Fouace is a sweet specialty from Aveyron. It is a crown-shaped brioche, flavored with orange blossom. It is mainly served at village festivals, local events and family gatherings. It can be enjoyed for breakfast, as an aperitif or as a dessert. Its name comes from the Latin “panis focacia” and from the lower Latin “foassia”: brioche bread cooked under ashes.

Ingredients

  • 13 tablespoons of sugar
  • 1 glass of milk
  • 250 g de beurre mou
  • 1 pinch of salt
  • 1 kg of flour
  • 7 eggs + 1 egg for gilding
  • Half a glass of orange blossom
  • 1 cube of fresh baker's yeast

The preparation

  1. Dissolve the yeast in the lukewarm milk.
  2. Mix the sugar, soft butter and salt.
  3. In another container or in a kneading robot, put the flour. Pour in the ingredients from the previous container and add the dissolved yeast. Add the beaten eggs and orange blossom. Knead until the dough comes apart easily.
  4. Shape it into a crown on a buttered baking sheet.
  5. Cover the dough with a cloth and place it near a heat source. Let it rise for at least 5 hours.
  6. Preheat your oven for 10 minutes (thermostat 6 or 180°C). Glaze the top of the pastry with egg and place it in the oven to bake for 45 minutes.
  7. Leave to cool and sprinkle with sugar.

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