Ingredients for 2 oil pumps:
- 650 g of flour
- 20 g of fresh baker's yeast
- 275 g of water (100 + 175)
- 100g caster sugar
- 120 g SUBTILE olive oil
- 10 g of salt
- 1 organic orange
- 2 tbsp. tablespoon of orange blossom water
Recipe :
1. Dissolve the yeast with 100 g of water in the food processor. Heat for 3 minutes at 37° on speed 2.
2. Add 150 g of flour to your bowl and mix for 15 seconds at speed 4.
3. Leave to rise covered in your food processor at room temperature for about 1 hour.
4. Add:
- 1 whole organic orange (juice included) that you have previously mixed finely
- 500 g of flour
- 10 g of salt
- 100 g of powdered sugar
- 120 g of olive oil
- 175 g of water
- 2 tablespoons of orange blossom water
5. Knead for 3 minutes on your Knead program.
6. Remove the measuring cup and knead for an additional 5 minutes on your Knead program. You get a soft dough! Leave to rise covered for 2 hours.
7. Separate your dough into two pieces. On a lightly floured work surface, roll them out into an oval shape by hand then with a rolling pin. Make 7 cuts with a round knife on each pump: it brings good luck...
8. Place the pasta on two oiled baking sheets, or lined with baking paper. Don't forget to widen the cuts by hand, separating the pieces well. This will allow you to break the pump without cutting it, otherwise you will be ruined within the year!
9. Cover with a cloth and set aside at room temperature for 30 minutes to 2 hours. For my part, I put them in a large cupboard away from the air. Preheat the oven to 180°C.
10. Bake for 17 to 20 minutes depending on the oven.
11. Immediately out of the oven, brush with SUBTILE olive oil. You can sprinkle with fine powdered sugar
