The crunchy variety, known as bugnes lyonnaises ("Lyon bugnes"), are cooked in very hot oil with the dough spread out thinly and knotted once or twice. More recently, bakeries make them, respecting more or less the tradition of Lent.įrench bugnes varieties include crunchy bugnes and soft bugnes. They are also made in the home as a way of using surplus cooking fat, which would be wasted during Lent. Traditionally, Lyon cold meat shops sold bugnes just before Lent, due to their high fat content. In France, the fried pastry are made in central-eastern France, including Lyon and Saint-Étienne, and are closely related to beignets. It is made by deep frying dough.īugnes in Dauphiné region France deep fried for Carnaval at Mardi Gras in February Kroštule is a traditional pastry from Dalmatia and Istria. They are typically sprinkled with powdered sugar. In Bulgaria, angel wings are called kukurini, and are only found in Bansko, south-east Bulgaria. Tatar: кош теле ( kush tili: "bird tongue").Russian-Canadian Doukhobor dialect: орешки ( oreshki: nuts).Russian: хворост ( khvorost: twigs, sticks), sometimes called Russian twig cookies.Romanian: minciunele, uscatele, regionally: cirighele.Portuguese: orelha de gato, cueca virada, filhós, coscorão, cavaquinho, crostoli.Lithuanian: žagarėliai ("twigs", "sticks").
Latvian - žagariņi, zaķauši ("rabbit ears").Italian: chiacchiere ("chatter"), bugie ("lies"), cenci ("rags"), crostoli, frappe, galani, grostoli, sfrappole, nocche.German: Fasnachtschüechli, Raderkuchen, Mutzenblätter.French: bugnes, merveilles, oreillettes.Chilean Spanish: calzones rotos ("torn panties").Bashkurt: ҡош теле ( kush tili: "bird tongue").
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