Oreillettes are one of the 13 traditional Provençal Christmas desserts! If you too would like to try making oreillettes, as they are called in Provence, we offer you the recipe from Gui Gedda, the pope of Provençal cuisine!
Ingredients for 30 to 40 earbuds
- 250g of T55 flour
- 1 tsp yeast
- 2 large egg yolks
- 40g caster sugar
- 1 lemon
- 1 / 2 orange
- 1 tbsp rum
- 1 tbsp orange blossom
- 50g of soft butter
- Icing sugar for sprinkling the earlobes
From brief to hire
- Grate the lemon and orange zest using a fine grater.
- Squeeze half an orange to obtain 40ml of juice
- Mix the flour and baking powder. Make a well
- Add the softened butter, egg yolks, sugar, citrus zest, orange juice, orange blossom water and rum. Mix, incorporating the flour little by little, until you obtain a ball of homogeneous dough. Cover it with cling film and store it in the refrigerator for at least 1 hour.
- On a lightly floured work surface, roll out the dough as thinly as possible. Cut out rectangles using a pastry wheel or a knife. Make a slit in the center
- It is more practical to roll out the dough in several times, 2 or 3. Remember to cover the piece of dough while waiting so that it does not dry out.
- Heat oil in a frying pan or deep fryer. Add the oreillettes and cook for about 1 minute on each side. More or less depending on their size and thickness.
- Place on absorbent paper to remove as much fat as possible. Sprinkle with icing sugar
- To taste!
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