Ingredients

• 2.5 cups All-purpose flour
• 0.25 cup Granulated sugar
• 0.25 teaspoon Salt
• 2 Large eggs
• 2 tablespoons Unsalted butter, melted
• 1 teaspoon Orange blossom water
• 2 tablespoons Milk
• 4 cups Vegetable oil
• 0.5 cup Powdered sugar

Instructions

1. 1

   In a large bowl, whisk together the flour, granulated sugar, and salt. In a separate bowl, whisk the eggs, melted butter, orange blossom water, and milk until well combined.

2. 2

   Pour the wet ingredients into the dry ingredients and mix with a spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

3. 3

   Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.

4. 4

   Divide the dough into 3-4 portions. On a lightly floured surface, roll each portion as thinly as possible (almost translucent) using a rolling pin or a pasta machine.

5. 5

   Cut the rolled dough into irregular shapes, rectangles, or diamonds, about 4-6 inches long. Make a small slit in the center of each piece to help them puff up evenly when frying.

6. 6

   Heat the vegetable oil in a large, deep pot or Dutch oven to 350°F (175°C). Use a candy thermometer to monitor the temperature.

7. 7

   Carefully fry the Oreillettes, 2-3 at a time, for 30-60 seconds per side, until golden brown and puffed. Do not overcrowd the pot, as this will lower the oil temperature.

8. 8

   Remove the fried Oreillettes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

9. 9

   While still warm, generously dust the Oreillettes with powdered sugar using a fine-mesh sieve. Serve immediately for the best taste and texture.