Recipes

"Remove 8 tablespoons of the butter from the refrigerator in advance and let soften in a warm spot.

Rub the sugar cube over the skin of the lemon until the cube is well saturated with the lemon's oil.

Place the sugar cube in a small bowl, stir in the lukewarm water and sprinkle the yeast over the surface.

Let dissolve for 5 minutes.

Place the flour in a large mixing bowl and make a well in the center.

Pour the yeast mixture into the well and gradually incorporate enough of the flour from around the edges to make a thick paste.

Add the eggs, one by one, incorporating the remaining flour and blending well after each addition.

Stir in 4 tablespoons of the sugar, and the salt.

Knead the dough, lifting it, pulling it and slapping it between your hands until well aerated.

Add more flour if needed to prevent sticking.

Add the softened butter a little at a time, working it into the dough.

Place the dough in a large buttered bowl and cover with a damp cloth.

Set aside and let rise in a warm place until doubled in bulk, about 1 hour.

Preheat the oven to 425° F

Punch down the dough, and knead until smooth and elastic.

Divide in half and form into two disks.

Place them on a baking sheet covered with parchment paper.

In a small saucepan, melt 5 tablespoons of the remaining butter and brush it over the tops of the galettes.

Sprinkle the remaining 4 tablespoons granulated sugar evenly over the two galettes.

Dice the remaining butter into small pieces and divide between the two galettes.

Place in the preheated oven and let cook for 15 to 18 minutes."