The Piquenchâgne

Step 1

Warm the milk and dissolve the baker’s yeast in it.

Step 2

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

Step 3

Mix and knead firmly for a good quarter of an 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 arrange the chopped fruit on top.

Step 6

Then fold the edges of the pastry inwards towards the centre, and gently knead to distribute the fruit evenly.

Step 7

On a baking tray, shape it into a ring and leave to rest for 3 hours: the dough will double in size.

Step 8

Gently brush with egg wash and bake in a hot oven, keeping an eye on it as it bakes. Check with the tip of a knife if necessary.