The Nice ganses are prepared during the Carnival festivities a few days before Mardi Gras. Ganses are to Nice cuisine what bugnes are to Lyonnaise cuisine or oreillettes are to Occitan cuisine. They are named for their lace-like shape.
In a bowl, crack the eggs and beat them. On a clean work surface, place the flour in the shape of a crown. In the center of the well, pour in the beaten eggs, melted butter, grated lemon zest, orange blossom water, cognac, milk, and vanilla sugar. Work the dough, then roll it out with a rolling pin and form a ball.
Place the dough in a deep bowl and cover it with a cloth folded in four, then let it rest in a warm place for 30 minutes. Retrieve the dough and knead it again, adding the sugar, salt, and yeast.
Roll it out into a rectangle shape with a rolling pin. Using a fluted pastry cutter, cut long strips that are 1.5 cm wide, then cut each strip into 15 cm lengths. Take one end of the dough in each hand and tie them like a shoelace (without pulling too tight to avoid breaking the dough). Place them on a floured work surface.
In a deep fryer or skillet, fill with frying oil and heat over high heat. Test the temperature by throwing a piece of dough inside. If it bubbles, it's hot enough. Dip the dough pieces one by one and let them fry for about 2 minutes on each side (turn them using a slotted spoon or a frying spider). Repeat the process until all the dough is cooked.
Finally, take them out one by one and place them on a dish lined with paper towels.
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