Arles-Style Orange Blossom and Anise Sweet Bread

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A fragrant enriched sweet bread from the Arles region of Provence, traditionally baked for Christmas and New Year. Olive oil keeps the crumb tender while orange blossom water, fresh orange zest, and anise seeds give it a delicate floral-spiced aroma, studded with jewel-like candied fruit.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 24 gSugar
• 7 gProtein
• 180 mgSodium
• 210 mgPotassium
• 70 mgCalcium
• 3 mgIron
• 9 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the enriched dough

• 3 1/2 cups (440 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar, plus 1 tsp for the yeast
• 2 1/4 tsp (7 g) active dry yeast
• 1 tsp fine sea salt
• 3/4 cup (180 ml) whole milk, warmed to 110°F (43°C)
• 3 large eggs, lightly beaten
• 1/3 cup (80 ml) mild Provençal olive oil
• Zest of 2 unwaxed oranges
• 2 tbsp orange blossom water
• 1 tbsp anise seeds, lightly crushed

For the fruit and topping

• 1/2 cup (75 g) candied orange peel, finely chopped
• 1/3 cup (50 g) golden raisins or currants
• 1 large egg, beaten with 1 tsp water (egg wash)
• 2 tbsp coarse sanding sugar

Directions

1. Bloom the yeast by stirring it into the warm milk with the 1 teaspoon of sugar; let stand 5 to 8 minutes until foamy on top.
2. In a large bowl, whisk together the flour, remaining sugar, and salt. Add the bloomed yeast, beaten eggs, olive oil, orange zest, orange blossom water, and anise seeds, then mix with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, until smooth, soft, and elastic; it should spring back gently when poked.
4. Flatten the dough, scatter the chopped candied orange peel and raisins over the top, fold the dough over, and knead just 1 to 2 minutes more to evenly distribute the fruit without tearing the gluten.
5. Shape into a ball, place in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot until doubled in size, 1 1/2 to 2 hours.
6. Gently deflate the dough and shape into a round, flat disc about 8 inches (20 cm) across and 1 1/2 inches (4 cm) thick on a parchment-lined baking sheet. Using a sharp knife or bench scraper, score a deep cross (or six-spoke star) into the top, cutting about halfway through.
7. Cover loosely and let rise again for 30 to 45 minutes, until puffy and the score marks have partially relaxed and opened.
8. Heat the oven to 350°F (175°C). Brush the loaf generously with egg wash, letting it pool into the cuts, then sprinkle evenly with the coarse sanding sugar.
9. Bake for 28 to 32 minutes, until deeply golden brown and an instant-read thermometer inserted into the center reads 200°F (93°C). Cool on a wire rack for at least 20 minutes before slicing.

Cook’s Notes

• Use a mild, buttery Provençal olive oil so it enriches the dough without overpowering the delicate floral notes of orange blossom water.
• Score the cross or star fairly deeply so the cuts open into the characteristic ridges; this also helps steam escape and prevents a dense center.
• Add the dried fruits only in the final knead—overmixing once they are in will tear the gluten and make the dough sticky.
• For the most authentic aroma, source real orange blossom water (such as the pure Lebanese or Tunisian varieties) rather than artificially flavored extracts.
• The loaf keeps wrapped at room temperature for 3 days and toasts beautifully the next day; it also freezes well in slices for up to 2 months.

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