These are the delicious donuts made for the Easter holidays. At the time and as tradition dictated, they were prepared by all the members of the family. A treat for the youngest who took advantage of the leftover dough to make figurines or animals!
Here, we offer you the recipe of our grandmothers according to Christian Baillet.

Ingredients for 80 to 100 bunyettes

  • 1 dozen eggs
  • 1,5 kg of flour
  • grated lemon zest
  • 250 g butter
  • 1 tablespoon of greix dolc (lard)
  • 1 teaspoon fine salt
  • 65 g of baker's yeast
  • 1 glass of orange blossom water
  • 500 to 600 g caster sugar
  • 2 to 3 l of oil for frying

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 bunyette be stretched over the knee.

Christian Baillet, auteur du livret


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