Peillaro

Preparation info

  • Difficulty

    Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 2 Pounds of Flour
  • A Pound of Butter, or Half Butter and Half Lard
  • 12 Eggs
  • ½ Ounce of Yeast
  • A Gill of Brandy
  • A Tablespoonful of Orange Flower Water Milk, or Tepid Water to Form a Dough
  • A Pound of Figs, or Stoned Cherries

Method

Make the same dough as for the Brioche. At the moment of adding the leavened flour and the reserved flour, add the stoned cherries or peeled figs, the latter cut in halves. Then proceed as for Brioche, and at the last kneading add the Orange Flower Water and the Brandy. Bake as you would the Brioche.