Advertisement
Fougasse
Preparation info
- Makes
6 × 200 g
rolls - Difficulty
Medium
- Ready in
50 min
Appears in
Published 2000
Traditionally eaten in Provence on Christmas Eve as one of thirteen desserts symbolizing Christ and his disciples, each region in France now has its own version of this oldest of French breads.
Ingredients
15 g ½ oz 2 teaspoons 680
Method
- Prepare the yeast with 90 ml (3fl oz) water following the method in the Chef’s techniques.
- Sponge the dough by sieving the flour into a large mixing bowl, adding the salt and sugar and following the method in the Chef’s techniques. In a small bowl, mix together the eggs, orange rind and jui
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe