Bunyetes (also known as ’oreillettes’ or ‘merveilles’) are flat, fried ‘pancakes’ which swell in oil, become crisp, and are served dusted with granulated sugar, much like beignets or doughnuts. They are traditionally made and eaten at Easter all over Catalonia.



  • 1 1/2 teaspoons instant dry yeast
  • 4 Tablespoons butter, melted and cooled
  • 4 eggs
  • A few drops orange flower water
  • 1 Tablespoon lemon zest, grated fine
  • 1 lb all-purpose flour
  • 1/4 teaspoon salt
  • 1 litre of good vegetable oil, such as sunflower or corn
  • Fine white sugar

♥ Mix the yeast with the cooled butter to dissolve it.

♥ Beat the eggs well with the orange flower water.

♥ In a large bowl, incorporate the two mixtures, adding the flour to make a smooth ball. If it is too sticky, add a bit more flour; if too dry, add a bit more melted butter or a little water.

♥ Place the dough on a floured surface, and knead well, picking up the dough and throwing it down onto the surface. You cannot hurt this dough by being rough with it! Work it until it is very smooth and elastic, as you would work brioche dough.

♥ Place in a buttered bowl, cover with plastic wrap, and let rise until double, about 2 hours.

♥ Divide the dough into golf ball-size pieces, allow to  rest, covered with a towel, for 10 minutes.

♥ Roll out each piece of dough with a rolling pin, making the disc as thin as possible, even transparent in some places.

♥ Heat the oil to boiling in a skillet or deep fryer wide enough to hold 2 bugnetes, or cook them one at a time in a smaller skillet.

♥ Slip the discs into the hot oil, being careful not to get burned by the splatter. When one side is golden brown and crisp, turn  and cook the other side until golden. This will take very little time, so watch carefully that they do not burn. Remove to absorbent paper, and sprinkle liberally with sugar immediately. Bon appétit!

Don’t test the dough too thoroughly BEFORE cooking like  the daughter of a French friend who warns. “Ne mange pas la pâte crue. J’ai roté et peté toute la nuit!!”.


• de blé: wheat flour/white flour.
• complète: whole wheat flour.
• d’avoine: oat flour.
• de maïs: corn flour.
• de sarrasin: buckwheat flour.
• de seigle: rye flour.
• de son: bran flour.


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