Recipe for Fuatha with honey glaze

Bread

Step 1

Beat the zest of 1 lemon, zest of 1 orange, 4 tbsp. unsalted butter, room temperature, ¼ cup granulated sugar, 1 tsp. anise liqueur (if used), 1 tsp. dark rum (if using), 1 tsp. Diamond Crystal or ½ tsp. Morton Kosher Salt, 1 tsp. orange extract, 1 tsp. vanilla extract and ½ tsp. In the bowl of a stand mixer fitted with the paddle attachment, blend lemon extract on medium speed until pale and creamy, about 4 minutes. Add 1 large egg, room temperature, and beat until combined (it’s okay if the mixture looks curdled).

step 2

Switch to dough hook and add ⅔ cup whole milk, room temperature, ¼ cup fresh orange juice, 2 tsp. instant yeast and 3 cups (375 g) all-purpose flour. Mix on low speed, scraping bottom and sides of bowl, until a smooth, soft dough forms (towards the end of mixing, the dough pulls away cleanly from the sides of the bowl but may still stick to the bottom), 18-20 minutes. .

step 3

Place dough on a surface and shape into a ball. Lightly brush mixing bowl with vegetable oil, then pour batter back into bowl. Cover with cling film or a plate and let the dough rise in a warm place for 2-3 hours until almost doubled in size. Chill the dough for at least 30 minutes to set.

step 4

Roll out the dough on a lightly floured surface and pat into a square. Roll out the dough into a 13 x 9 inch rectangle, then flip it so one long side is closest to you. Using a bench scraper or knife, cut the dough vertically into 8 strips. Gently roll each strip into a spool (don’t roll too tight or the centers will pop out during proofing).

step 5

Lightly grease a 9 inch diameter cake pan with oil. Place the snakes of dough in the pan, cut side down, starting in the center and then working around the perimeter. Cover with plastic wrap or a plate and let dough rise in a warm place until almost doubled in size, 1–2 hours.

step 6

Place a rack in the center of the oven and preheat to 350°. Cover pan and bake loaf until center of each coil is golden brown (an instant-read thermometer inserted into center of loaf should read 190°), 23–28 minutes. Allow to cool in the pan for 15 minutes, then remove the fuatha from the pan and place on a wire rack in a rimmed baking sheet. Let cool completely, about 45 minutes.

Prepare: Dough can be prepared 1 day in advance. Keep cool after first rising.

glazing and assembly

step 7

Whisk 1⅓ cups (147 g) powdered sugar, sifted, 3 tbsp. honey, 1 tbsp. In a small bowl, stir together fresh lemon juice and a pinch of Kosher salt until smooth.

step 8

Pour the glaze over Fuatha and scrape the bowl with a rubber spatula to preserve everything; Spread evenly on top and let drip down the sides. Decorate with sprinkles if you like. Let sit for about 2 hours until glaze is set.