Another Bake Day……….
I fed the Biga twice.
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.
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.