Pompe à l'Huile
The centerpiece of the famous 13 Provençal desserts, this signature brioche is infused with orange blossom flavor. Enjoy it alongside sweet wine or Muscat, or pair with jams and candied fruits for a true Provençal delight.
Serves 8:
- 600g flour
- 50g baker's yeast
- 1 lemon
- 80g caster sugar
- 2 eggs
- orange blossom water
- extra virgin olive oil
- fine salt
Instructions:
- Dissolve the yeast in a bowl with 8 cl lukewarm water, stirring until frothy. Grate the lemon zest, sift the flour into a large bowl, and form a well in the center.
- Add the yeast mixture to the well, along with the caster sugar and about 15g fine salt. Begin mixing.
- Incorporate 12 cl olive oil, 2 tablespoons orange blossom water, the lemon zest, and 10 cl water. Knead vigorously for about 10 minutes, scraping from the bowl's edges. Add 1 whole egg and knead another 10 minutes until smooth. Cover with a tea towel and let rise in a warm, draft-free spot for 1 hour, until nearly doubled.
- After rising, chill the dough in the fridge for 1 hour. Preheat oven to 180°C. Divide dough into two equal parts, shape into balls, and flatten to 1 cm thick disks.
- Place on a baking sheet, score lightly with a knife, and brush with the second egg. Let rise again at room temperature for 1 hour.
- Bake for about 30 minutes until golden brown. In the final minutes, sprinkle with coarse sugar. Prepare extras—they keep well wrapped for several days.
