Galette Vieux Perouges
galette vieux perouges
Ingredients
- 4 fl oz / 1/2 cup / 125 ml milk
- 1/2 oz / 15 g compressed yeast, or 1/4 oz / 7 g dry yeast
- 1 lb / 4 cups / 500 g flour
- 1 tsp salt
- 1 1/2 oz / 3 tbsp / 45 g sugar
- 3 eggs
- 4 oz / 1/2 cup / 125 g butter, creamed
- 2 1/2 oz / 1/3 cup / 75 g butter, softened
- grated zest of 2 lemons
- 3 1/4 oz / 100 g granulated sugar
Instructions
- 1
Scald the milk in a small pan and let cool until tepid. Crumble or sprinkle the yeast on top and leave until dissolved, about 5 minutes.
- 2
Sift the flour onto a work surface with the salt and sugar and make a large well in the center. Add the eggs and yeast mixture and work lightly with your hand until mixed.
- 3
Using a pastry scraper or spatula, gradually draw in the flour, working the mixture until it forms large crumbs. Press it into a ball, the dough should be soft and slightly sticky, if necessary add more flour.
- 4
Flour the work surface and knead the dough until it is smooth and elastic, at least 5 minutes. Work in the creamed butter and continue kneading until the dough is smooth again, 2−3 minutes.
- 5
Shape the dough into a ball, transfer it to an oiled bowl and leave to rise in a warm place until doubled in bulk, 1−1/2 hours.
- 6
Butter a baking sheet. Turn the dough on to a lightly floured surface and knead lightly to knock out the air. Roll it to the largest possible round that will fit the baking sheet, preferably 50 cm across.
- 7
Transfer the dough round to the buttered baking sheet and with your knuckles, flatten the center slightly to form a 1 inch//2.5 cm border around the edge to contain the butter and sugar topping. Dot the top with butter.
- 8
Mix the lemon zest with the sugar and sprinkle it on the dough. Leave the galette in a warm place to rise until light, 15−20 minutes.
- 9
Heat the oven to 450 F//230 C.
- 10
Bake the galette in the heated oven until browned and the sufar has formed a crisp glaze on top, 15−20 minutes. Transfer it to a rack to cool.