Kringel, orange blossom brioche, citrus fruits, chocolate and Nyons olive oil PDO

Huile d'olive de Nyons PDO
Subtle flavour
Kringel, brioche fleur d’oranger, agrumes, chocolat et huile d’olive de Nyons AOP
A PDO
Preparation
20 min
A PDO
Resting time
1h40
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Dessert Brunch and breakfeast Vegetarian

Ingredients

A PDO
For 6 personnes
  • 300g of flour
  • 30g butter, diced
  • 1 teaspoon of sugar
  • 1 pinch of salt
  • 1 egg
  • 12 cl of lukewarm milk
  • 1 sachet of baker’s yeast
  • The zest of 1 orange
  • 1 tablespoon of orange blossom water
  • ½ teaspoon of cardamom
For the filling:
  • 30 g of Nyons olive oil PDO
  • 100 g dark chocolate

Tip

A recipe inspired by Marciatak. Choose a Nyons olive oil PDO (subtle flavour) for its dominant aromas of fresh hazelnut and cut grass, with slightly buttery notes.Or choose another olive oil with a subtle flavour: PDO olive oil from Nice, AOC Languedoc olive oil, or a French olive oil made from the Cailletier or Grossane varieties...

Instructions

  • Mix the yeast into the lukewarm milk with the sugar and leave to rest for 10 minutes.
  • In a food processor, mix the flour and butter until the mixture resembles breadcrumbs.
  • Add the milk, the whole egg, a pinch of salt, the orange zest, the orange blossom water and the cardamom, and leave the machine to knead until the dough is smooth and comes away from the sides (the dough should be non-sticky, supple but firm).
  • Leave to rise in a warm place until it has doubled in volume, covered with a tea towel and away from draughts (allow about 1 hour).
  • Meanwhile, melt the chocolate, then add the Nyons olive oil (PDO) and mix well until the mixture is completely smooth. Leave to cool.
  • Roll out the pastry into a rectangle using a rolling pin.
  • Spread the chocolate and olive oil mixture over the pastry using a pastry brush.
  • Roll out the dough lengthways as if you were making a log (press it together firmly enough so that the roll isn’t loose).
  • Cut the roll in half lengthways. Then plait the two pieces together (tightly) and shape the plait into a neat round shape, with the layers of pastry facing upwards.
  • Leave to rise for 30 minutes, then bake in a preheated oven (180°C) for about 20 minutes.

Tip

A recipe inspired by Marciatak. Choose a Nyons olive oil PDO (subtle flavour) for its dominant aromas of fresh hazelnut and cut grass, with slightly buttery notes.Or choose another olive oil with a subtle flavour: PDO olive oil from Nice, AOC Languedoc olive oil, or a French olive oil made from the Cailletier or Grossane varieties...
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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