Indulge in the festive spirit of Provence with the delectable oreillettes, one of the 13 desserts traditionally enjoyed during Christmas. If you’re eager to try your hand at making these delightful treats, we’ve got a special recipe for you from Gui Gedda, the renowned master of Provencal cuisine!
Gui Gedda’s Provencal Oreillettes Recipe:
Ingredients for 30 to 40 oreillettes
- 250g of flour T55
- 1 tsp of yeast
- 2 large egg yolks
- 40g of caster sugar
- 1 lemon
- 1/2 orange
- 1 tablespoon of rum
- 1 tablespoon of orange blossom
- 50g of soft butter
The steps
- Grate the lemon and orange zest with a fine grater
- Squeeze the half orange to obtain 40ml of juice
- Mix the flour and the baking powder. Make a well
- Add the soft butter, egg yolks, sugar, citrus zest, orange juice, orange blossom water and rum. Mix in the flour a little at a time until you have a smooth ball of dough. Wrap it in plastic wrap and store 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 roulette wheel, or a knife. Make a slit in the center
- It is more convenient to roll out the dough in several times, 2 or 3. Remember to wrap the piece of dough while waiting so it doesn’t dry out
- Heat oil in a frying pan, or deep fryer. Dip the oreillettes in it and cook for about 1 minute on each side. More or less depending on their size and thickness
- Place on paper towels to remove as much fat as possible. Sprinkle with powdered sugar
- Enjoy the crispy, sweet goodness of Gui Gedda’s Provencal oreillettes, a delightful addition to your Christmas festivities. These delectable treats will transport you to the heart of Provence, filling your home with the warmth and joy of the holiday season. Bon appétit!
Thematics
