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1
In a small bowl, dissolve the yeast in 2 tablespoons lukewarm water.
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2
Let stand until creamy, about 10 minutes.
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3
In another bowl, whisk together the flour and salt.
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4
Place the butter and sugar in the bowl of an electric mixer.
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5
Beat, using the paddle attachment, until soft and crumbly.
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6
Add the eggs, yeast, orange-flower water, and zests.
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7
Add the flour, 1 cup at a time, and beat on low speed until just combined.
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8
Transfer the dough to a floured work surface, and knead with your hands until smooth and no longer sticky.
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9
Form into a ball, place in an oiled bowl, cover, and leave to rest in a warm place for 30 minutes.
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10
Rub a large baking sheet with olive oil.
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11
Turn the dough out onto a lightly floured work surface, and cut into 3 equal portions.
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12
Using your hands, roll each portion into a log about 1 inch thick.
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13
Cut each log crosswise into pieces about 2 1/2 inches long.
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14
Shape the pieces into tapered boat shapes by rounding and somewhat raising the middle portions, and pinching the ends into points.
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15
Cover the baking sheet with a kitchen towel, and leave in a warm place for 2 hours.
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16
The boats will rise somewhat but will not double.
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17
Preheat oven to 375F.
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18
Using a sharp knife, make a lengthwise slash down each boat, about one-third of its depth.
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19
Using a pastry brush, paint the surface of each boat with egg-yolk glaze.
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20
Sprinkle with crystal sugar, if desired.
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21
Bake until golden, 25 to 30 minutes.
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22
Transfer to a wire rack to cool.
