Gâteau Breton

42 mins
Serves 6
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Directions

  1. 1Add all ingredients except jam into a kitchen aid bowl with the paddle attachment and mix on low until a crumbly mixture forms.
  2. 2Add all ingredients except jam into a kitchen aid bowl with the paddle attachment and mix on low until a crumbly mixture forms.
  3. 3Add all ingredients except jam into a kitchen aid bowl with the paddle attachment and mix on low until a crumbly mixture forms.
  4. 4Add the eggs and mix on low until a uniform dough forms.
  5. 5Add the eggs and mix on low until a uniform dough forms.
  6. 6Add the eggs and mix on low until a uniform dough forms.
  7. 7Preheat oven to 200°C.
  8. 8Preheat oven to 200°C.
  9. 9Preheat oven to 200°C.
  10. 10If not using jam, put the dough into a buttered mold and spread to an even layer.
  11. 11If not using jam, put the dough into a buttered mold and spread to an even layer.
  12. 12If not using jam, put the dough into a buttered mold and spread to an even layer.
  13. 13If using jam, add half of the dough to the buttered mold and spread evenly. Add the jam, spreading to about 1 cm from the edge.
  14. 14If using jam, add half of the dough to the buttered mold and spread evenly. Add the jam, spreading to about 1 cm from the edge.
  15. 15If using jam, add half of the dough to the buttered mold and spread evenly. Add the jam, spreading to about 1 cm from the edge.
  16. 16Roll the other half of the dough on a lightly floured surface or between 2 pieces of parchment paper, then place on top of the jam and even out the dough to the edge of the mold.
  17. 17Roll the other half of the dough on a lightly floured surface or between 2 pieces of parchment paper, then place on top of the jam and even out the dough to the edge of the mold.
  18. 18Roll the other half of the dough on a lightly floured surface or between 2 pieces of parchment paper, then place on top of the jam and even out the dough to the edge of the mold.
  19. 19Beat an egg yolk with a little salt and brush it onto the surface of the dough.
  20. 20Beat an egg yolk with a little salt and brush it onto the surface of the dough.
  21. 21Beat an egg yolk with a little salt and brush it onto the surface of the dough.
  22. 22Use a fork to indent the dough in a crossed pattern.
  23. 23Use a fork to indent the dough in a crossed pattern.
  24. 24Use a fork to indent the dough in a crossed pattern.
  25. 25Bake for 20 minutes at 200°C, then lower to 180°C for 20-22 more minutes. Place foil under the mold to prevent butter from smoking the oven.
  26. 26Bake for 20 minutes at 200°C, then lower to 180°C for 20-22 more minutes. Place foil under the mold to prevent butter from smoking the oven.
  27. 27Bake for 20 minutes at 200°C, then lower to 180°C for 20-22 more minutes. Place foil under the mold to prevent butter from smoking the oven.

Ingredients

  • 500 grams flour
  • 500 grams flour
  • 500 grams flour
  • 300 grams sugar
  • 300 grams sugar
  • 300 grams sugar
  • 6 eggs
  • 6 eggs
  • 6 eggs
  • 1 egg yolks
  • 1 egg yolks
  • 1 egg yolks
  • 250 grams softened salted butter
  • 250 grams softened salted butter
  • 250 grams softened salted butter
  • 4 tbsp jam
  • 4 tbsp jam
  • 4 tbsp jam

Equipment

kitchen aid with paddle attachmentbowlspatula or spoon24cm diameter buttered moldbaking paperforkpastry brush