CakeChristmas
CakeChristmas
Oil pump made of six golden oval cushions connected in two rows of three. A small tab of open crust on a cushion reveals a brown apple and fig filling; the other hatches are closed.
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Sets to reveal / Brioches, pancakes & donuts

Six Olive Oil Bread Cushions to Split Open

A recipe by CakeChristmas / Updated on 30 October 2026.

Six connected rolls share, each with a tab of crust on top of a fig trim.

Six oval joined rolls, to be shared in 12 half-portions / Oil-lifted dough, flat shaping

12Indicative portions
40 minPreparation
25 minBaking
3 h 30Rest & Cooling
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The dough is shaped into six oval joints; after cooking, a small crust trap discovers a thick apple-fig filling.

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Original quantity: 12 servings.

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Preparation

  1. Reserve 10 g of sugar for finishing. Dispense the yeast in water at 30 °C. Add flour, remaining 80 g of sugar, oil, orange blossom, zest and salt. Knead for 10 minutes to obtain a soft paste.
  2. Cover and allow to double in volume, about 1 h 30 in a temperate room.
  3. Divide the dough into six equal portions. Shape six flat ovals of 10 x 7 cm and arrange them in two rows of three, leaving only 5 mm between them: they will join at the rise. Keep the whole on a single plate.
  4. Let rise for 45 minutes, sprinkle with 10 g of reserved sugar and cook for 22 to 25 minutes at 180°C. Cool completely on rack.
  5. Mix compote and figs and let the figs soften for 30 minutes. On each roll, cut out a 5 x 2.5 cm crust tab, about 8 mm thick, keeping a small side attached if the crumb allows. Otherwise, remove the entire tab.
  6. Dig under a little crumb by 1.5 to 2 cm deep while retaining at least 1 cm of bottom, then fill with 20 to 25 g of garnish, depending on the capacity. Keep crumbs and surplus to serve next to. Close the tabs and refrigerate for 30 minutes.
  7. At service, lift a tab and rest it resting on the bread, or flat next to it if it detaches. Share the cushions by hand.

Preserve and Serve

24 hours in the refrigerator once filled; leave 20 minutes before tasting.

Baking tips for this recipe

  • Weigh the yeast and uses the type indicated in the recipe: yeast and yeast are not interchangeable.
  • Observe the increase in volume during shoots. A cool room can lengthen the times indicated.
  • Respect the dimensions of the mold and the amount of dough: a brioche too tight or too full does not cook in the same way.

Substitutions and variations

To vary a zest, choose another citrus fruit washed and intended for this use, keeping the same amount. Does not automatically replace juice, whose acidity can change the preparation.

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