Tarte Au Sucre

Sugar Yeast Cake
Source:  Anne Willan

This yeast cake with a sugar topping is popular in the North,
which is sugar beet country. you can double the quantity of dough
and use half for 'pain brioche', a rich bread that the French like
to toast for breakfast.

4 tablespoons butter
1/2 cup light or dark brown sugar


Dough

1/3 cup of milk
1 tablespoon sugar
2 teaspoons yeast
1-1/2 cups flour (more as needed)
2 eggs
3/4 teaspoon salt
6 tablespoons butter
.
Make the yeast dough. Put the lukewarm milk in a small bowl, add
the sugar and add the yeast.   Leave to proof.  Sift the flour on
a marble slab or board and make a well in the center.  Add the
eggs, salt and dissolved yeast mixture.  Briefly mix the central
ingredients then draw in the flour with both hands, pulling the
dough into large crumbs with the fingertips.  Knead the dough for
5 to 10 minutes or until very smooth and elastic, adding more
flour if necessary so that the dough is not too sticky.  pound the
butter to soften it thoroughly, then work in into the dough,
slapping the dough on the work surface, just until the butter is
thoroughly incorporated.  Transfer the dough to a light oiled
bowl, cover with a damp cloth and let rise until almost doubled in
bulk.  Thoroughly butter the pie pan.

Transfer the risen dough to a floured work surface and fold it in
thirds, patting it to knock out the air.  flour your hands and
flatten the dough into the base, not the sides of the pan.  Let
rise for 15 minutes and then spread with soft butter and sprinkle
with the brown sugar.  Let rise for 15 minutes and then bake for
15 or 20 minutes in a 400°F oven.  Serve at room temperature.


For
Pain Brioche

After folding the risen dough in thirds on the floured work
surface, shape into a rectangle and set in a buttered 20 x 10 x 6
cm. loaf pan and leave to rise for about 30 minutes.  Brush with
an egg glaze and bake in 400°F oven for about 30 minutes or until
golden brown.



My Chocolate Babka

 I processed the chocolate just a little to break it up, added
some butter and some powdered sugar and spread it over the dough.
Then I rolled it up and then twisted it before putting it in the
buttered loaf pan. Sprinkled the top with a little streusel
topping.

Mixed a little butter, flour and sugar together for the
streusel. I didn't measure anything thing.





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