If you love butter, this is THE recipe for you 😀
This amazing recipe is typical of Brittany, and more precisely from the town of Douarnenez but it’s famous through all the country.
Its name is in Breton language, and it simply means “cake of butter”, simple and clear 🙂
I have been reading and watching several French sources and videos, and at the end I found a very nice and well explained recipe made by Bruno Albouze, so I mostly followed that, but I combined it with few extra details I collected here and there 🙂 for example the choice of “demi sel” butter, after I read that in Brittany that’s the usual choice.
The recipe requires quite a lot of time, and a strong flour, but if everything goes well I can tell you that it is definitely worth the effort.
INGREDIENTS (for 2 cakes of 24cm, or 12 single portions):
- 500 g strong flour
- 20 g fresh yeast
- 40 g sugar
- 10 g salt
- 250 g lukewarm water
- 100 g unsalted butter, at room temperature
- 250 g “demi sel” butter
- 180 g sugar
- First of all prepare the dough: mix all the ingredients together, then place on the table and knead for about 8-10 minutes, without extra flour, until smooth. Form a ball and place in a greased bowl, until it doubles, it will take about 90 minutes, maybe 2 hours. After this time, deflate the dough, then fold up corners and shape into a tight rectangle. Place it in a previously frozen baking tray with a silicone mat. Freeze for 30 minutes, then turn it and freeze other 30 minutes. Make butter slab using a freezer bag for example, hit it until you make a thin rectangle/square. Chill.
- Before starting to fold, leave the butter slab at room temperature for 5 minutes.The dough and butter must be the same consistency. Sprinkle some flour and roll out the dough in a rectangle twice the size of the butter slab. Put the butter slab on the dough and fold over, pushing first with the rolling pin. Roll out dough into a rectangle. Remove any excess flour and fold in four. Wrap up and put in the fridge overnight to rest.
- On the following morning, sprinkle some flour and roll out dough into a rectangle. Sprinkle sugar all over, and fold into thirds. Chill for 30 minutes to rest. Then repeat again, and chill other 30 minutes.
- Roll out the dough into twice its size, and cut in half. Chill one half and roll out the other half into square shape. Bend the corners to the center, making a smaller square, then push the corners to the center, shape it into a quite round shape, then turn it on the other side and flatten it a bit with a rolling pin. Then place in a greased baking paper, and let it proof in a 24 cm large oven tray for 1 hour. Then cut the surface with a sharp knife, brush with yolk, milk and powder sugar, and bake at 180 °C, static oven, for about 40 minutes. Transfer on a wire rack and let it cool down.
- While this is baking, take the other dough and roll it up tightly into a log and cut into 10 portions. Place each piece inside rings, greased and covered with sugar, and place over a greased and sugared silicon mat (or simply a parchment paper), and let them proof 1 hour. Then brush also here with yolk and milk, and bake in the same way as before.PS: the ones you don’t eat can be placed in the freezer: first place them in the freezer over a tray with paper, separated, for 2-3 hours (after they have cooled down, obviously), then you can put them in the freezer in a paper bag. When you want to eat them for breakfast, take it out from the freezer before going to sleep (keep it always in a paper bag), then in the morning reheat it in the oven at about 150 °C, for just 3-4 minutes…they will be almost perfect every time 🙂
Flour: 150 g of organic stone ground “farina Buratto, Tipo 2” from Mulino Marino, and 350 g of “Buza Kenyerliszt” from Artizan Bakery in Budapest, with 14,2% proteins.
Butter: Démi-sel from Echiré.