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Recipe · Gascony
Pastis landais à la fleur d'oranger
Gascon orange blossom brioche
⏱ 360 minServes 8Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
500 g (18 oz)pastry flour (French T45)
20 gfresh yeast
150 g (5 oz)sugar
5eggs
150 g (5 oz)melted butter
100 ml (½ cup)lukewarm milk
50 ml (3½ tbsp)rum
50 ml (3½ tbsp)orange blossom water
1 tspsalt
Lemon zest1 yolk for glazing
- 500 g (18 oz) pastry flour (French T45)
- 20 g fresh yeast
- 150 g (5 oz) sugar
- 5 eggs
- 150 g (5 oz) melted butter
- 100 ml (½ cup) lukewarm milk
- 50 ml (3½ tbsp) rum
- 50 ml (3½ tbsp) orange blossom water
- 1 tsp salt
- Lemon zest 1 yolk for glazing
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. 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, melted butter, yeasted milk, rum and orange blossom water.
- Knead for 15 minutes to a very soft dough.
- First rise: 2 hours in a warm place.
- Punch down and shape into a ball in a round fluted pan.
- Second rise: 3 hours (the dough should rise above the pan).
- Brush with egg yolk.
- Bake for 40 minutes at 180°C (350°F) until amber-gold.
- Tradition: eat warm with hot chocolate.
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