Oreillettes de Montpellier - eggs

Method

• In a small bowl whisk together the eggs, milk, rum, and salt.
• Set aside.
• Put the flour into the bowl of an electric mixer.
• Add the melted butter and mix on a low speed for 2 minutes.
• Add the sugar, orange zest, and the egg mixture and continue beating on a low speed until well combined, about 2 minutes.
• Transfer the contents of the bowl to a lightly floured surface and knead by hand for 3 minutes.
• Form the dough into a ball, roll lightly in flour, and place in bowl.
• Cover the bowl with a kitchen towel and let the dough rest for two hours.
• When the dough is rested, flour a large flat surface.
• Using a rolling pin, roll the dough paper- thin, as close to 1/32" thick as possible.
• If the dough becomes too elastic to roll, turn it over, and let itrest for a few minutes before proceeding.
• You may have to repeat the turning process but the dough MUST be thin.
• If it is too thick the oreillettes will turn into heavy puffs rather than the light-as-air crisps they are meant to be.
• (If your counter is not large enough, divide the dough in half and roll in 2 batches.)
• Using a pizza cutter or sharp knife, cut the dough into 3" x 4" rectangles.
• Let the rectangles rest a few minutes while you heat the oil.
• Pour the oil into a large saucepan (the oil should not come more than halfway up the sides of the pan as it can bubble up dramatically during frying).
• Put a candy thermometer in the pan and heat the oil over a medium heat until it reaches 370F.
• When the oil is 370F, add 2 or 3 oreillettes to the pan.
• Adjust the heat during frying to keep the oil temperature constant.
• Fry each oreillette until the underside is golden, about 30 seconds to 1 minute, then flip with a tongs and fry the other side.
• As they are done, transfer the oreillettes to absorbent paper.
• Sift confectioners' sugar abundantly over the oreillettes while they are still warm.
• Repeat the process with the remaining uncooked oreillettes.
• After one or two batches, as you become more proficient, you will be able to fry 5 or 6 oreillettes at a time.
• The oreillettes are best eaten right away, but once sugared and cold, they can be stored for 2 to 3 days in an airtight container.