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Ingredients
- 250 g plain flour
- 125 ml milk
- 75 g butter
- 150 g sugar
- 1 teaspoon, fresh yeast
- 1 teaspoon mahlep
Preparation
Step 1
At Easter the same dough is used to make a larger round bun, called
This recipe is kneaded by hand you can however make it is a mixer without having to ‘activate’ the yeast. Simply rub the yeast into the flour using your fingers, just as if you were making a crumble and mix as instructed.
Warm the milk in saucepan and leave the butter to melt in it. Stir the sugar in and dilute it.
Be careful not to over heat, keep the mixture tepid.
Mix one tablespoon of warm milk together with one teaspoon of sugar together with the fresh yeast. Stir until combined. Allow about 10 minutes for the yeast to ‘activate’; it will froth on the surface.
Place the flour in bowl and form a mound.
Add the milk and butter mixture and the diluted yeast.
Combine all the ingredients together.
Form the dough into a ball and place it in a bowl which you cover with a tea towel.
Leave to rest for an hour or two in draft-free place. The dough is ready when it has doubled in size.
Place each of these galettes, on an oven tray lined with baking paper.
Pre-heat the oven to 180°C and place the baking tray in the middle shelf.
If I used dry yeast sachets instead of fresh would the amount be the same? Cant wait to make these!!!
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