Anne Willan

Galette Vieux Pérouges

Yeast cake with lemon and sugar

Preparation info
  • Serves

    6–8

    • Difficulty

      Medium

    • Ready in

      30 min

Appears in
The Cooking of Burgundy and the Lyonnais
The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

  • About

In Vieux Pérouges, a restored medieval village near Lyon, huge cartwheels of bread topped with sugar and lemon emerge from the baker’s brick oven at all hours of the day. This smaller version fits a domestic stove.

Ingredients

  • 7 g (¼ oz) dried yeast
  • 175 ml (6

Method

Sprinkle the yeast over the water and let it stand until dissolved, about 5 minutes. Sift the flour with the salt on to a work surface, add the sugar and make a large well in the centre. Break the egg into the well, add the egg yolk and yeast mixture and mix with your fingertips. Gradually draw in the flour, working the mixture until it forms large crumbs. Press it into a ball; the dough should