Galette Perougienne Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Warm water, 105F to 115F
2 tbsp: Sugar,
1 Envelope: dry yeast,
2 3/4 cup: All purpose flour,
1 tbsp: Chopped fresh lemon peel yellow part only,
1/4 tsp: Salt,
10 tbsp: , (1 1/4 sticks) unsalted butter, room temp.
1 Large: egg,
1 tbsp: Unsalted butter, melted
4 tbsp: Powdered sugar,
Additional powdered sugar,
Directions:
Mix 1/3 cup warm water and 2 tablespoons sugar in small bowl.
Sprinkle dry yeast over mixture and stir to dissolve. Let mixture
stand until foamy, about 10 minutes.
Mix flour, chopped fresh lemon peel and salt in large bowl. Add 10
tablespoons unsalted butter and rub in with fingertips until mixture
resembles coarse meal. Add yeast mixture and egg and stir until soft
dough forms. Turn out dough onto lightly floured surface. Knead
dough until smooth, abut 5 minutes. Grease large bowl. Add dough,
turning to coat. Cover dough with plastic wrap and let rise in warm
draft-free area until almost doubled in volume, about 1 1/2 hours.
Lightly dust two 12-inch pizza pans or heavylarge baking sheets with
flour. Punch dough down and divide in half. Roll out each piece on
lightly floured work surface to 12-inch-diameter round. Transfer each
dough round to prepred pan. Brush with melted butter. Sift 2
tablespoons powdered sugarover each. Let stand
1 hour.
Preheat oven to 425F. Bake galettes until golden brown, about 12
minutes (galettes will not rise). Cool slightly. Sift additional
powdered sugar over galettes and cool completely. Cut galettes into
wedges and serve.
Bon Appetit/May 94 Typed by Didi Pahl
Source from luhu.jp
Sprinkle dry yeast over mixture and stir to dissolve. Let mixture
stand until foamy, about 10 minutes.
Mix flour, chopped fresh lemon peel and salt in large bowl. Add 10
tablespoons unsalted butter and rub in with fingertips until mixture
resembles coarse meal. Add yeast mixture and egg and stir until soft
dough forms. Turn out dough onto lightly floured surface. Knead
dough until smooth, abut 5 minutes. Grease large bowl. Add dough,
turning to coat. Cover dough with plastic wrap and let rise in warm
draft-free area until almost doubled in volume, about 1 1/2 hours.
Lightly dust two 12-inch pizza pans or heavylarge baking sheets with
flour. Punch dough down and divide in half. Roll out each piece on
lightly floured work surface to 12-inch-diameter round. Transfer each
dough round to prepred pan. Brush with melted butter. Sift 2
tablespoons powdered sugarover each. Let stand
1 hour.
Preheat oven to 425F. Bake galettes until golden brown, about 12
minutes (galettes will not rise). Cool slightly. Sift additional
powdered sugar over galettes and cool completely. Cut galettes into
wedges and serve.
Bon Appetit/May 94 Typed by Didi Pahl
Source from luhu.jp