La Fouace Nantaise – A Traditional Rum-Infused Brioche

Ingredients:

• 2 teaspoons (15 g) active dry yeast
• 1 additional egg for egg wash, lightly beaten
• 4 eggs, lightly beaten
• 1 tablespoon fleur d'oranger (orange flower water)
• 1 pound (500 g) flour, divided, plus more for kneading
• 1/2 cup (115 ml) milk, warmed to body temperature
• 1 ounce small juice or wine glass of rum, about 3 (90 ml)
• 2 pinches of salt
• 1/4 cup of sugar (you may use less than this)
• 7 tablespoons (100 g) unsalted butter, softened to room temperature

Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre

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