Fougasse Monégasque
The sweet fougasse of the principality: a brioche-like leaf perfumed with orange-flower and anise, studded with sugared almonds and aniseeds — Monaco's Christmas and celebration loaf.
What it is
The sweet fougasse of the principality: a brioche-like leaf perfumed with orange-flower and anise, studded with sugared almonds and aniseeds — Monaco's Christmas and celebration loaf. Ingredients: flour, yeast, eggs, butter, sugar, orange-flower water, anise seeds, lemon and orange zest; topping: flaked and sugared almonds, red and white aniseeds (dragées in festive style). Recipe: 1) Make a rich yeast dough with the aromatics. 2) Proof until doubled. 3) Shape into the flat, slashed leaf form. 4) Top with almonds and aniseeds; bake golden. Serve: at Epiphany and family celebrations on the Rock. Flavor: floral, buttery, anise-kissed. History: fougasse belongs to the whole Provençal-Ligurian coast; Monaco's version — with its red-and-white sugared aniseeds in the national colours — is the principality's own. See also: Barbajuan, Socca (Monaco).
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