Warm up the milk and mix it in small stainless steel bowl with a tbsp of the sugar and the yeast. Whisk and let it rise covered.
In a medium stainless steel bowl, which the egg, the rest of the sugar and vanilla.
In the bowl of a stand mixer with the paddle attachment, place the flour and start mixing, add the yeast mixture until it forms a shaggy dough.
Add the egg and mix again, then the orange blossom and melted butter.
Work the dough until elastic and smooth. About 6-7 minutes.
Place the dough in a large stainless bowl oiled and cover with a wet towel.
Let it proof in a warm place until it double in size.
Bring a medium size pot of oil to about 350F (180C).
Roll the dough to about 5mm thin. Cut up some diamond shape pieces.
Plunge the tourtisseaux, a few pieces at the time.
When puffin and golden brown, flip them and cook the other side.
Take them out of the oil and onto a tray or bow lined up with absorbing paper.
Cover them with icing sugar and serve when still warm.
Bon appétit :)