{"id":2083,"date":"2016-11-20T16:57:04","date_gmt":"2016-11-20T15:57:04","guid":{"rendered":"http:\/\/www.exxagon.fr\/?p=2083"},"modified":"2019-04-21T18:28:24","modified_gmt":"2019-04-21T16:28:24","slug":"bugnes","status":"publish","type":"post","link":"https:\/\/www.exxagon.fr\/?p=2083","title":{"rendered":"Bugnes"},"content":{"rendered":"

 <\/p>\n

<\/div>
\n\t
\n\t\t\t\t
\"\"<\/div>\n\t\t
\n\t\t\t\t\t\tImprimer<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t
Bugnes lyonnaises<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t
Temps de pr\u00e9paration<\/div>\n\t\t\t
30<\/span> min<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Temps de cuisson<\/div>\n\t\t\t\t
30<\/span> min<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Temps total<\/div>\n\t\t\t\t
1<\/span> h<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\tLes grosses molles ...\t<\/div>\n\t
\n\t\t\t\t\t
\n\t\t\t\tType de plat:<\/span>\n\t\t\t\t\n\t\t\t\t\tDessert\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCuisine:<\/span>\n\t\t\t\t\n\t\t\t\t\tFran\u00e7aise\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tPortions<\/span>: 6<\/span> personnes<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\tAuteur<\/span>: Xavier<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
\n\t\t
Ingr\u00e9dients<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tkg<\/span>\n\t\t\t\t\t\t\t\t\t\tfarine bl\u00e9 T55<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t250<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tgr<\/span>\n\t\t\t\t\t\t\t\t\t\tbeurre doux<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t50<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tgr<\/span>\n\t\t\t\t\t\t\t\t\t\tlevure du boulanger fraiche<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcuiller\u00e9e \u00e0 caf\u00e9<\/span>\n\t\t\t\t\t\t\t\t\t\tsel de gu\u00e9rande<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t120<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tgr<\/span>\n\t\t\t\t\t\t\t\t\t\tsucre blanc<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t8<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\toeufs frais<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcuiller\u00e9es \u00e0 soupe<\/span>\n\t\t\t\t\t\t\t\t\t\teau de fleur d'oranger<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tverre<\/span>\n\t\t\t\t\t\t\t\t\t\tlait ti\u00e8de<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
    \n\t\t
    Instructions<\/div>\n\t\t\t\t
    \n\t\t\t\t\t\t
    P\u00e2te<\/div>\n\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t\t
    1. \n\t\t\t\t\t\t\t\t\t\t
      Pr\u00e9parer la p\u00e2te le matin pour une cuisson l'apr\u00e8s midi<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      M\u00e9langer les oeufs, la levure, le sucre,la fleur d'oranger,le lait ti\u00e8de<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      Ajouter la moiti\u00e9 de la farine, le sel P\u00e9trir<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      Ajouter le beurre fondu ( juste fondu, pas cram\u00e9 ... ) puis le restant de la farine<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    5. \n\t\t\t\t\t\t\t\t\t\t
      Ajouter suffisamment de lait pour que la p\u00e2te soit tr\u00e8s souple et collante<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t\t
      \n\t\t\t\t\t\t
      Lev\u00e9e de la p\u00e2te<\/div>\n\t\t\t\t\t\t
        \n\t\t\t\t\t\t\t\t
      1. \n\t\t\t\t\t\t\t\t\t\t

        Mettre la p\u00e2te dans un grand saladier et la laisser lever dans un endroit temp\u00e9r\u00e9, sous un torchon. Le saladier doit \u00eatre suffisamment grand pour que la p\u00e2te triple de volume sans toucher le torchon.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

      2. \n\t\t\t\t\t\t\t\t\t\t

        P\u00e9trir d\u00e9licatement pendant une minute lorsque la p\u00e2te \u00e0 touche le torchon.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

      3. \n\t\t\t\t\t\t\t\t\t\t

        Laisser lever et p\u00e9trir un seconde fois.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t\t

        \n\t\t\t\t\t\t
        Coupe et cuisson.<\/div>\n\t\t\t\t\t\t
          \n\t\t\t\t\t\t\t\t
        1. \n\t\t\t\t\t\t\t\t\t\t

          Mettre de l'huile dans une friteuse, la mettre \u00e0 chauffer ( temp\u00e9rature beignets ).<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

        2. \n\t\t\t\t\t\t\t\t\t\t

          Abaisser la p\u00e2te \u00e0 5 mm, sans l'\u00e9craser.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

        3. \n\t\t\t\t\t\t\t\t\t\t

          La couper en losanges de 5 \u00e0 7 cm de c\u00f4t\u00e9s.<\/p>

          Eventuellement, faire une fente au milieu et nouer d\u00e9licatement.<\/span><\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

        4. \n\t\t\t\t\t\t\t\t\t\t

          Plonger une dizaine de morceau dans l'huile apr\u00e8s avoir v\u00e9rifi\u00e9 qu'elle est bien chaude ( en plongeant un petit morceau de pain et en v\u00e9rifiant qu'il bouillonne ... ).<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

        5. \n\t\t\t\t\t\t\t\t\t\t

          Touiller d\u00e9licatement pour que les morceaux commencent \u00e0 dorer.
          <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

        6. \n\t\t\t\t\t\t\t\t\t\t

          Les sortir et les poser sur un papier absorbant, laisser quelque secondes.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

        7. \n\t\t\t\t\t\t\t\t\t\t

           Etaler sur un plat et poudrer de sucre en poudre.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n

           <\/p>\n","protected":false},"excerpt":{"rendered":"

            Les grosses molles …  <\/p>\n","protected":false},"author":8,"featured_media":1318,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[158],"tags":[58],"class_list":["post-2083","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-traditionnelle","tag-bugnes"],"yoast_head":"\nBugnes - Exxagon<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.exxagon.fr\/?p=2083\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Bugnes - Exxagon\" \/>\n<meta name=\"twitter:description\" content=\"  Les grosses molles ...  \" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/www.exxagon.fr\/wp-content\/uploads\/2016\/05\/Bugnes-2.jpg\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Xavier\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.exxagon.fr\\\/?p=2083#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.exxagon.fr\\\/?p=2083\"},\"author\":{\"name\":\"Xavier\",\"@id\":\"https:\\\/\\\/www.exxagon.fr\\\/#\\\/schema\\\/person\\\/03a41340d0b170aa353a3d5d98d6f5ea\"},\"headline\":\"Bugnes\",\"datePublished\":\"2016-11-20T15:57:04+00:00\",\"dateModified\":\"2019-04-21T16:28:24+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.exxagon.fr\\\/?p=2083\"},\"wordCount\":283,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.exxagon.fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.exxagon.fr\\\/?p=2083#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.exxagon.fr\\\/wp-content\\\/uploads\\\/2016\\\/05\\\/Bugnes-2.jpg\",\"keywords\":[\"B\u00fbgnes\"],\"articleSection\":[\"Cuisine traditionnelle\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.exxagon.fr\\\/?p=2083#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.exxagon.fr\\\/?p=2083\",\"url\":\"https:\\\/\\\/www.exxagon.fr\\\/?p=2083\",\"name\":\"Bugnes - 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