Bugnes lyonnaises

Preparing the bugnes dough:

1. 1Pour the flour, sugar, and salt into a large bowl, then mix by hand.
2. 2Add the eggs and mix to incorporate them.
3. 3Add the Grand Marnier and softened butter, then mix until the dough is smooth.
4. 4Scrape off the excess dough with a little flour.
5. 5Cover with plastic wrap.
6. 6Let rest in the refrigerator overnight.

Shaping the bugnes:

1. 7Flour the work surface.
2. 8Roll out the dough as thinly as possible.
3. 9Cut strips 5 cm wide, then roll them again to get very thin strips, like cigarette paper.
4. 10Then cut large, even diamond shapes.

Frying the bugnes:

1. 11Heat the frying oil in a large pot to 180°C.
2. 12Tap the rectangles to remove excess flour.
3. 13Fry the bugnes in the hot oil for about 2 minutes, without letting them brown too much.
4. 14Drain the bugnes on paper towels.
5. 15Repeat until all the dough is used up.

Plating:

1. 16Stack the bugnes on a serving plate.
2. 17Dust with powdered sugar between each layer.