Oreillettes (Little Ears)

This recipe was given to me by my step sister. She followed the tradition of offering 13 desserts at christmas which is a catholic tradition in France.


1 kilo flour
6 eggs
zest of one lemon
1 orange
3-4 tsp orange flower essence
60g melted unsalted butter
salt
powdered sugar for dusting

save half the flour, mix with the orange juice and its zest, the orance essence, butter and salt. Crumble with your hands adding little by little the reserved flour. Keep adding the reserved flour until the dough no longer absorbs it. Make a ball of dough and leave it at room temperature for two hours. Roll out the dough and cut into many rectangles. 5x10 cm on a tray coated with oil. Plunge them in a deep fryer with vegetable oil. Add a heavy dusting of sugar and serve.