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1
Dissolve the fresh yeast in the warm milk and leave for five minutes. In a large bowl combine the flour, sugar, lemon zest, and orange zest. Add the eggs, olive oil, the three tablespoons of orange flower water, and the yeast mixture. Bring together into a shaggy dough. The dough is ready to knead when it clears the sides of the bowl.
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2
This is where the dish lives or dies. Knead the dough until it is smooth and cohesive but not elastic — it should feel soft and yielding, not springy. Stop the moment it becomes a uniform mass; over-kneading develops too much gluten and the finished pompe will be tough rather than tender. Press a finger into the surface: it should leave an indent that fills back only slowly.
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3
Return the dough to the bowl, cover with a clean cloth, and leave at room temperature for 2 to 3 hours. The dough should roughly double in volume and smell sweetly of orange flower water and yeast.
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4
Turn the risen dough onto a lightly floured surface and press it out by hand into a flat, round disc approximately 25 cm across and 2 cm thick. Transfer to a lined baking sheet. Using a sharp blade, slash the surface in a starburst pattern of deep cuts radiating from the centre — cut firmly so the slashes will open into decorative windows during baking rather than closing over. Cover loosely and leave to prove for 1 hour. The disc should look slightly puffed and the cuts should remain visible.
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5
Heat the oven to 180 °C. Bake for 20 to 25 minutes. The pompe is done when the surface is evenly golden and the bread, when gently pressed at its thickest point, yields softly and springs back only partially. It must not develop a hard crust — it should remain soft and pliable throughout.
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6
Stir the glaze sugar into the orange flower water until dissolved. As soon as the pompe leaves the oven, brush the entire surface generously with half the glaze. After five minutes, apply the second coat. The surface should look faintly sticky and carry a distinct, warm floral perfume.