In a bowl, mix the yeast into warm milk. Set aside for 5 min.
Beat the eggs with half the amount of sugar.
Place the flour into a mixing bowl and create a ‘well’ in the middle, then add the eggs/sugar mixture and a pinch of salt. Knead the mixture and then add the milk little by little. When the dough is smooth, carry on kneading it on a work surface, making sure to incorporate air into the dough.
Put the dough in the mixing bowl and cover it with a clean tea towel, leaving the dough to rise for 1 hour (it should rise to triple the volume).
Grease a baking tray and spread the dough using the palm of your hand to form a sort of galette. Cover with a tea towel and leave to rise for 45 min.
Preheat the oven to 200°C (thermostat 6/7). Cover the galette with creme fraiche and then dust with the rest of the sugar and bake for 15 to 20 min. Leave to cool slightly on an oven rack before tasting.
We set the mood
In your kitchen
Queen – Bohemian rhapsody
The team invites you to cook to music
What better than a rock classic to appreciate the generosity of the Bresse pie.