as you can see on my picture of my cookie plate, there was not enough time to blog all new christmas recipes. So after the holidays there will be some more cookie recipes on the blog 🙂
For now, I want to wish you a merry Christmas!
The Pompe à l’huile is a traditional french Pastry which is part of the “Les treize desserts”, the thirteen desserts served on Christmas. It is a very rich, sweet Bread and flavoured with orange blossom water and Orange peel. It’s crumb reminds on a rich brioche but it is not prepared with butter but with olive oil. Since I made the Schiacciata di Pasqua for Easter I knew that olive oil in a sweet bread is not a strange but a very delicious idea.
The recipes which I found in the net where all made with a lot of yeast. As this is something I don’t like so much, I decided to use some of my sweet starter as preferment, as I was feeding it anyway to make it strong for the Pandoro I plan to bake. The sweet starter is so mild, that even with this long fermentation it just gives a complex flavour to the bread, but with no sour tones. It harmonize very well with the orange flavour and the subtle spiciness of the olive oil.