Beignets des Brandons
When the time for the Brandons festivals comes round, local women start making a traditional kind of fritter. They’re made in the kitchens of the Payerne and Moudon regions, according to recipes passed down from generation to generation. Small quantities of plain or very sweet dough are stretched until smooth and thin in the middle, keeping the edges thick. Dipped into hot oil, the fritters puff up in the middle, making little hats. They’re then dusted with sugar before being eaten.
Dating back to the 15th century, doughnuts are closely linked to the tradition of Les Brandons, a carnival-like festival, still enthusiastically celebrated in the regions of Moudon, Payerne, Avenches and Yverdon-les-Bains. This festival dates back to Mediaeval times when the local people used to light big fires at the end of winter to chase away the cold and make room for spring. Nowadays, this festival features big parades with music, fantastic costumes.... and delicious doughnuts!