Orange Blossom Fougasse Bread

Cook Time 1 hour plus overnight resting

Servings 6

Ingredients

1 x 7g sachet dry yeast

50ml lukewarm milk

2 eggs

100ml thickened cream

Zest of 1 orange and juice of half

2 tbsp orange blossom water 

½ tsp Cointreau (optional)

100g butter, softened plus an extra 10g melted

75g caster sugar plus extra for sprinkling 

250g bread, pizza & tortilla wholemeal plain flour, plus extra for dusting

Method

Mix the yeast and milk together. Let stand in a warm spot of the kitchen for 30 minutes or until it begins to activate and foams up.

In the bowl of mixer, roughly whisk together the eggs and cream and then add in the zest and juice of an orange, 1 tablespoon of the orange blossom water and Cointreau.

Add the yeast mixture, 100g of softened butter, sugar and flour. Change the whisk attachment with a dough hook and knead until a smooth elastic dough forms.

Place the dough in an oiled bowl and cover with a clean tea towel until it doubles in size.

Preheat the oven to 190°C and line a tray with baking paper.

Flour the board with extra flour and place the dough on top. Roll the dough into a rough oval shape and with a sharp knife score to form a leaf-like pattern in the dough.

Mix the remaining orange blossom water and butter which has been melted. Brush over the dough and then sprinkle over a bit of extra sugar. 

Bake in the oven for 20-25 minutes until golden.