My favourite kind of day. One spent in the kitchen. Baked individual cream cheese danish. Rather than the dough that I normally use for Cream Cheese Danish, I used the Tart au Sucre (Sugar Yeast Cake) dough. Very much like a Brioche dough. After the dough had risen, I divided it into two pieces. Rolled out one half, cut into three inch squares, folded in the corners and left it to rise again for about 30 to 40 minutes. Brushed the dough with a egg wash, made a little indent and filled it with cream cheese mixture. Baked for about 15 minutes.
Home Cookin Chapter: Recipes From Thibeault’s Table
Tarte au Sucre
Sugar Yeast Cake
This dough is very versatile. I also use it to make a chocolate and a cream cheese filled Babka.
This yeast cake with a sugar topping is popular in the North, which is sugar beet country. you can double the quantitiy 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
1/3 cup of milk
1 tablespoon sugar
2 teaspoons yeast
1 1/2 cups flour (more as needed)
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.
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.
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 struesel topping. Mixed a little butter, flour and sugar together for the struesel. I didn’t measure anything thing.