He sweet oil bread or " pompe à huile " It is a traditional bread from Provence, in the south-east of France. Its texture is not as spongy as that of brioche, but Its flavour is unique and very aromatic . Although in its region of origin it is usually prepared during the Christmas season, I assure you that it is worth breaking that habit and having it for breakfast or a snack at any time of the year.
One of my favorite moments of the weekend is Sunday snack time. With the return to school and extracurricular activities, it's difficult to get everyone together during the week. And since Saturday is shopping day, the last day before returning to the weekly routine is perfect for sitting down at the table and finishing off a snack. sweet oil bread , accompanied by a piece of chocolate or a comforting drink.
The tradition of the sweet oil bread recipe
The " pompà huile " is usually shaped like a giant, circular doughnut with a hole in the centre, and is usually decorated before baking with pearl sugar or sliced almonds. This gives it a crunchy texture on top as well as making it prettier. But since we are not in Provence nor is it Christmas, we will make a round sweet bread without more, using the De Buyer high round stainless steel hoop .
The tradition of Provençal cuisine says that This sweet oil bread is not cut, it is shared . The best way to make it is to take it to the center of the table and take a bite directly, without cutting or sharing it. And served with a cup of tea, a good coffee with milk or a hot chocolate in which to dip each bite, between chats and laughs, the Sunday snack becomes a special moment with the family, which brings a smile to my face from Monday to Friday.
So you can share it in pinches, here you have the sweet oil bread recipe .
Ingredients
For the preferment
- 200 g of Wheat Flour
- 25 g fresh baker's yeast
- 150 g warm water (25 °C)
For the sweet oil bread dough
- Preferment (all previous preferment)
- 300 g of wheat flour
- 75 g unrefined brown sugar
- 10 g of salt
- 150 g olive oil
- 50 g of orange blossom water
- Grated or candied strips of orange and lemon peel
Preparation
From the preferment
- Dissolve the yeast in the warm water.
- Add the flour and mix until you get a ball.
- Cover and let rest for ¾ hour in a warm place.
From the mass
- Add the flour, olive oil, orange blossom water, salt and brown sugar to the pre-ferment.
- Knead gently for 5 minutes.
- Finish by adding the orange and lemon zest.
- Cover and let rise for 3 hours in a warm place.
- While the dough is resting, cut a strip of baking paper to line the inside of the De Buyer high round stainless steel hoop .
- After the time has elapsed, form a ball with the dough and flatten it slightly.
- Place the ring on a baking tray covered with a plain baking mat or with baking paper and place the dough ball in the centre of the ring. Leave to rest for 1 hour in a warm place.
- Bake in a preheated oven at 220°C for 20 minutes.
- After removing from the oven, brush with a little olive oil and let cool on a rack.
Grades
- If you prefer, you can replace the zest or strips of candied orange and lemon peel with chocolate chips.
- Before baking, you can sprinkle a little pearl sugar on top or sprinkle some flaked almonds, in the traditional Provençal style. This will give the outer layer a very appetizing crunchy texture.
Comments
Claudia&Julia said:
Hola Daniel,
Lo sentimos, pero no tenemos en el blog esta recepta adaptada con harinas sin gluten.
Saludos
Claudia&Julia
Daniel said:
¿ Disponen de una versión “sin gluten” de esta misma receta ?
Claudia&Julia said:
Hola Mary,
En la receta usamos harina de trigo común, de todo uso. No necesitas usar harina con una mayor fuerza que la que tiene esta harina.
¡Un saludo!
Mary said:
Hola. ¿Qué grado de fuerza de harina usas? Gracias.
Claudia&Julia said:
Hola Annie,
Puedes usar el molde en el que hagas el bizcocho o también hacerlo en una cacerola que sea apta para el horno.
¡Un saludo!
Annie said:
Hola Familia,
Que otra opción existe si no tienes el aro redondo?
Gracias!!!!