Christmas Olive Oil Brioche from Provence (Pompe à l'Huile)
Indulge in the heritage of Provençal flavors this holiday season with this delightful Traditional Christmas Olive Oil Brioche! Discover the secret recipe that will elevate your festive gatherings to a whole new level of deliciousness!
Equipment
Ingredients
- 1 Tbsp (10 g) active dry yeast
- 6.35 oz (180 g) water (Lukewarm)
- 7.05 oz (200 g) all-purpose flour
- 10.58 oz (300 g) all-purpose flour
- 1.76 oz (50 g) Orange Blossom Water
- 5.29 oz (150 g) olive oil (Used French EVOO)
- 0.18 oz (5.1 g) sea salt
- 3.53 oz (100 g) sugar
Instructions
FIRST RISE
- In a microwave safe bowl, add the water. Heat for 15 seconds at a time until it is lukewarm (45 seconds for me). Mix in the active dry yeast until combined. Set aside.1 Tbsp active dry yeast, 6.35 oz water
- In your Mixing Bowl, add the all-purpose flour. Make a well and add the yeast preparation. Mix until you can form the dough into a sticky ball. Cover with a plastic wrap and let it rise for 1 1/2 hour at room temperature or 1 hour in a turned off preheated oven (100F/37C).7.05 oz all-purpose flour
SECOND RISE
- In the bowl of your stand mixer, with the hook attachment on, add the remaining of the all-purpose flour. Make a well and add the above preparation together with the orange blossom water. Knead for 2 minutes on the lowest speed.10.58 oz all-purpose flour, 1.76 oz Orange Blossom Water
- Change the hook to the paddle attachment. Add the olive oil a drizzle at a time, then the salt. Continue mixing the dough by adding the sugar gradually. Change the speed to the second lowest and mix for 4 minutes. Then, change back to the hook attachment and increase the speed to medium low. Knead for an additional 4 minutes. Turn it into a ball using your scrapper and cover with a plastic wrap. Let it rise for 2 1/2 hours at room temperature or 2 hours in a turned off preheated oven (100F/37C). NOTE: This dough has a slow rise, it will double in see.5.29 oz olive oil, 0.18 oz sea salt, 3.53 oz sugar
ASSEMBLY
- Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.
- Divide the dough into 4 equal segments. I always prefer to weight my dough (OZ: 33.694=8.42oz | GRAMS: 9554=238g)Roll each one into a ball and let it rest for 10 minutes.
- When ready, roll each dough into a disk of 0.75 inch | 2 cm width. Then, using a sharp knife slit the dough into a cross.
THIRD RISE
- Let the dough rise for 45 minutes at room temperature or 30 minutes in a turned off preheated oven (100F/37C).
BAKE!
- Preheat oven to 400F/200C. Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your bread from 13 minutes). It is ready when golden brown and does not feel hallow to the touch.
- Once your Christmas Olive Oil Brioche from Provence (Pompe à l'Huile) is out of the oven, brush it right away with some olive oil. NOTE: This will allow to seal the aromas from the bread. Let it cool down completely in your mold. When ready, slide it onto a serving plate to share and enjoy. REMEMBER: Tradition calls to break the bread and not use a knife NOTE: Also, unlike other breads the "Pompe à l'Huile" is best enjoyed when a day or two old to dip in your morning coffee. Bon Appétit & Happy Holidays!
Video
Special Notes
Nutrition
Nutrition Facts
Christmas Olive Oil Brioche from Provence (Pompe à l'Huile)
Amount Per Serving
Calories 443
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Sodium 250mg11%
Potassium 72mg2%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 13g14%
Protein 7g14%
Vitamin C 0.001mg0%
Calcium 11mg1%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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