Recipe: Sugar Cake

1 Dilute the yeast in 5 cl (1.7 fl oz) of lukewarm milk.

2 In a bowl or the bowl of a mixer, put the flour, salt, sugar, and diluted yeast. Mix, then incorporate the eggs beaten beforehand with a fork.
Work for about ten minutes to give the dough body (it should normally no longer stick to your hands).

3 Incorporate the softened butter in small pieces.

4 Let rise for one hour in a room with a temperature of about 25°C (75°F) (to ensure sufficient temperature I turn on my oven).

5 Fold down the dough and place it in a mold with not very high sides. Since the dough remains quite soft, I spread it by hand with flour or with a spatula (it doesn't matter if it's not even, it's a regional recipe!!).
Let it rise again for approximately 45 minutes.

6 Sprinkle the top of the galette with finishing sugar, distribute the butter in small pieces over the sugar.

7 Bake at 160° for 30 minutes or at 230° for 8/10 minutes. This latter cooking is closer to the