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Gâteau de Verviers de la boulangerie Grandrath

1 kg of French loaf dough; yeast; 150 grams of butter; 1 egg; 400 grams of granulated sugar.

Take normal bread dough and add yeast to it so that it rises more quickly that normal bread dough. Add to it the soft butter, the egg and the 400 grams of granulated sugar while mixing properly. Leave the dough to rise for 45 minutes and then place it in a bread mould. Let it sit for 1 hour and cook it in a 190° oven for 35 minutes.