Les Oreillettes, one of the 13 Provençal Christmas desserts!
If you too want to start making Atria, that's what they are called in Provence, we offer you the recipe of Gui Gedda the Pope of Provençal cuisine!
For 30 to 40 Atria:
250 gr of T55 flour
1 tsp of yeast
2 large egg yolks
40 gr of caster sugar
1 lemon
1/2 orange
1 tbsp of rum
1 tbsp of orange blossom
50 gr of soft butter
Icing sugar to sprinkle the auricles
Grate the lemon and orange zest using a fine grater.
Squeeze half an orange to obtain 40 ml of juice.
Mix the flour and baking powder. Make a well.
Add the soft butter, egg yolks, sugar, citrus zest and orange juice, orange blossom water and rum. Mix, incorporating the flour little by little, until you obtain a homogeneous ball of dough. Film it and store it in the refrigerator for at least 1 hour.
On a lightly floured work surface, roll out the dough as thinly as possible. Cut out rectangles using a wheel or a knife. Make a slit in the center.
It is more practical to spread the dough in several batches, 2 or 3. Remember to film the piece of dough on hold so that it does not dry.
Heat some oil in a sauté pan or deep fryer. Immerse the atria and cook for about 1 minute on each side. More or less depending on their size and thickness.
Place on absorbent paper to remove as much fat as possible. Sprinkle with icing sugar
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