Provençal oreillettes
Thin strips of orange-blossom dough fried until light and crisp.
Active time45 min
Cooking20 min
Total2 hResting : 1 h
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Ingredients
- 2 eggs
- 2 tbsp orange blossom water
- 250 g wheat flour
- 1 tbsp sunflower oil
- 1 l sunflower oil
- 1 sachet of baking powder
- 1 pinch of fine salt
- 30 g granulated sugar
- ½ tbsp caster sugar
Preparation
Mix the flour, caster sugar, baking powder and salt in a bowl. Add the eggs, orange blossom water and the oil for the dough. Mix, then knead for about 5 minutes until smooth and supple. Cover and refrigerate for 60 minutes.
Use for the recipe: a quarter of a sachet of baking powder (prepare 1 sachet of baking powder).
2 eggs2 tbsp orange blossom water250 g wheat flour1 tbsp sunflower oila quarter of a sachet of baking powder1 pinch of fine salt½ tbsp caster sugar- mixing bowl
- spoon
- cling film
Roll the dough in small portions between sheets of baking paper as thinly as possible, almost translucent. Cut strips 5 cm wide, then rectangles. Keep unused dough covered so it does not dry out.
- rolling pin
- baking paper
- knife
- cling film
Heat the frying oil to 175 °C in a deep pan no more than half full. Fry small batches for about 1 minute on each side until lightly golden, dry and crisp. Lift onto kitchen paper with a slotted spoon and sprinkle with granulated sugar.
1 l sunflower oil30 g granulated sugar- saucepan
- cooking thermometer
- slotted spoon
- kitchen paper
Allergens
- Eggs
- Gluten
Composition to check for: Celery, Crustaceans, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration