Oreillettes from Provence

Mix the flour with the baking powder, sugar, vanilla sugar and pinch of salt.

Beat the eggs into an omelette. make a well and successively incorporate the whole eggs in an omelette, the oil and the orange blossom.

Mix to obtain a soft ball of dough that does not stick to your hands. Let the dough rest for 1 hour. Flour your work surface, place the dough and cut a piece of your ball of dough.

Make strips of dough 10 to 12cm wide and 3mm thick.

In a strip, with a roulette, cut small rectangles 4cm high, iron the rolling pin to refine and flatten the small rectangles into a large rectangle (size of a sheet of lasagna dough), we must see the fingers in transparency.

Heat the frying oil to between 170 to 180°C.

Dip the auricles in the oil and let them brown on one side, turn them over and leave for a few more minutes.

When they are golden brown, drain them and place them in a large salad bowl. Sprinkle with fine sugar as you go.