Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Mini Constantinian brioche with orange blossom water
Small fluffy brioche in the Constantinian style, scented with orange blossom water and lightly glazed with cream. Ideal for parties, weddings or a friendly snack.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Yeast activation (step 1)
- • Incorporating the butter (step 3)
- • First rise until double volume (step 4)
- • Baking at 180 °C until golden coloration (step 8)
Safety Warnings
- • Handle the hot oven with care.
- • Water that is too hot can kill the yeast; check the temperature before adding the yeast.
- • Melted butter can be very hot; let it cool slightly before handling.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Algerian Arich – shortcrust pastry with almond filling
This traditional Algerian recipe will teach you how to make arich, small shortcrust pastries filled with a delicious almond filling scented with orange blossom water, then glazed with a shiny royal icing. Follow each step to achieve golden, tender, and decorated arches, perfect for tea or as a dessert.
Belgo with small pasta
Traditional Algerian‑Moroccan dish made with small pasta (ditalini or orzo) simmered with meat, tomatoes and a blend of spices, served as a thick comforting soup.
Algerian Vanilla and Cinnamon Cake
A moist, melt-in-your-mouth Algerian cake flavored with vanilla and topped with a hint of cinnamon. Perfect for Eid al-Fitr or any festive occasion, it comes together quickly with simple ingredients and requires no fancy equipment.
MINI BATBOUTS SPÉCIAL RAMADAN🌙
Mini Botbot are tiny semolina flatbreads cooked on a skillet, perfect for stuffing with a fragrant spiced chicken mixture. The dough is soft, slightly chewy, and can be made in large batches, frozen, and reheated whenever you need a quick snack or light meal. This recipe walks you through the dough, the chicken marination, pan‑cooking the breads, and assembly with optional fresh toppings.
Petits pains farcis au poulet, pommes de terre et mozzarella
Des petits pains moelleux cuits à la poêle, garnis d'une farce savoureuse de poulet, pommes de terre, mozzarella et persil. Idéaux en snack ou en entrée, ils sont faciles à préparer même pour les débutants grâce à des mesures précises et des astuces pratiques.
مقروط اللوز الجزائري الأصيل
وصفة تقليدية لمقروط اللوز الجزائري الأصلي، يتم تحضيره بخلط اللوز المحمص مع بيض وسكر ثم خبزه في الفرن ويُغمس في شراب ماء الزهر والسكر البودرة للحصول على حلوى طرية ومعسلة ومظهر جميل. تتضمن الوصفة جميع الخطوات التفصيلية من تحميص اللوز حتى التزيين النهائي.