Bugnes Lyonnaises / Doughnuts of Lyon

Bugnes

Ingredients
250g flour
50g butter
30g sugar
1/2 tsp cardomom powder (orange essence,Rhum) 
 A pinch of salt
Oil for frying Icing sugar
Method
 Melt butter & add to all the other ingredients.
Mix well to get a stiff dough.
Close the bowl with a damp cloth & keep in the refrigerator for 2 hours.
Take an orange sized dough ball & roll out into thin disc.
Using a sharp knife, cut into 1 inch strips & then to diamond shapes.
Repeat the process with the remaing dough.
Deep fry bugnes till it turns golden brown.
Remove using a slotted spoon & drain on a kitchen paper.
Sprinkle with icing sugar & serve for Shover Tuesday (Mardi Gras)