1: Put into a mixer bowl: 500 g flour, 3 eggs, 35 g orange flower water, 20 g rum, the juice and zest of 1 orange, 12 g salt, 1 g yeast, 225 g leaven, 125 g butter and the zest of 1 lemon.
2: Knead on slow speed for 30 minutes.
3: This should give you a firm dough that French bakers call "bâtarde" (bastard).
Do not be surprised if all the kneading and resting times in this recipe seem excessive. This is because there is hardly any yeast, and the long resting time also develops the flavour we are aiming for.