1 egg whisked + 1 egg to glaze,
3cl orange blossom water,
40g fresh yeast,
optional: zest of 1/2 lemon.
In a blender, pour the flour, sugar and salt. Add the yeast dissolved in ½ cup of warm water. Knead at minimum speed for 1 minute. Finally add the olive oil, orange blossom, citrus zest and the remaining water. Knead 7-8 minutes and incorporate the egg whisked with a fork after 4 minutes. Set aside for 1h30 to 2 hours.
Divide the dough into 8 similar balls in order to make 8 separate brioche loaves. Stretch them in long 10-inch loaves and plait them by 2. Fold away the brioches mending their edges. Leave aside on a greased tray for 1 hour. Preheat the oven at 200°C.
Put the brioches in the oven for 25 to 30 min. 5 minutes before the end of cooking, brown them with egg yolk using a brush. When you take the brioches out, let them cool on a grill.