Fouace albigeoise à la fleur d'oranger

Name: Fouace albigeoise à la fleur d'oranger
Total time: 180 min
Yield: Serves 8
Cuisine: Albigeois
Ingredients: 500 g (18 oz) pastry flour (French T45); 100 g (3½ oz) unsalted butter; 4 whole eggs; 80 g (⅓ cup) granulated sugar; 15 g (½ oz) fresh yeast; 60 ml (¼ cup) lukewarm milk; 4 tbsp orange blossom water; 1 egg yolk for glazing; 1 pinch of fleur de sel

Albi orange blossom fouace

⏱ 180 minServes 8Medium340 kcal

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

01 — Ingredients8 servings

500 g (18 oz)pastry flour (French T45)
100 g (3½ oz)unsalted butter
4whole eggs
80 g (3 oz)superfine sugar
15 gfresh yeast
60 ml (¼ cup)lukewarm milk
4 tbsporange blossom water
1egg yolkfor glazing
1 pinchfleur de sel (flaky sea salt)

500 g (18 oz) pastry flour (French T45)
100 g (3½ oz) unsalted butter
4 whole eggs
80 g (3 oz) superfine sugar
15 g fresh yeast
60 ml (¼ cup) lukewarm milk
4 tbsp orange blossom water
1 egg yolk for glazing
1 pinch fleur de sel (flaky sea salt)

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large bowl (3 L / 3 qt)

1 baking sheet

1 pastry brush

1 oven

03 — Method

Dissolve the fresh yeast in the lukewarm milk, then put the flour, granulated sugar, fleur de sel and orange blossom water in the large bowl.
Add the eggs and the yeast mixture and knead about 10 minutes until supple, then work in the softened unsalted butter.
Keep kneading until smooth and elastic, cover with a clean towel and let rise 1½ hours in a warm place.
Punch down the dough, shape into a ring on the parchment-lined sheet and let rise 45 more min until doubled.
Preheat the oven to 180 °C (350 °F) on convection and brush the fouace with the beaten egg yolk.
Bake 25 min until golden and puffed, then cool slightly on a rack. Eat plain or buttered.