Guenilles

01 / ABOUT THE DISH

About the dish

Guenilles are made from a soft, enriched dough of flour, eggs, sugar, butter, milk, yeast, and a touch of eau-de-vie (or rum or cognac). Once fried until golden and puffed, they are sprinkled with sugar while still warm. Some recipes enrich the dough with a little cream or flavour it with orange blossom water or lemon zest, but the essence remains the same. The dough can be leavened with baking powder or left unleavened. Guenilles are eaten warm or cooled, often shared during village festivities or served at the end of a meal with coffee, tea, or hot chocolate. Their soft interior and crisp surface make them well-suited to accompany sweet beverages or dessert wines. In Auvergne, households cherish them as a pastry linked to convivial gatherings and a sense of regional pride.