The Vaudois specialty for the aperitif
Preparation: 25 minutes
Rising: 1h20
Cooking time: 30 minutes
Difficulty: Simple
Quantity: approx. 20 pieces
Ingredients :
- 250 g finely chopped greubons
- 50 g cold butter in small pieces
- 500 g of flour
- 1 teaspoon of salt
- 21 g crumbled yeast
- 3 dl of milk
- 1 egg
- 4 tablespoon of milk
- 2 pinches of coarse grain salt
Recipe :
- Place the greubons in a salad bowl, add the butter, flour and salt, mix with your fingertips until you obtain a sand consistency.
- Pour the yeast and milk into the flour, knead then form a ball.
- Cover with a damp cloth and let rise for at least 1 hour.
- Roll out the dough into a 40×30 cm rectangle, fold the two ends inwards so as to obtain three layers.
- Roll out again into a rectangle of approx. 1 cm thick.
- Place the dough on a baking sheet lined with parchment paper.
- Cut strips 3 cm wide, then cut each strip in half.
- Leave to rise for 20-25 mins.
- Preheat the oven to 200°C (hot air/fan: 180°C).
- Brush the cuts with a mixture of egg and milk.
- Sprinkle with coarse grain salt.
- Bake for 30 minutes in the bottom of the preheated oven.
Additional information:
- It is possible to replace the greubons with bacon fat (approx. 1 kg of bacon fat cut into cubes).
- Place the cubes in a saucepan, simmer for 1 hour over medium-low heat.
- Drain to recover the greubons.
- Pour the filtered liquid into jars, let cool and store in a cool place (storage: 3 months).
- Use this lard in pastries or dishes.
