Photograph of the finished Navettes de Marseille

France · Bánh quy thuyền hoa cam Navettes de Marseille

Navettes de Marseille

1 hr Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.9 lb
  • Photograph of Sugar Sugar 12.7 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Unsalted butter Unsalted butter 6.3 oz
  • Photograph of Orange blossom water Orange blossom water ⅓ cup
  • Photograph of Orange Orange 4
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Baking powder Baking powder 0.4 oz

Method

  1. 1 Knead the flour with sugar, eggs, softened butter, orange zest, and orange blossom water for 10 minutes, then let it rest for 1 hour.
  2. 2 Because there's very little butter, the bread is firm and can be kept for a month; that's the nature of navette bread, not a defect.
  3. 3 Roll the dough into strands, then cut them into 8 cm lengths and shape each end into a pointed boat.
  4. 4 Make a deep vertical slit down the middle of each boat.
  5. 5 The incisions should be deep; shallow incisions will cause the cake to crack unevenly when it rises in the oven.
  6. 6 Brush with egg wash, bake at 180 degrees for 20 minutes, and let cool completely in the oven after turning off the heat.

With an appliance

  • Air fryer 52 min

    Replace step 6: lightly spray oil on the navette, run the steamer at 195 degrees for 13 minutes and flip the pizza at minute 7; the grooves will pop earlier, stack one layer at a time.

Start cooking