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–+ servings
Round golden bread with dried fruit pieces known as a type of French brioche bread

Brioche Bread Fouace

Judith Coates
Fouace is a brioche style French bread with orange blossom water and is a very old traditional bread that fills the house with a wonderful aroma as it bakes.
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Prep Time 40 minutes
Cook Time 25 minutes
Rising Time 2 hours
Course appetizer/side dish, Bread Recipes, French Breakfast
Cuisine French
Servings 20 slices

Ingredients

  • 3¾ cup strong bread flour
  • ¼ teaspoon salt
  • .7 oz fast-acting yeast 2 tablespoon + .5 teaspoon or instant yeast
  • 2 oz sugar
  • 1¼ cup juice of 1 orange plus hot water to make the measurement
  • grated zest of orange
  • 1 tablespoon orange flower water
  • ⅔ cup olive oil
  • 2 medium eggs
  • 1.8 oz candied fruits ¼ cup - chopped finely

Instructions
 

  • Sift flour and salt into a bowl and stir in the yeast, sugar and orange zest.
  • Squeeze orange juice, then add 1 tablespoon orange flower water and hot water to bring the volume up to 1¼ cups/300 ml.
  • Mix in eggs and oil.
  • Add liquid to flour mixture and mix to a soft dough.
  • Turn out onto a floured surface.
  • Knead dough for 10 minutes until elastic (by folding the dough over itself toward you, then gently pushing away, then quarter-turn, and continue folding, pushing, and turning.
  • Place in a lightly oiled bowl.
  • Cover with cling film and leave to rise in a warm place for up to 1½ hours or until doubled in size.
  • Turn out on a lightly floured surface and knead dough for a few minutes until smooth.
  • Gently knead in candied fruits.
  • Cut in half and roll out one half into an 8 in/20cm circle.
  • Place the round dough onto a greased baking sheet and make a number of cuts with a sharp knife, radiating from the ce.nter
  • Pull the dough gently to open the cuts and then cover with cling film. Repeat with the remaining dough to make the second loaf.
  • Leave in a warm place to rise for about 30 minutes. Heat the oven to 400°F/200°C/Gas 6 - Moderately Hot.
  • Bake for 20-30 minutes until risen and golden.
  • Either cool on a wire rack, or eat hot! (No need to wrap leftovers this way!)

Notes

Be Creative!
You can shape this bread before the final rise into any shape you wish, for example:
  •  cut dough into equal size pieces and place in a pan that fits all of them snuggly to make small fruit brioche rolls or you can even fill muffin tins with the dough and reduce the baking time to 15-20 minutes to make brioche buns.
  • After mixing in the fruit and cutting dough in half, shape the dough into long rolls long enough to fit into a small bread loaf pan, flatten out the dough to make a rectangular shape, then fold the dough by thirds length ways, one side folded over the middle, then the other side on top. Place into bread pan and bake 20-30 minutes.

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Nutrition

Calories: 125kcalCarbohydrates: 24gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 16mgSodium: 107mgPotassium: 89mgFiber: 1gSugar: 5gVitamin A: 73IUVitamin C: 8mgCalcium: 15mgIron: 0.4mg
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