The oil pump
The centerpiece of the famous thirteen Provençal desserts, this large brioche flavored with orange blossom can be enjoyed with a sweet wine or a Muscat. It is delicious with jams or candied fruits.
For 8 people:
- 600g flour,
- 50g of baker's yeast,
- 1 lemon,
- 80g caster sugar,
- 2 eggs,
- orange blossom water,
- extra virgin olive oil,
- fine salt.
Progress:
- Pour the yeast into a bowl, add 8 cl of lukewarm water, stir vigorously until the mixture becomes frothy. Grate the lemon zest, sift the flour and pour it into a large bowl, making a fountain in the middle.
- Add the dissolved yeast to the fountain, as well as the powdered sugar and about 15g of fine salt, start mixing.
- Add 12 cl of olive oil, then 2 tablespoons of orange blossom water, the lemon zest and 10 cl of water. Knead this dough vigorously, taking it off the edges of the terrine, for about ten minutes. Finally add 1 whole egg and continue to work the dough for 10 minutes until it is perfectly smooth. Cover the terrine with a tea towel and put it in a warm place, away from drafts. Let the dough rise for 1 hour. It should almost double in size.
- Put the dough in the fridge for 1 hour once it has risen. Preheat the oven to 180°C. Pour the dough onto the work surface. Divide it into two equal portions. Shape each of these portions into a ball and flatten them about 1 cm thick.
- Place the disks of dough on the baking sheet, score them with the tip of a knife and brush them with the second egg. Let the dough rise again for 1 hour at room temperature.
- Put the pumps in the oven and bake for about 30 minutes, until golden brown. During the last minutes of baking, you can sprinkle the top of the buns with large grains of sugar. Do not hesitate to prepare more because, well wrapped, they will keep for several days.
