Éliza Prévost’s Sweet Fougasse with Orange Blossom Water and Whipped Cheese (Aigues-Mortes-style)

Instructions

1. 1

   In a bowl, whisk together the eggs, 15% cream, orange blossom water, oil, salt and lemon zest.

2. 2

   In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar and yeast. Add the egg mixture and mix until the dough starts to form. Knead for 5 minutes. Add the butter. The dough will be soft. Place the dough in a clean, generously oiled bowl. Cover with plastic wrap and let rise in the refrigerator for 8 hours or overnight.

3. 3

   Remove the bowl of dough from the refrigerator and let sit out at room temperature for 1 hour 30 minutes.

4. 4

   Line an 18 x 13-inch (46 x 33 cm) baking sheet with parchment paper. Spread the dough out to cover the entire surface of the baking sheet. Cover and let rise for 1 hour 30 minutes to 2 hours or until the dough has doubled in volume.

5. 5

   With the rack in the middle position, preheat the oven to 350°F (180°C).