Recipe

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• 20 g fresh yeast
• 1 glass milk (150ml)
• 500 g strong bread flour
• 3 eggs
• 3 tbsp sugar
• 1 pinch salt
• 1 tbsp orange blossom water
• 150 g butter
• 1 egg white
• 1 tbsp orange blossom water
• 2 tbsp sugar

• 1 The night before.
• 2 Dissolve the yeast in the lukewarm milk.
• 3 Arrange the flour in a bowl. In the centre place the whole eggs, sugar, salt, orange flower water and yeast-milk mixture. Gradually incorporate the flour with your hand, adding the softened butter little by little. When the dough is smooth, continue to knead for about 30 minutes - until bubbles form on the surface. This long kneading is essential for successful fouace. Let the dough rise overnight.
• 4 Baking.
• 5 The next day, form the dough into the desired shape: a wreath or oval; Place on a buttered baking sheet. Bake in a low oven, 125C/250F/Gas 1/2 for 1 hour.
• 6 Remove from the oven; brush the fouace with the topping mixture of beaten egg white and orange flower water. prinkle immediately with sugar so that it sticks to the crust.
• 7 Serve hot or cold with butter, jam, cheese or meats/terrines.