4 cups all-purpose flour, plus more for the work surface
Pinch of salt
4 tablespoons unsalted butter, room temperature
1 cup sugar
2 large eggs
3 tablespoons orange-flower water
Grated zest of 1 lemon
Grated zest of 1 orange
Olive oil, for the bowl and baking sheet
1 egg yolk, beaten with 1 tablespoon water, for the glaze
Crystal sugar, for sprinkling (optional)
Steps:
In a small bowl, dissolve the yeast in 2 tablespoons lukewarm water. Let stand until creamy, about 10 minutes.
In another bowl, whisk together the flour and salt. Place the butter and sugar in the bowl of an electric mixer. Beat, using the paddle attachment, until soft and crumbly. Add the eggs, yeast, orange-flower water, and zests. Add the flour, 1 cup at a time, and beat on low speed until just combined.
Transfer the dough to a floured work surface, and knead with your hands until smooth and no longer sticky. Form into a ball, place in an oiled bowl, cover, and leave to rest in a warm place for 30 minutes.
Rub a large baking sheet with olive oil. Turn the dough out onto a lightly floured work surface, and cut into 3 equal portions. Using your hands, roll each portion into a log about 1 inch thick. Cut each log crosswise into pieces about 2 1/2 inches long. Shape the pieces into tapered boat shapes by rounding and somewhat raising the middle portions, and pinching the ends into points. Cover the baking sheet with a kitchen towel, and leave in a warm place for 2 hours. The boats will rise somewhat but will not double.
Preheat oven to 375°F. Using a sharp knife, make a lengthwise slash down each boat, about one-third of its depth. Using a pastry brush, paint the surface of each boat with egg-yolk glaze. Sprinkle with crystal sugar, if desired. Bake until golden, 25 to 30 minutes. Transfer to a wire rack to cool.
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