Oreillettes Croustillantes

It is some time after the galette des rois craze, which lasts from the beginning of February to mid-March, that bakeries in Lyon (and not only Lyon, although it is very famous for this) sell something very special for this time of year – bugnes and oreillettes. Often, the latter are also referred to as bugnes, simply adding the term croustillantes. These are two iconic and different pastries: bugnes are made from yeasted dough, while oreillettes are made from a dough prepared with baking powder. One is soft and airy, the other crunchy and crispy. This recipe is for the latter. Sprinkled with vanilla sugar, they taste absolutely divine.

250 g all-purpose flour
40 g golden caster sugar
pinch of sea salt
100 g butter, room temperature
2 eggs
40 ml rum

for dusting:
30 g powdered sugar
vanilla powder


In a bowl, combine the flour, sugar, and salt, and mix. Add the butter, eggs, and rum. Mix until you have a dough that is quite firm. Place the dough in a bowl, cover, and leave it to rest for 2 hours.

Roll the dough out thinly (2-3 mm) on a lightly floured surface. Using a pastry wheel or a knife, cut the dough into diamonds measuring 8-10 cm on each side.

Heat the oil to 170°C in a deep fryer, ensuring the thermometer is inside.

Fry the dough pieces in small batches in the deep fryer. As soon as the oreillettes rise to the surface (after a few seconds), turn them around and fry for a few more seconds. Remove them and place them on paper towels. Continue frying all the dough pieces.

Once fried, mix the powdered sugar with the vanilla and sprinkle it over the oreillettes before serving.