DO NUT … Miss our sale!.. + recipe inside!

PUBLIE LE 27/07/2016

While walking near our shop these last days, some might have noticed our new shop window celebrating this special time

of summer sales.


To extend this theme, let us (re)discover Roald Dahl’s Revolting Receipes and more precisely the WORLDWIDE famous

Bunce’s Doughnuts ; the inspiration from the ”duck-and-goose” farmer from the Fantastic Mr. Fox’s novel !



BUNCE’S DOUGHNUTS” – receipe from Roald Dahl’s  Fanstastic Mr. Fox !


“Bunce was a duck-and-goose farmer. He kept thousands of ducks and geese. He was a kind of pot-bellied dwarf. He was so short

his chin would have been underwater in the shallow end of any swimming pool in the world. His food was doughnuts and goose-livers.

He mashed the livers into a disgusting paste and then stuffed the paste into the doughnuts. This diet gave him a tummy-ache and

a beastly temper.”

                                                                                                                    Fantastic Mr Fox, Roald Dahl, The Three Farmers


                         - Illustration by Quentin Blake, extract from Roald Dahl’s Revolting Recipes - 


To makes 12 to 14 doughnuts:


You will need:

- Food processor (optional)

- Cellophane

- Two round cookie cutters,

- 1 ¼ inches and 2 ½ inches

- Large bowl



½ cup light brown sugar, firmly packed

4 tablespoons unsalted butter

1 egg, lightly beaten

1 pound all-purpose flour

½ tablespoon baking powder

½ tablespoon cinnamon

large pinch of salt

2 tablespoons hot water

¼ teaspoon vanilla extract

½ cup milk

vegetable oil for deep frying

Sugar for coating


These are best eaten warm. The dough needs to be made and refrigerated for at least two hours before cooking,

and will keep overnight in the refrigerator.




1 - Cream the brown sugar and butter until pale and creamy — this can be done using a food processor.

2 -  Gradually add the egg until blended.

3 - Add the remaining ingredients. The dough should be fairly stiff but smooth.

4 - Cover with plastic wrap and refrigerate for 2 hours

5 - Divide the dough in half and return one half to the refrigerator.

6 - On a floured surface roll out the other half of the dough to a quarter-inch thick. With the cutters cut out as

many doughnuts as possible, using the large one to cut the doughnut shape and the smaller one to make the hole.

7 - Gather up the scraps and roll and cut out as many additional doughnuts as possible. Repeat the rolling and

cutting with the remaining half of the dough.

8 - Heat the vegetable oil to 375ºF.

9 - Fry the doughnuts in small batches, turning once, until deep golden brown.

10 - Drain on paper towels.

11 - Put the sugar in a bowl and add a few doughnuts at a time, shaking them in the sugar until coated.


Serve immediately!



              - Bunce, Bean & Boggis, extract from Wes Anderson's Fantastic Mr. Fox  (2009) -

To find out more about Roald Dahl’s delicious recipes check out : Roald Dahl’s Revolting Recipes recipes

compiled by Josie Fison and Felicity Dahl and illustrated by Quentin Blake (1994)


... And to extend the trip in the incredible universe of the British writer,

- Fantastic Mr Fox by Roald Dahl - Gallimard Jeunesse (1970)

- Fantastic Mr. Fox, film adaptation of the book by Wes Anderson (2009)

- And for the most francophile, two programs on the legendary illustrator Quentin Blake, who made many of the

illustrations Dahl’s novels here and here.




I will leave you with those wise words from the master:

If I were a headmaster I would get rid of the history teacher and get a chocolate teacher instead.”

Happy summer holidays!!