Tarte au Sucre
Sugar Yeast Cake
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.
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
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 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 it into the dough, slapping the dough on the work surface, just until 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 streusel topping. Mixed a little butter, flour and