 Hi, I'm Cecil. Hi, I'm Kolozka. Hi, I'm Fossa. She said no! Why no? Originally a French culinary specialty found mainly in Nyon and the Rhone Valley. It belongs to the Donut or Fritter family. The word Bruny is the French word for the vernacular word Bruny, which means the Donut. Today, the French word Bruny is used for this particular type of Donut we will make today while the French word Vignette means all other types of Donuts or Fritters. In the first edition of Pantagrelle, published in Nyon in 1532, François Ravnet mentions Bruny amongst the Cuisine of Nyon, but the word entered the French dictionary only 300 years later. The origin of Bruny comes from a long time ago. It was already a specialty in ancient Rome at carnival time. In Italian, they are called Ciccia Cere. Traditionally, these Bruny rich in butter and flour were eaten in February during the carnival season. For a very long time, France, being a Catholic nation, could not eat meat, fish, eggs, cheese, and butter during roughly mid-February to Easter. So, Mardi Gras was hugely celebrated as it was the last time you could eat any of these rich ingredients for a while. Therefore, the Bruny are one of the traditional sweet recipes using eggs and butter that were eaten on that day. Some called Bruny de Mio are yellow, flat, and crisp if the recipe will be used today. They are cooked in hot oil and the paste is very fine. Others, Bruny de Santetienne are redder and softer. They are made from a thicker paste. Vapouries usually offer both types at the time of food. Let's get to work now. Start! We have the ingredients. Now we're going to see what you need. So, flour. Yes, I'm ready. You need 3 tablespoons of vanilla sugar. This one is super thin, but whatever. What do you think it is? Sweet. Sweet into the bowl, no on the contrast part. OK, and the baking powder. Yes, at the end of the bowl. Here's your hand. OK, you press with your hands. Try to do something more. You want to have some rest in the fridge for, I think, like 1 hour. So we're going to put the dough for 1 hour in the fridge. Can you see the dough? Yeah. So, open. Do you want the pastiche? What? She still needs maybe a little bit. You want to do it on the mic? No. She said no. Why no? You can do it. I can do it, yes. Do you want an ice cream? Yes, I think of it. So, not too thin, but something like 2 or 3 milliliters. I take it out more. We need some little bit more flour. And flour on the bottom. You should have a fryer at home. You can do it. The water will be nicer. There will be something like this. Like this inside. OK? Ready? Nothing does it right. What is this shape? That is a... This is magic because... So it's very quick. You can do it, or you can add them in the bakery. And depending the area where you live, they are a little bit different. Some ways baking powder. So they are more fluffy like those. Or some are more flat because they have no baking powder inside. The vanilla? Well, I don't know what you are going to do next. Well, that's all. So, guys, after...