La Fouace Nantaise – A Traditional Rum-Infused Brioche

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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