Popular Fried Cookies
Bugnes Arlesiennes

Ingredients for fried cookies:

All purpose flour 1 and 1/2 cups
Granulated sugar 1/4 cup
White rum 1/4 cup
Egg 1 large
A pinch of salt
Vegetable oil for frying about 4 cups
Confectioners’ sugar for dusting

  • Line a cookie sheet with parchment paper to hold the bugnes before frying them. Line another cookie sheet with paper towel on which to drain the fried bugnes.

    whipping egg for bugnes

  • Whisk egg, granulated sugar, and salt until light in color and fluffy.

  • Mix in white rum.

  • Stir in flour using a spatula. When a soft dough forms, turn it out onto a floured surface and knead until dough is smooth.


    fried cookie dough

    To knead dough, fold it over on itself, then firmly push it away from you with the heel of your palm. Keep repeating these steps.


  • resting fried cookie dough
    When dough is smooth, roll it out to about 1/2 inch thick and wrap it in plastic.

  • Allow the wrapped dough to rest for an hour at room temperature before continuing.


  • ready for frying
    Roll dough out and cut into 3-inch squares approximately. As each piece is cut, place it on the parchment-lined cookie sheet.

    It helps to work with just 1/3 of the dough at a time.


    cooling fried cookies

  • Fry two or three pieces of cut out dough at a time in a large pan, such as a Dutch oven.
    Constantly turn them over so they color evenly. Remove them when they are light golden brown, and drain on paper towel.


    Bugnes Arlesiennes
  • Cool to room temperature.

  • Dust generously with confectioners’ sugar before serving.

    • Bugnes Arlesiennes are best the day they are made. Do try other recipes for fried cookies.


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