The Provencal christmas bread or pompe de noel is a sweet fougasse made yeast dough flavored with orange peel and orange blossom.Traditional Provencal and southern dessert, it is made especially for the big supper (Christmas Eve meal), as a one of the thirteen Christmas desserts.
Preparation time: 15 min
Cooking time: 15 min
Total time: 6 h 30 min
Serves: 6 people
400 g flour
100g caster sugar
1 large egg + 1 egg yolk
75 ml extra virgin olive oil
30 g baker's yeast
2/3 glass of lukewarm water
15 ml of orange blossom water
1 grated orange zest
1 pinch of salt
Preparation:
Dissolve the yeast in a little lukewarm water with 65 g of flour and a pinch of sugar.
Leave to rest in a warm place (22 to 25 ° C) for 2 hours.
In a large bowl, pour the remaining flour, olive oil, sugar, egg, a pinch of salt, orange blossom water, orange zest and a 1/3 of a glass of 'water.
Mix well, then incorporate the starter dough evenly.
Form a ball with the dough, cover with a clean cloth and let rise for about 3 hours in a warm place.
Take the dough again. Knead it a little bit to remove the air.
Roll out the dough and form two discs about 2 cm thick on an oiled baking sheet. Make notches in spokes 2 cm from the center of the disc and leave to stand for 1 hour.
Brush with beaten egg yolk.
Preheat the oven to 150 ° C.
Add a bowl of water to moisten the air in the oven and bake for 10 to 15 minutes.
Watch the end of cooking.
Enjoy warm or cold!
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