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Fougasse d'Aigues-Mortes
By Edda Onorato · undejeunerdesoleil.com
8 personnes
8 hrs 30 min (mostly chilling overnight)
A brioche-like sweet bread studded with butter and sugar, flavored with orange blossom water and baked until golden.
| prepPreheat oven to 190°C / 375°F (static or fan with steam) | ||||||
| 500 g / 500 g farine (forte pour pain et brioche) | Mix flour, sugar & yeast; add eggs, salt, orange blossom water & cream; knead 5–10 min | Gradually incorporate butter in 4–5 additions, 5–10 min total | Shape into ball, cover & chill overnight (or rise 2 hrs at room temperature) | Divide dough, press into buttered 18–20 cm cake tins, dimple with fingers | Bake 190°C / 375°F, 15 min; add more butter & sugar, bake 5+ min until golden | Remove & drizzle with orange blossom water; serve warm or at room temperature |
| 80 g sucre (pour la pâte) | ||||||
| 6 g levure sèche de boulanger (ou 18 g de fraîches) | ||||||
| 3 oeufs entiers | ||||||
| 8 g sel | ||||||
| 3 c.às eau de fleur d'oranger (pour la pâte) | ||||||
| 120 ml / 120 ml crème fleurette ou fraîche entière | ||||||
| 90 g beurre mou (pour la pâte) | ||||||
| eau ou lait (si nécessaire) | ||||||
| beurre pour les moules (environ 10 g) | ||||||
| 50 g beurre (pour garnir) | Add butter pieces to dimples, sprinkle sugar & orange blossom water | |||||
| 40 g sucre (pour garnir) | ||||||
| 7 c.às eau de fleur d'oranger (pour garnir) | ||||||
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