-
8
pers
-
30
min
preparation time
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35
min
cooking time
Preparation
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In a cup, dissolve the yeast in 3 tablespoons of lukewarm water.
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In a mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast and 10 cl of lukewarm water.
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Knead the dough on a floured work surface until it becomes smooth. Leave to rise for 3 hours at room temperature.
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Remove the butter from the refrigerator to soften. Butter a baking pan.
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Once the dough has tripled in volume, place it on the work surface and shape it into a square about 1 cm thick.
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Spread butter and sprinkle sugar up to 3 cm from the edges.
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Fold the dough into thirds. Roll out very thinly with a rolling pin. Fold into thirds again. Roll out into a round shape.
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Place the dough in the pan and let rest for 30 minutes.
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Preheat oven to 210°C (gas mark 7).
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Bake for 35 minutes. After 10 minutes, baste the cake every 5 minutes with the butter that will melt during baking.
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Let rest for 15 minutes before removing from the pan. Sprinkle with 3 tablespoons of sugar. Serve warm.
