For 6 people
- For the dough:
- 275 gr. flour
- 5 gr. yeast
- 7 gr. fleur de sel
- 178 gr. water
- 10 gr. melted butter
- 225 gr. of sugar
- 30 gr. of sugar
- 225 gr. butter
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30 mn. env. + 1 h. de repos |
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40 mn. 180°C.(th.6)/400-425°F |
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- In a bowl, mix flour, salt, yeast, water and melted butter. The dough must be flexible. Put the dough cool cool. Then let rise at room temperature (20-22 ° C.) for 30 minutes.
Mix sugar and butter. Shape the mixture into a square.
- On a lightly flour work, spread the batter. Place the square of butter-sugar center. Fold the dough on top and put in a cool 20 minutes. approx.
Then spread out and fold in 3 as a puff pastry. Wrap the dough in plastic film and book food cool for 20 minutes. Once the rest repeat the operation spread and fold, let rest 20 minutes. at room temperature.
- Turn the dough roller pin to 4 mm. thick. Butter and sugar a baking tray oven. Butter and sugar a large circle or small circles of individuals. Grind or molds with the dough by tucking the corners toward the center. And let rise for 1 to 22/24 ° h.30.
- Preheat oven to 180 ° C. (th.6) 10 min. before putting.
Slightly moisten the cake or powder of the remaining sugar. Bake for 40 minutes. Enjoy the same day.
French