Pompe à l'huile - Provençal pastry recipe from Gourmetpedia

Ingredients

• - 1 kg (2.2 lb.) flour
• - 450 g (1 lb.) bread dough
• - 800 g (1 lb. 12 oz.) sugar
• - 150 ml (10 tbsp.) orange flower water
• - 150 ml (10 tbsp.) olive oil