Prepare the dough:

• Mix the flour, sugar, salt and baking powder in a bowl.
• Add the soft butter cut into small pieces and sand the dough with your fingertips.
• Stir in the eggs, orange blossom water and rosemary.
• Knead until you have a smooth dough. Form into a ball, cover with a tea towel and leave to rest in the fridge for 1 hour.

Shape the bugnes:

• Roll out the dough on a floured surface (about 3 mm thick).
• Cut out rhombuses with a notched roulette wheel.
• Make a small incision in the centre of each bugne and pass one end inside to form a twist.

Cooking :

• Heat the oil to 170°C in a deep fryer or large saucepan.
• Dip the bugnes in small batches and leave to brown for 2-3 mins on each side.
• Drain on kitchen paper.

Finishing touches:

• Sprinkle generously with icing sugar.