OREILLETTES (dessert fritters)

Ingredients
-500 g flour
-4 eggs
-½ cup sugar
-½ cup orange flower water
-½ cup olive oil
-½ sachet yeast
-salt
-sunflower oil

In a large bowl, make a well in the flour. Pour all the ingredients into this well and mix until a uniform dough is obtained. Cover the dough in the bowl with a tea towel and leave for 2 hours. Roll out the dough into a thin layer.

Cut rectangles out of the dough, tracing a line down the middle of each. Heat the sunflower oil in a pan and fry each rectangle for a few seconds until golden brown.

Dust them with icing sugar and serve warm or cold, accompanied by a Clairette de Bellegarde wine