ingredients

250 g of oatmeal flour type 45
130g of soft butter 40g in small dice
The zest of a yellow lemon
The zest of an orange?
2 eggs 2 yellow
30 g 40 g caster sugar
20 g of fresh baker's yeast
2 tbsp. to s. a few drops of lukewarm milk
1 tbsp. to c. salt

Steps

Step 1

Take the zests in very fine and short filaments; mix them with the flour. Dig a hole, pour 2 eggs, yeast diluted in 2 tbsp. to s. warm milk, 30 g sugar, salt and 130 g soft butter in small pieces. Knead vigorously by lifting the dough and striking it on the work surface for 10 minutes, until it is smooth and peeling off the wall. Place in a floured salad bowl, cover with a damp cloth, let rise at room temperature

2nd step

Once the dough is well raised, crush it to make it fall, cover the container with cling film, place 1 hour in the freezer.

Step 3

As soon as it comes out of the freezer, roll out the dough on a non-stick baking sheet into a 26- 27 cm ø disc or 6 small ones; let rise again 1 h.

Step 4

Preheat the oven to 180 ° C (tea 4). Beat the yolks and a few drops of milk with a fork, coat the dough. Print some marks indented at the end of the index, powder 40 g of sugar. Bake 20-25 minutes. At the end of cooking, sprinkle with butter in dice.

tips

I use 7 grams of dehydrated baker's yeast that I can always have on hand.
I put 1 cuil. to c. (shave) salt if I use ground salt flower, which is more airy and voluminous; if I use classic fine salt, I put 1/4 cuil. to c.
The ambient temperature is at least 23-24 ° C. Otherwise, I put the salad bowl on a warm radiator or in a slightly heated oven and off.
Oatmeal flour from wheat, which exists in types 45 and 55, is richer in gluten (11% to 8%) and raises twice as much as ordinary flour; it is used for example to make milk bread. It is more difficult to find: I replace it with standard fluid flour, and it is very good too.