Galette Vieux Perouges (Lemon Sugar Brea Recipe
Servings: 6
Ingredients
- 1/2 c. Lowfat milk
- 1/2 ounce Compressed yeast -or possibly-
- 1/4 ounce Dry yeast
- 4 c. Flour
- 1 tsp Salt
- 3 Tbsp. Sugar
- 3 x Large eggs
- 1/2 c. Butter, creamed
- 1/3 c. Butter, softened
- 2 x Lemons, grated zest of
- 3 1/4 ounce Granulated sugar
Directions
- Scald the lowfat milk in a small pan and let cold till tepid. Crumble or possibly sprinkle the yeast on top and leave till dissolved, about 5 min. Sift the flour onto a work surface with the salt and sugar and make a large well in the center. Add in the Large eggs and yeast mix and work lightly with your hand till mixed. Using a pastry scraper or possibly spatula, gradually draw in the flour, working the mix till it forms large crumbs. Press it into a ball; the dough should be soft and slightly sticky; if necessary add in more flour.
- Flour the work surface and knead the dough till it is smooth and elastic, at least 5 min. Work in the creamed butter and continue kneading till the dough is smooth again, 2-3 min. Shape the dough into a ball, transfer it to an oiled bowl and leave to rise in a hot place till doubled in bulk,1-1/2 hrs.
- 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 which will fit the baking sheet, preferably 50 cm across. Transfer the dough round to the buttered baking sheet and with your knuckles, flatten the center slightly to create a 1 inch//2.5 cm border around the edge to contain the butter and sugar topping. Dot the top with butter. Mix the lemon zest with the sugar and sprinkle it on the dough. Leave the galette in a hot place to rise till light, 15-20 min. Heat the oven to 450 F//230 C.
- Bake the galette in the heated oven till browned and the sufar has formed a crisp glaze on top, 15-20 min. Transfer it to a rack to cold. It is best served while still hot, but can be baked a few hrs ahead and warmed for serving.
- Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 6 servings | |
| Calories 663 | |
| Calories from Fat 256 | 39% |
| Total Fat 29.12g | 36% |
| Saturated Fat 17.23g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 173mg | 58% |
| Sodium 615mg | 26% |
| Potassium 199mg | 6% |
| Total Carbs 87.87g | 23% |
| Dietary Fiber 2.8g | 9% |
| Sugars 23.38g | 16% |
| Protein 13.23g | 21% |
