Le gâteau de Verviers

1 kg of rich bread dough;

yeast;

150 grams of butter;

1 egg;

400 grams of Belgian pearl sugar.

Take normal bread dough and add the yeast so that it rises quicker than a traditional dough. Add the softened butter, the egg and the 400 grams of pearl sugar, mix thoroughly. Let the dough rise for 45 minutes then put in a bread mould. Let it rest for one hour and then cook in an oven at 190° for 35 minutes.

Possibilité d'ajouter de la délicieuse vanille du Comptoir des Epices de Stembert !