Pastis landais (gascon)

Name: Pastis landais (gascon)
Total time: 360 min
Yield: Serves 10
Cuisine: Gascony
Ingredients: 500 g (18 oz) pastry flour (French T45); 15 g (½ oz) fresh yeast; 200 ml (¾ cup) lukewarm milk; 150 g (¾ cup) sugar; 150 g (⅔ cup) melted butter; 4 eggs; 50 ml (3½ tbsp) rum; 50 ml (3½ tbsp) orange blossom water; 1 pinch salt; Zest of 1 lemon; Powdered sugar

Gascon orange blossom and rum brioche

⏱ 360 minServes 10Hard520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients10 servings

500 g (18 oz)pastry flour (French T45)
15 gyeast
200 ml (¾ cup)lukewarm milk
150 g (5 oz)sugar
150 g (5 oz)melted butter
4eggs
50 ml (3½ tbsp)rum
50 ml (3½ tbsp)orange blossom water
1 pinchsalt
1lemon zest
Powdered sugar

500 g (18 oz) pastry flour (French T45)
15 g yeast
200 ml (¾ cup) lukewarm milk
150 g (5 oz) sugar
150 g (5 oz) melted butter
4 eggs
50 ml (3½ tbsp) rum
50 ml (3½ tbsp) orange blossom water
1 pinch salt
1 lemon zest
Powdered sugar

Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Tube pan

Oven

Stand mixer or hand mixer

Kitchen thermometer

Digital kitchen scale

Medium bowl

Parchment paper

03 — Method

Dissolve the yeast in the warm milk.
Mix the flour and salt, make a well, and add the eggs, sugar, melted butter, yeast-milk, rum, orange blossom water and zest.
Knead for a full 15 minutes (the dough is very soft, almost runny).
Let rise for 4 hours at room temperature (it should triple).
Punch down well and pour into a large buttered tube pan.
Let rise 1 hour more, until the dough fills the pan.
Bake for 45 minutes at 170°C (340°F) until well browned but not burnt.
Unmold onto a rack while warm.
Dust generously with powdered sugar.
Eat warm or cold; traditionally made for local festivals in the Landes.