This recipe is my grand mummy’s specialty. It was a tradition for women in Aniane, the village where my grand-parents live, to gather a whole aftrenoon to make “oreillettes” for tha Carnival and for Christmas. This recipe requires a long time and a lot of patience, so I recmmend that you do it just like in the old days, with freinds! And I can promise you the result will be worth it!
Ingredients (for about 40 oreillettes):
- 5 lemons (only the zest, not the juice)
- 3 eggs
- 500 g fine white flour
- 2 table spoons vegetable oil
- 6 table spoons white wine
- 2 table spoons orange blossom essence
- 50 g butter
- A pinch of salt
- Icing sugar
I recomment that you use a bread machine in order to work the dough a long time to make it become very elastic. But my grand mummy does not want to hear about a food processor, she prefers real hand-made oreillettes!!! Leave the dough to rest, covered, in a warm place for at least one hour. Now comes the tricky bit… Using a slightly sticky surface (like a plastic napkin), stretch little balls of dough into oreillettes. My grandmummy slightly oits her plastic napkin. Sure you will get the firts ones worng but once you will have found the proper technique, you will be able to make them very quickly!
Note: You can keep the oreillettes in a box up to one week.