Bunyetes (pronounced Bougnette ), also known as crespells in the Haut Vallespir region, are sweet, deep-fried pancakes eaten at Easter. They are similar to the Provençal oreillette.
They had gathered at dawn in a warehouse at the train station to prepare, all together, the dough that would be used to make the Bunyetes . In good spirits and happy to see each other again, they mixed the ingredients and shaped two large balls of dough. Then, they covered them with a cloth and placed them in a small room with a radiator to warm up. The church clock struck 10:00 when they parted, only to meet again four hours later.
At this point, the dough was rolled out and cut into small balls. The balls were placed on a table under a blanket. Oil was poured into the pans and the gas burners were lit. Then, the shaping of the Bunyetes began . Everyone had their station. One workshop was shaping the Bunyetes . First, they flattened the dough with the palm of their hand. Then, placing the dough on a clean cloth resting on their thigh, they used their thumb to spread it outwards to form a thin pancake. Gossip and stories flowed freely, punctuated by warm laughter. How wonderful it was to be gathered with friends!
The next step was to place the finished Bunyetes in the sizzling oil under the watchful eyes of the cooks. Once removed from the oil, they were left to dry. And the final touch was to sprinkle them with sugar.
Bunyetes recipe
Preparation time : 1:20
Rest time : 1 to 2h
Cooking time : 10min
Total: 2h30 min
Ingredients and preparation of Bunyetes
Ingredients : 1 kg of flour, 6 large eggs, 30 g of baker's sourdough, 150 g of butter, 10 g of salt, 100 ml of orange blossom water, zest of 2 or 3 lemons, 500 g of caster sugar, oil.
Prepare in advance
Mix the lukewarm melted butter with the sourdough. Beat the eggs with the orange blossom water and the finely grated lemon zest, then pour the flour into a bowl. Salt it, and add the previous mixtures.
Work together until a ball of dough is formed. Take it out of the bowl to knead it on the work surface previously sprinkled with flour.
After 40 to 45 minutes of kneading, leave the dough to rest under cover for 2 to 3 hours.
To make perfectly round bunyetes , flatten the ball of dough and cut it into pieces by pressing on them with the edge of a glass. Stretch these pieces into the thinnest possible discs using a rolling pin or, the old-fashioned way, flatten them on your knee with the palm of your hand!
In a wide, deep skillet one-third full of boiling oil, place each bunyetes to brown on one side and then the other.
Remove and sweeten immediately
