These delicious doughnuts are a staple of Easter celebrations. Traditionally, the whole family would pitch in to help make them together. A joyous occasion, especially for the little ones, who enjoyed shaping leftover dough into figurines or small animals!
Here we share with you our grandmothers' recipe, passed down by Christian Baillet.
The preparation…
Prepare the dough in the morning.
Dissolve the yeast with a glass of lukewarm water.
Soften the butter and lard with a fork.
Beat the eggs into an omelet.
Make a fountain with the flour and put all the ingredients in the center.
Slowly work this dough. After one hour, we obtain a golden yellow paste, smooth and supple. She detaches herself from the hands.
Wrap it in a floured cloth, place it in a large basin and keep it warm until evening. It must at least quadruple in volume.
After having stretched the dough in the form of a pancake, cook in very hot oil and turn them over until they are golden brown.
Drain them, place them in the dish and sprinkle them with sugar.
Catalan tradition dictates that the bunyete is stretched over the knee.
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