Technical Stages :

• Prepare a soft but flexible dough with all the ingredients. Add orange flower water if necessary. Let it rest between two pieces of cloth to prevent it from drying up.
• Split the dough in about fifteen balls of the desired size. Let the balls rest under a cloth for 15 more minutes.
• Level the dough with a rolling pin and shape them into small rounds. Let them sit for an additional 15 minutes.
• Cover with a piece of cloth to prevent drying up.
• When the frying oil is warm, take the oreillette with both hands and stretch to the maximum before dipping it into the oil. When the bottom side is cooked, flip the oreillette and cook the other side. Take it out using tongues or two forks, and let it dry vertically on a rack or on paper towels.
• Sprinkle both sides with powdered or icing sugar.