Fouace With Orange Blossom Water: Overnight Sweet French Bread

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

bread, fresh yeast, glass milk, eggs, sugar, salt, orange blossom water, butter, topping, egg, orange blossom water, sugar

Taken from www.food.com/recipe/fouace-with-orange-blossom-water-overnight-sweet-french-bread-414954 (may not work)