Preparation
Pour the flour and salt into a mixing bowl, make a well in the center.
Dissolve the yeast in the warm milk.
Pour into the well, add the egg.
Knead to obtain a smooth and supple dough.
Roll out the dough onto a large baking tray.
Let rise for about 1 hour in a warm place.
Create a decorative edge around the dough.
Score the dough with a pastry wheel.
Brush the cake with the mixture of double cream and egg yolk.
Gently press a small piece of butter into each diamond-shaped section.
Break a few sugar cubes into chunks.
Sprinkle the cake with the crushed sugar and a bit of cinnamon.
Bake at medium heat until the cake has a nice golden color.
Tips
- You can also make a savory version by omitting the butter and sugar on top and scattering bacon bits and cumin over the dough.
Recipe from the book: Cuisine & Traditions au Pays de Fribourg, Editions la Sarine.
For a baking tray of approximately 30 cm
Preparation : 60 min
Ingredients and products
- 500 g flour
- 20 g yeast
- ½ tbsp salt
- 75 g butter
- 3 dl warm milk
- 1 whole egg
- 1 egg yolk
- 4 dl double cream
- small knobs of butter
- sugar cubes
- ground cinnamon
