Sucre
Butter
Preparation of sweetened Fougasse in the Orange Flower
Preparation of the dough: First of all, in the bowl of the hook-equipped robot, you will mix the flour, the salt and the yeast. Make sure these ingredients do not touch before adding the egg yolks. Then actuate the robot and slowly pour the warm milk. Then add the orange blossom, the butter softened, cut into pieces. Finally, add the sugar and let the robot knead until the dough forms a ball that peels off the walls of the bowl. The paste must be soft, smooth, elastic and non-sticky.
Washed of the dough: Once the dough is ready, cover the bowl with a cloth and leave to stand for about 1 hour. During this period, the dough will rise, i.e. it will swell thanks to the action of the yeast. This step makes it possible to obtain an aerated and mellow texture for the fougasse.
Shaping and baking: After the first lift, you will fold down the dough to expel the excess air. Then you go and spread it in a buttery circle placed on a hotplate covered with baking paper. Cover with a cloth again and let the dough rise a second time until it doubles in volume. Once the dough is well removed, press it with your finger to form blisters. Sprinkle generously with sugar over the entire surface of the fougasse, then place hazelnuts of butter on top. Then place the preheated fougasse at 220oC for about 15 minutes until it is slightly golden.
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