Olive oil King’s Brioche
Ingredients
- 300 g of flour
- 50 g of softened butter
- 50 g Nyons olive oil PDO
- 2 large eggs (or 3 small ones + 1 for glazing)
- 50 g caster sugar
- 1 sachet baker’s yeast (10 g)
- 1 a pinch of salt
- 2 c. à soupe orange blossom
- 100 g candied fruit (or more, depending on your taste – we like candied lemon and orange in this recipe)
- Zest of a lemon or an orange
- Granulated sugar
- 1 broad bean
Astuce
Instructions
In a small bowl, mix the yeast with the lukewarm (not hot) orange blossom water. Leave to rest for 15 minutes.
Place the flour in a large mixing bowl, make a well in the centre and add the yeast mixture. Next, add the whole eggs, sugar, salt, zest, Nyons olive oil PDO, softened butter cut into small pieces and half the candied fruit.
Mix well, then knead (by hand or in a food processor) for 8 to 10 minutes until you have a supple, slightly sticky dough. It must not be dry.
Cover the mixing bowl with a tea towel and leave to rise at room temperature for 4 hours (or in a switched-off oven with the light on).
Press down on the dough to release any air. Shape it into a ring (or place it in a savarin mould). Insert the charm.
Cover again and leave to rise for 2 hours.
Preheat the oven to 180°C. Brush the pastry with a beaten egg. Sprinkle with pearl sugar. Bake for 25 to 30 minutes (keep a close eye on it whilst baking, as the pastry browns a little more quickly with the oil).
Garnish with the remaining candied fruit and sprinkle with granulated sugar.
Astuce
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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