Fougasse Monégasque
Fougasse Monégasque is a sweet, aromatic bread or cake from Monaco, distinct from the savory Provençal fougasse. It's characterized by its rich flavor profile, often including anise, orange blossom water, rum, and nuts, making it a delightful treat for special occasions or with coffee.
🧂 Ingredients
- 600 g All-purpose flour
- 20 g Fresh yeast
- 150 ml Lukewarm water
- 200 g Granulated sugar
- 10 g Table salt
- 1 tbsp Rum
- 1 tbsp Curaçao liqueur
- 1 tbsp Anisette liqueur
- 2 tbsp Anise seeds
- 4 tbsp Orange blossom water
- 2 tbsp Olive oil
- 1 Lemon peel(grated)
- 220 g Butter(softened)
- 1 Egg(for wash)
- 10 g Almonds(unsalted, chopped)
- 10 g Hazelnuts(unsalted, chopped)
- 10 g Pine nuts(unsalted)
- 20 g Colored sugar sprinkles with anise
👨🍳 Instructions
- 1
In a large bowl, dissolve the fresh yeast in the lukewarm water. Let it sit for about 5-10 minutes until foamy.
- 2
Add the flour, sugar, salt, rum, curaçao, anisette, anise seeds, orange blossom water, grated lemon peel, and softened butter to the yeast mixture. Mix until a soft, pliable dough forms.
💡 Tip: The dough should be soft but not overly sticky. - 3
Knead the dough for about 5-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1.5 to 2 hours, or until doubled in size.
💡 Tip: A warm, draft-free place is ideal for rising. - 4
Preheat the oven to 350°F (175°C).
💡 Tip: Ensure oven is fully preheated before baking. - 5
Punch down the risen dough and shape it into a flat, round or oval loaf on a baking sheet lined with parchment paper.
💡 Tip: You can also roll it out thinly on an oiled baking pan. - 6
Brush the top of the dough with the beaten egg wash. Sprinkle generously with chopped almonds, hazelnuts, pine nuts, and colored sugar sprinkles.
💡 Tip: Distribute the nuts and sprinkles evenly for visual appeal and flavor. - 7
Bake for 20-25 minutes, or until golden brown and cooked through.
- 8
Once baked, you can optionally sprinkle with powdered sugar or a light glaze made from orange blossom water and rum.
💡 Tip: Serve warm or at room temperature.
💡 Pro Tips
- ✓The distinctive anise flavor is key to this Fougasse.
- ✓Ensure all nuts are toasted for better flavor and texture.
- ✓This can also be made as smaller individual pastries.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use different nuts like walnuts or pistachios.
- Add raisins or candied fruit to the dough.
- Adjust the amount of anise seeds to your preference.