Pompe à l'Huile

Sweet olive oil brioche - One of the 13 desserts of Christmas

For 2 cakes – one for Christmas Eve and the other for breakfast on Christmas morning!!!!

500 g flour

30g yeast

100g sugar

½ tsp salt

3 tbsp orange flower water (use more or less depending on your tastes)

125ml olive oil 

1 lemon zest

1 orange zest

Preparation: (keep in mind the 6-hour rising time)

Prepare the leaven and dough:

Dilute the yeast in warm water with ½ tsp sugar and let stand 15 minutes.

Put the flour and sugar in another bowl. Add oil, orange flower water, the zests and mix together.  Add the yeast. Knead well. 

Roll the dough into a ball, put it into a bowl covered by a dish cloth and let it rise for 6 hours in a warm place. 

Preheat the oven at 180°C, 550°F.

Divide the pastry into two parts and roll each out into two discs 1 cm thick.

Using a knife, make incisions in the surface of the pastry disk. Brush with egg yolk. 

Bake for 15 minutes or until golden and the size has increased.


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