Oreillettes

Serves : 20 earbuds

Preparation : 1 hour

Cooking : 15 minutes

Ingredients

8.8 oz of flour
1 nuts of butter faded
2 eggs
1.8 oz of sugar Preferably red-haired
1 tbsp of Rum
1 tsp of baking powder not too full
1 pinch of salt
1 tbsp of olive oil
1 orange zest
1 lemon zest grated
orange blossom water optional

For frying
1 liter of frying oil

Kitchen utensils
deep fryer optional, or a cast-iron casserole, or a deep skillet (saute pan)

Instructions

Combine all the ingredients and form the dough into a ball. Let it rest for at least 30 minutes.

Roll out the dough into discs about 2 mm thick on a lightly floured work surface.

Use a glass—like a whiskey glass—to cut out circles.

Roll out each disc into an oval shape, make a hole on each side, tuck the dough into the holes, and pull it back out. The dough should take the shape of two ears joined by a central knot.

In a medium saucepan (about 25 cm in diameter), heat 1 liter of sunflower oil over medium heat. Drop in a small ball of dough to test the oil; when it rises to the surface and begins to sizzle, add the doughnuts in batches of about 8 at a time.

Once they are golden brown, drain them and place them in a bowl lined with paper towels. Sprinkle them with fine sugar (preferably brown sugar) while they are still hot, as you remove them from the pan.