Even if Easter is finished, we really wanted to give you
this recipe because it is a typical pastry from Provence.
Actually, the word Brassadeau (which has the word « arm »
in french in its name) comes from Middle Ages : engaged people had to put
this orange blossom pastry around their wrists to show they were together.
Today it is just a traditional Easter pastry but it is
delicious, you need to taste it ! As always in our recipes, you will find
a great Provençal wine to match it.
Ingredients
-
600 g of bread flour
-
3 soup spoons of orange-flower water
-
4 eggs
-
50 mL of warm milk
-
80 mL of warm water
-
140 g of sugar
-
50 g of soft butter (in cubes)
-
2 teaspoons of dried yeast
Recipe
1 Put every ingredients, except butter, in the bread maker.
Start with liquid ingredients
2 Start the program « only dough »
3 When the dough roll is made, add butter
4 Put wax paper on two pastry plates
5 At the end of the program, degas the dough and make 8 to
10 balls
6 Make a hole in the ball center and enlarge it in order to
create the ring shape
7 Preheat your oven at 200 °C (400 °F)
8 Boil some water in a saucepan and put the rings in it for
about one minute
9 Mop the rings up and put them on the plate
10 Put some pearl sugar on the rings
11 Put the rings in the oven for 15 to 20 minutes
A wine to be served with
We recommend to choose a straight white wine, it will be perfect
with this pastry. Indeed if you choose a sweet wine there will be too much
sugar in this recipe. We selected the Château du Galoupet Côtes de Provence
which is wonderful !
If you try this recipe, feel free to leave us a comment
below and to give us your feelings about it ! We are eager to read you !
