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Fouace aveyronnaise
Orange blossom brioche crown
Rouergue's orange-blossom brioche crown (fouace de Laguiole)
Every village fête in the Aveyron, the old province of Rouergue, has a baker selling fouace: a big golden brioche ring scented with orange flower water and topped with crunchy sugar, carried home in a paper bag to be torn up at breakfast or after Sunday lunch. Laguiole and Rodez bakeries are famous for it, and families bake one for Easter, weddings and christenings. It is softer and less buttery than a Paris brioche, with a light, cottony crumb. Chef's tip: let the shaped crown rise until it is puffy and a fingertip leaves a dent that springs back slowly; underproved fouace tears in the oven.
- Total time
- 240 min
- Difficulty
- hard
- Serves
- 10
Ingredients
For the dough
- 1 ⅛ lb strong white bread flour
- ¼ oz instant dried yeast
- 2 ⅞ oz caster sugar
- 1 tsp salt
- ½ cup whole milklukewarm
- 4 eggsat room temperature
- 3 tbsp orange flower water
- 1 tbsp orange zestfinely grated
- 4 ½ oz unsalted buttervery soft
To finish
- 1 egg yolkbeaten with 1 tbsp milk
- 2 tbsp pearl sugaror crushed sugar cubes
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Method
0/8 doneStep 1: Mix 1 ⅛ lb strong white bread flour, ¼ oz instant dried yeast, 2 ⅞ oz caster sugar and 1 tsp salt in a large bowl or stand mixer. Add ½ cup whole milk, 4 eggs, 3 tbsp orange flower water and 1 tbsp orange zest and knead for 8 minutes, until the dough is smooth and elastic.
10 minStep 2: Add 4 ½ oz unsalted butter a spoonful at a time, kneading until each piece disappears before adding the next. Knead for 5 more minutes, until the dough is glossy and comes away from the bowl. Common mistake: adding cold butter, which never mixes in and leaves greasy streaks.
10 minStep 3: Cover and leave in a warm place for 1½–2 hours, until doubled.
120 minStep 4: Knock back the dough, shape it into a ball and push your fist through the centre. Stretch it gently into a ring about 25 cm across with a 10 cm hole, and set it on a baking tray lined with paper. Put a small greased ramekin in the middle to keep the hole open.
5 minStep 5: Cover loosely and leave to rise for 45–60 minutes, until puffy.
60 minStep 6: Heat the oven to 350°F (325°F fan). Brush the crown with 1 egg yolk and scatter with 2 tbsp pearl sugar.
Step 7: Bake for 25–30 minutes, until deep golden and hollow-sounding when tapped underneath. Cover with foil if it browns too quickly.
30 minStep 8: Cool on a rack before tearing into it. It keeps for 2 days in a bag and makes excellent toast.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 9 g
- Carbs
- 48 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fouace aveyronnaise take?
- About 240 minutes in total: 210 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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