French cuisine · Breakfast & Eggs

Fouace Aveyronnaise

Light yeasted ring cake from the Aveyron, flavored with orange blossom water and lemon zest and sprinkled with pearl sugar.

Ingredients · for 8 servings

• 500 g flour
• 1 cube fresh yeast (42 g)
• 100 g sugar
• 150 ml lukewarm milk
• 3 eggs
• 120 g soft butter
• 3 tbsp orange blossom water
• 1 lemon
• 1 tsp salt
• 1 egg for brushing
• 50 g pearl sugar

Instructions

1. Dissolve the yeast in the lukewarm milk with 1 tsp of the sugar and let stand for 10 min. until a distinct foam cap forms.
2. Mix the flour, remaining sugar and salt, add the yeast milk, the three eggs, the orange blossom water and the lemon zest, and knead for 10 min. into a smooth dough.
3. Gradually knead in the soft butter in pieces and work for another 8 min. until the dough comes away completely smooth from the sides of the bowl.
4. Let rise covered in a warm place for 1 hr. until doubled in size, then knock back briefly and roll into a thick rope of about 70 cm.
5. Close the rope into a ring on a baking sheet, press the ends firmly together and let rise covered for another 40 min. until visibly puffed up again.
6. Brush with the beaten egg, sprinkle with pearl sugar and bake at 180°C (350°F) top/bottom heat for 30–35 min. until golden brown; let cool on a wire rack and serve in thick slices.