These traditional ring-shaped little breads are flavored with grated lemon zest and orange flower water. They can be sprinkled with sugar and candied citron. 

Like the gaufres, they are a survivor from the medieval period.

1. Wash, dry and crush the anise. Grate the lemon zest. 
2. Arrange 1 kg (2 1/4 lb.) flour and the yeast in a well in a large bowl. In the center, place 4 whole eggs + 6 yolks (reserve the whites), a pinch of salt, the orange flower water and sugar. Mix well. 
3. Add the lemon zest and anise; work the dough, adding in half the glass of water, then gradually add another kilogram of flour and as much water as needed to form a firm dough. Set the dough aside to rise for several hours. 
4. Take small pieces of dough and roll them into a strip; pinch the two ends together to form a ring; prick them with a knife point and poach in boiling water, removing them once they rise to the surface. 
5. Drain on a towel near the oven. 
6. Arrange them on a buttered baking sheet, brush with egg white. Bake in a hot oven (200° C/400° F) for 15-20 minutes.