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Oreillettes from Provence




Others ingredients

  • 500 g flour
  • 3 tablespoons Orange tree Flower water
  • 1 teaspoon fine salt
  • 100 g sugar
  • 3 eggs
  • 1 small bag vanilla sugar
  • Frying oil


  1. 1

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

  2. 2

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

  3. 3

    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.

  4. 4

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

  5. 5

    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.

  6. 6

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

  7. 7

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

  8. 8

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