Saint Martin’s pie
Preparation: 30 minutes
Rising: 75 minutes
Baking: 25 minutes
Difficulty: Medium
Quantity: 4 people
Ingredients :
Yeast dough :
- 400 g of flour
- 15 g yeast, crumbled
- 5 tablespoon of milk
- 1 teaspoon of salt
- 30 g butter, in pieces, soft
- 1 dl of milk, lukewarm
- 1.5 tablespoons of kirsch
Binding :
- 2 eggs
- 3 dl of double cream
- 0.5 teaspoon of salt
- 1 pinch of saffron
Recipe :
- Put the flour in a bowl, make the fountain, dissolve the yeast and milk in the well, sprinkle with a little flour, leave to rest until the mixture foams (approx. 30 min).
- Add the salt and all the ingredients up to and including the kirsch. Work into a soft, smooth dough using the dough hooks on the mixer. Roll out the dough into a round (Ø approx. 32 cm) on a little flour, place in the mold lined with baking paper. Prick the bottom generously with a fork. Leave to rise for approx. 45 min covered at room temperature.
- Mix the eggs with the double cream, salt and saffron to combine, spread over the dough.
Additional information:
- Mold: For a sheet metal mold Ø approx. 30cm
- Cooking time: approx. 25 min in the middle of the oven preheated to 220° C. Remove, let cool a little.
- Suggestion: Jura toétché is much better warm.
