Galette bretonne

What to get ready

• Flour 14.1 oz
• Unsalted butter 9.9 oz
• Sugar 7.1 oz
• Chicken eggs 4
• Coarse salt 0.4 oz
• Vanilla 0.1 oz

Method

1. 1 Cream the softened butter with sugar and finely ground salt for 5 minutes; salted butter is a hallmark of Brittany, so do not reduce the salt.
2. 2 Add the egg yolks and vanilla extract and beat for another 2 minutes, then sift in the flour and mix until just formed into a dough.
3. 3 Wrap tightly and refrigerate for 2 hours; the cold dough will then allow for sharp, clean cuts.
4. 4 Roll the dough to a thickness of 8 mm, then cut it into 6 cm circles, brush with egg yolk, and create a diamond pattern with a fork.
5. 5 Bake at 170 degrees for 18 minutes, or until the edges are golden brown. Let cool on a wire rack until crispy.

With an appliance

• Air fryer 35 min

  Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 185-degree hot air oven for 12 minutes, and rotate the tray at minute 6. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.