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Recipe · Auvergne
Fouace de Laguiole à la fleur d'oranger
Laguiole orange blossom brioche ring
⏱ 240 minServes 10Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients10 servings
500 g (18 oz)pastry flour (French T45)
20 gfresh yeast
100 ml (½ cup)lukewarm milk
150 g (5 oz)sugar
200 g (7 oz)softened butter
5eggs
50 ml (3½ tbsp)orange blossom water
Orange zest
1 tspsalt
1egg yolk
- 500 g (18 oz) pastry flour (French T45)
- 20 g fresh yeast
- 100 ml (½ cup) lukewarm milk
- 150 g (5 oz) sugar
- 200 g (7 oz) softened butter
- 5 eggs
- 50 ml (3½ tbsp) orange blossom water
- Orange zest
- 1 tsp salt
- 1 egg yolk
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Dissolve the yeast in the warm milk.
- Mix the flour, sugar, salt and zest.
- Add the eggs, yeasted milk and orange blossom water.
- Knead for 10 minutes to a supple dough.
- Work in the butter in pieces and knead 10 minutes more.
- Let rise for 2 hours in a warm place.
- Shape into a ring on a lined baking sheet.
- Let rise 1 hour more.
- Brush with egg yolk.
- Bake for 30 minutes at 180°C (350°F) until amber-gold.
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