The piquenchâgne – EN

Step 1

Warm the milk and stir in the baker’s yeast.

Step 2

In a bowl, make a well with the flour, pour in the milk, beaten eggs, sugar and softened butter. Add a pinch of salt.

Step 3

Mix and knead firmly for a good 1/4 hour, until the dough no longer sticks to the bowl.

Step 4

Peel and core the fruit.

Step 5

Roll out the dough to a thickness of half a centimetre and place the chopped fruit on top.

Step 6

Fold the edges of the pastry towards the centre, then knead gently to distribute the fruit evenly.

Step 7

On a baking tray, form a crown and leave to rest for 3 hours: the dough will double in volume.

Step 8

Gently brush with egg and bake in a hot oven, keeping an eye on the cooking time. Check with the tip of a knife if necessary.