Gbanplè, Bugnes, oreillettes, merveilles, ganses
200 g All purpose flour
40 g Butter
2 eggs
50 g Sugar powder
30 cl Oil
1 teaspoon nutmeg
Icing sugar
Make a fountain with flour and yeast. Pour in the center the powdered sugar, the eggs, the nutmeg and the melted butter. Knead by hand to obtain a homogeneous paste.
Form a ball with the dough and Spread each slice finely on a floured work surface and cut.
Heat the oil in a large pan and put the pieces of batter. Drain the ear cups on paper towels, place them on a dish, sprinkle with icing sugar and serve.
