Bugnes are fried in regular vegetable oil; I like to use corn, peanut, or canola oil. They cook quite fast, in a couple of minutes. If you are making a lot of them, the best way to drain them is on a wire rack, and they should sit there for a minute or two to cool off a little before you put them on plates and dust them with the sugar. In Lyon, they are usually cut with a wooden wheel with a crinkled edge, called a jagger or a roulette in French. Sometimes, however, they are cut by hand with a knife into various shapes, usually little rectangles about 1 inch wide and 4 or 5 inches long. Often, a lengthwise incision of about 2 inches is cut down the middle of these dough rectangles, so that when they cook the dough separates, giving it a nice look and crunchy edge. Also, sometimes one of the ends of the rectangle is pulled through the incision to create a ribbon-like shape that is classic with bugnes.