Recipes for the Web

Barrington Software Incorporated

BRETON BUTTER CAKE

NYT 04/04/01

11/8 teaspoon dry yeast

3/4 teaspoon orange flower water, more for sprinkling

1 1/3 cups unsifted all purpose flour

2 tablespoons cake flour

1/8 teaspoon coarse salt

3/4 cup unsalted butter (French, if possible), room temperature

3/4 cup sugar, more for sprinkling

1 1/2 tablespoons butter, melted.

1. In a small bowl, combine the yeast with 2/3 cup water and orange flower water and let sit until

fluffy. In a large bowl, combine the flours. Add the salt and yeast mixture and beat together with a

wooden spoon. On a lightly floured board, knead the dough until smooth. Butter a large bowl. Add

the dough, cover and let rise in a warm place until doubled, about 30 to 60 minutes. Once puffed

and risen, place the dough in the refrigerator for 30 minutes so it firms up.

2. Meanwhile, on a lightly floured surface, pound the butter into a 5-inch square, cover in plastic

wrap or parchment and let come almost to room temperature (it should have a waxy, icing-like

texture). Press out the chilled dough into a 10-inch disk. Place the butter on top and wrap the

dough up and around it.

3. Preheat the oven to 425 degrees. Working quickly, lightly flour a work surface and rolling pin

and roll out the dough until it's 2 feet long and about a foot wide. Using a pastry brush, brush off

any excess flour. Fold like a business letter so that it's about a foot square. Turn 90 degrees and

roll out again into a long strip. Brush off excess flour. Sprinkle the dough with 3 tablespoons of

sugar and fold again, in three, like a letter. That is one turn. Repeat 3 more times; near the end it

will get a little sticky. Work quickly and try not to use too much flour; scrape up sticky parts with a

pastry scraper.

4. Butter and sugar a 9-inch pyrex pie plate. Place the dough into the plate, tucking under the

corners. Let rise in a warm place for about 1 to 2 hours. It should be soft and puffy. Brush the

surface with the melted butter, sprinkle with a generous amount of sugar and a little orange flower

water. Bake in the oven until risen and golden brown, about 25 to 30 minutes. If the top browns

before the bottom, cover with foil. The bottom should be a hazelnut brown. Remove from the oven.

Slice and serve while warm.

Yield: One 9-inch cake (about 8 servings).