-infused pastries. Orange blossom bugnes moelleuses offer a light, airy texture with a hint of citrusy aroma.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp orange blossom water
• 1 tsp active dry yeast
• 1/4 tsp fine sea salt
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a large mixing bowl, combine sifted flour, granulated sugar, and fine sea salt.
2. Dissolve active dry yeast in 1/4 cup warm water (110°F), let sit for 5 minutes until frothy.
3. Make a well in the center of the dry ingredients; pour in yeast mixture, melted clarified butter, lightly beaten eggs, and orange blossom water.
4. Mix until a soft dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
5. Cover dough with a damp cloth; let rise in a warm place for 1 hour, or until doubled in size.
6. Roll out dough to 1/8-inch thickness on a floured surface; cut into 2×4-inch rectangles.
7. Heat vegetable oil in a deep fryer to 350°F; fry rectangles in batches for 1-2 minutes per side, until golden brown.
8. Drain on paper towels; dust generously with powdered sugar while still warm.

Remarkably tender with a crisp exterior, these bugnes carry the subtle fragrance of orange blossoms. Serve them alongside a cup of Earl Grey tea for an elegant afternoon treat.

Bugnes Moelleuses with Lavender Honey Drizzle

Bugnes Moelleuses are a delightful treat, perfect for those who appreciate the delicate balance of crispy and soft textures. Brought to life with a lavender honey drizzle, they offer a unique twist on a classic.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 tbsp organic lavender buds
• 1/2 cup wildflower honey
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a large mixing bowl, combine sifted flour, granulated sugar, and fine sea salt.
2. Make a well in the center; add lightly beaten eggs and melted clarified butter. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Rest for 30 minutes covered.
4. Roll the dough to 1/8-inch thickness. Cut into 2×4-inch rectangles.
5. Heat vegetable oil in a deep fryer to 350°F. Fry rectangles in batches until golden, about 1 minute per side.
6. Drain on paper towels. Dust with powdered sugar while warm.
7. In a small saucepan, warm wildflower honey with lavender buds over low heat for 5 minutes. Strain.
8. Drizzle lavender honey over bugnes just before serving.

Light and airy with a crisp edge, these bugnes are transformed by the floral honey drizzle. Serve them stacked high on a vintage plate for an eye-catching dessert.

Pistachio Crusted Bugnes Moelleuses for a Nutty Crunch

These pistachio crusted bugnes moelleuses offer a delightful contrast between the crispy nutty exterior and the soft, airy interior. Perfect for those who appreciate a sophisticated twist on classic pastries.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, chilled and diced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup finely ground pistachios
• 1 tbsp orange zest, finely grated
• 1/4 tsp fine sea salt
• 1/2 cup clarified butter, for frying
• Powdered sugar, for dusting

Instructions

1. In a large mixing bowl, combine sifted all-purpose flour, granulated sugar, and fine sea salt.
2. Add chilled, diced unsalted butter to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Stir in lightly beaten pasture-raised eggs and finely grated orange zest until a soft dough forms. Tip: Avoid overmixing to keep the dough tender.
4. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes to firm up.
5. On a lightly floured surface, roll out the dough to a 1/8-inch thickness. Cut into 2×4-inch rectangles.
6. Heat clarified butter in a deep skillet over medium heat to 350°F. Fry the dough rectangles in batches until golden brown, about 1-2 minutes per side. Tip: Maintain the oil temperature for even cooking.
7. Immediately roll the fried bugnes in finely ground pistachios while still warm. Tip: The warmth helps the pistachios adhere better.
8. Dust with powdered sugar before serving.

Delight in the crisp pistachio crust giving way to the pillowy softness inside. Serve these bugnes moelleuses with a dollop of mascarpone or a drizzle of honey for an extra layer of flavor.

Bugnes Moelleuses with Dark Chocolate Ganache

Lusciously light and irresistibly tender, these Bugnes Moelleuses paired with a rich dark chocolate ganache are a decadent treat. Perfect for those who appreciate the finer things in life.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1/2 cup whole milk, lukewarm
• 1 tbsp active dry yeast
• 1 cup heavy cream
• 8 oz dark chocolate, finely chopped
• 1 tbsp unsalted butter
• 1/4 cup powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together sifted flour, granulated sugar, and sea salt.
2. Add lightly beaten eggs and melted clarified butter to the dry ingredients. Mix until just combined.
3. Dissolve active dry yeast in lukewarm whole milk. Let stand for 5 minutes until frothy.
4. Gradually incorporate the yeast mixture into the dough, kneading until smooth and elastic.
5. Cover the dough with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.
6. On a floured surface, roll the dough to 1/4-inch thickness. Cut into rectangles.
7. Heat oil in a deep fryer to 350°F. Fry the dough pieces until golden brown, about 2 minutes per side.
8. For the ganache, heat heavy cream until just simmering. Pour over finely chopped dark chocolate. Let sit for 2 minutes, then stir until smooth. Add unsalted butter for shine.
9. Dust the fried bugnes with powdered sugar. Serve warm with a drizzle of dark chocolate ganache.

Generously coated in powdered sugar, these bugnes offer a crispy exterior with a pillowy interior. The dark chocolate ganache adds a luxurious depth, making them perfect for a sophisticated dessert or a lavish breakfast treat.

Matcha Green Tea Bugnes Moelleuses for an Asian Twist

Perfect for those who adore the fusion of French pastry with Asian flavors, these Matcha Green Tea Bugnes Moelleuses offer a delicate, airy texture with a vibrant matcha kick.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp high-quality matcha green tea powder
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup unsalted butter, clarified and cooled
• 1/4 cup whole milk, lukewarm
• 1 tsp active dry yeast
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a small bowl, dissolve the yeast in lukewarm milk. Let sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together sifted flour, matcha powder, granulated sugar, and sea salt.
3. Make a well in the center of the dry ingredients. Pour in the beaten eggs, clarified butter, and yeast mixture.
4. Using a wooden spoon, mix until a sticky dough forms. Tip: Avoid overmixing to keep the bugnes light.
5. Transfer the dough to a lightly floured surface. Knead gently for 2 minutes until smooth.
6. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
7. Roll out the dough to 1/4-inch thickness on a floured surface. Cut into 2×4-inch rectangles.
8. Heat vegetable oil in a deep fryer to 350°F. Fry the bugnes in batches for 1-2 minutes per side until golden. Tip: Maintain oil temperature for even cooking.
9. Drain on paper towels. Dust with powdered sugar while still warm. Tip: For extra flavor, add a pinch of matcha to the powdered sugar.

Enjoy these bugnes warm for a crisp exterior that gives way to a soft, chewy center. The matcha adds a subtle bitterness that balances the sweetness, perfect with a cup of green tea.

Bugnes Moelleuses with Caramelized Apple Topping

Make these fluffy bugnes moelleuses for a delightful treat, topped with caramelized apples for a sweet finish.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1/2 cup whole milk, lukewarm
• 1 tbsp active dry yeast
• 2 medium apples, peeled and thinly sliced
• 2 tbsp unsalted butter
• 1/4 cup light brown sugar
• 1/2 tsp ground cinnamon

Instructions

1. In a large bowl, combine sifted flour, granulated sugar, and sea salt.
2. Whisk together lightly beaten eggs, melted clarified butter, and lukewarm milk in a separate bowl.
3. Dissolve active dry yeast in the milk mixture, let sit for 5 minutes until frothy.
4. Gradually add wet ingredients to dry ingredients, mixing until a soft dough forms.
5. Knead dough on a floured surface for 10 minutes until smooth and elastic.
6. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
7. While dough rises, melt unsalted butter in a skillet over medium heat. Add apple slices, brown sugar, and cinnamon. Cook for 10 minutes, stirring occasionally, until apples are caramelized and tender. Set aside.
8. Roll out risen dough to 1/4-inch thickness on a floured surface. Cut into rectangles or desired shapes.
9. Heat oil in a deep fryer or large pot to 350°F. Fry dough pieces in batches for 2 minutes per side or until golden brown.
10. Drain fried bugnes on paper towels, then top with caramelized apple mixture.

Delight in the contrast of the crispy, airy bugnes against the soft, sweet apples. Serve warm with a dusting of powdered sugar for an extra touch of elegance.

Almond Flavored Bugnes Moelleuses for a Marzipan Touch

These almond-flavored bugnes moelleuses offer a delicate marzipan touch, perfect for those who appreciate a subtle nutty sweetness in their pastries.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp pure almond extract
• 1/2 tsp fine sea salt
• 1/4 cup whole milk, warmed to 110°F
• 1 packet (2 1/4 tsp) active dry yeast
• Powdered sugar, for dusting

Instructions

1. In a small bowl, dissolve yeast in warmed milk. Let sit for 5 minutes until frothy.
2. In a large mixing bowl, combine sifted flour, granulated sugar, and sea salt.
3. Make a well in the center of the dry ingredients. Add beaten eggs, melted clarified butter, almond extract, and yeast mixture.
4. Mix until a soft dough forms. Knead on a floured surface for 5 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Roll out dough to 1/4-inch thickness on a floured surface. Cut into rectangles or desired shapes.
7. Heat oil in a deep fryer to 350°F. Fry bugnes in batches until golden brown, about 1-2 minutes per side.
8. Drain on paper towels. Dust with powdered sugar while still warm.

Velvety soft with a crisp exterior, these bugnes moelleuses are best served warm, allowing the almond flavor to shine. For an extra touch, drizzle with melted dark chocolate or serve alongside a dollop of whipped cream.

Bugnes Moelleuses with Whipped Cream and Fresh Berries

Savory and sweet, this dessert combines fluffy bugnes with rich whipped cream and tart fresh berries for a balanced treat.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1/2 cup whole milk, lukewarm
• 1 tbsp active dry yeast
• 1 cup heavy cream, chilled
• 1 tbsp powdered sugar
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries)

Instructions

1. In a large bowl, whisk together sifted flour, granulated sugar, and sea salt.
2. Make a well in the center; add beaten eggs, melted clarified butter, and lukewarm milk. Mix until a dough forms.
3. Dissolve active dry yeast in 2 tbsp of warm water (110°F). Let sit for 5 minutes until frothy, then fold into the dough.
4. Knead dough on a floured surface for 10 minutes until smooth and elastic. Tip: Dough should pass the windowpane test.
5. Cover with a damp cloth; let rise in a warm place for 1 hour or until doubled in size.
6. Roll dough to 1/4-inch thickness. Cut into 2×4-inch rectangles. Make a small slit in the center of each.
7. Heat oil in a deep fryer to 350°F. Fry bugnes in batches for 2 minutes per side until golden. Drain on paper towels.
8. Whip chilled heavy cream with powdered sugar to stiff peaks. Tip: Chill bowl and beaters for best results.
9. Serve bugnes warm, topped with whipped cream and fresh berries. Tip: Dust with powdered sugar for extra sweetness.

The bugnes are light and airy, with a slight crispness from frying. The whipped cream adds a luxurious richness, while the berries provide a fresh contrast. For an elegant presentation, layer bugnes and toppings in a glass trifle dish.

Coconut Shavings Bugnes Moelleuses for a Tropical Flair

Unleash a taste of the tropics with these light, airy bugnes infused with coconut shavings, perfect for a summer treat.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup coconut shavings, toasted
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 tbsp whole milk
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a large mixing bowl, combine sifted all-purpose flour, granulated sugar, and fine sea salt.
2. Add softened unsalted butter to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Mix in lightly beaten pasture-raised eggs, pure vanilla extract, and whole milk until a soft dough forms.
4. Fold in toasted coconut shavings until evenly distributed throughout the dough.
5. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Cut into 2×4-inch rectangles.
6. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the dough rectangles in batches until golden brown, about 2 minutes per side.
7. Transfer fried bugnes to a paper towel-lined plate to drain excess oil.
8. While still warm, dust generously with powdered sugar.

These bugnes boast a crispy exterior with a moist, fluffy interior, highlighted by the sweet, nutty flavor of coconut. Serve them alongside a dollop of mango puree for an extra tropical twist.

Bugnes Moelleuses with Espresso Glaze for Coffee Enthusiasts

Unleash the perfect blend of fluffy pastry and rich coffee with this Bugnes Moelleuses recipe, topped with an espresso glaze that coffee lovers will adore.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1/2 cup whole milk, lukewarm
• 1 tbsp active dry yeast
• 1 cup powdered sugar
• 2 tbsp strong espresso, cooled
• 1/2 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, combine sifted flour, granulated sugar, and sea salt.
2. Make a well in the center; add beaten eggs, melted clarified butter, and lukewarm milk.
3. Sprinkle active dry yeast over the mixture; let sit for 5 minutes until frothy.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
5. Cover with a damp cloth; let rise in a warm place for 1 hour until doubled in size.
6. Roll out the dough to 1/4-inch thickness; cut into 2×4-inch rectangles.
7. Heat oil in a deep fryer to 350°F; fry each piece for 2 minutes per side until golden.
8. Drain on paper towels; cool completely.
9. Whisk powdered sugar, cooled espresso, and vanilla extract until smooth for the glaze.
10. Drizzle glaze over cooled bugnes; let set for 10 minutes before serving.

Perfectly crisp on the outside with a tender, airy interior, these bugnes are elevated by the bold espresso glaze. Serve them alongside a fresh cup of coffee for a harmonious flavor pairing.

Conclusion

These 15 Delicious Bugnes Moelleuses French Doughnuts Recipes offer a sweet journey into French baking that’s sure to delight. Whether you’re a seasoned baker or trying your hand at doughnuts for the first time, there’s a recipe here for you. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking adventures with us on Pinterest!