BRETON BUTTER CAKE RECIPE RECIPES
BRETON BUTTER CAKE RECIPE | MARTHA STEWART
For dessert or breakfast, this supremely simple cake has a crisp, dense texture, similar to shortbread, that pairs perfectly with coffee.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Cream butter and sugar in bowl of electric mixer fitted with paddle attachment until light and fluffy. Beat in vanilla and yolks one at a time, beating well after each addition. Add flour and salt; beat just until combined. Do not overmix.
- Transfer batter to 9-inch tart pan with removable bottom; with small offset spatula, spread batter and smooth top. (If necessary, chill batter 10 minutes before smoothing.) Place pan in refrigerator 15 minutes.
- Remove from refrigerator. Brush top with beaten egg, and mark a criss-cross pattern with a fork. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, about 50 minutes.
- Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm. Serve with strawberry compote.
CLASSIC BRETON BUTTER CAKE RECIPE | MARTHA STEWART
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch tart pan with removable bottom.
- Sift both flours, baking powder, and salt into a large bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined.
- Transfer batter to prepared pan; with a small offset spatula, spread batter and smooth top. (If necessary, chill batter for 10 minutes before smoothing.) Refrigerate for 30 minutes.
- Remove pan from refrigerator. Brush top with beaten egg, and mark a crosshatch pattern with a knife. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, 40 to 45 minutes. Cover with foil if browning too quickly.
- Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm.
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BRETON BUTTER CAKE RECIPE - JEFFREY ALFORD, NAOMI DUGUID ...
Known as kouign amann (pronounced kween-yah-MAHN), this classic cake from Brittany is made with bread dough and butter and has a caramelized-sugar top. This easy version, prepared with store-bought bread dough or pizza dough, has been adapted from Home Baking.In 2018, Food & Wine named this recipe one of our 40 best: We got our first taste of kouign-amann, the irresistibly sweet and flaky pastry from Brittany in northwestern France, in 2004 from authors Naomi Duguid and Jeffrey Alford, who traveled the world in pursuit of recipes. Making kouign-amann is not too different from making croissants, wherein butter is folded into a rich, yeasty dough, but here it melts and browns as it bakes, producing an aroma that’s both dreamy and homey. Kouign-amann also includes sugar, which creates crisp, golden caramelized bits that are truly impossible to resist. Duguid and Alford’s brilliant version is prepared with store-bought bread or pizza dough.
From foodandwine.com
Reviews 3
Total Time 2 hours 25 minutes
Category Desserts
From foodandwine.com
Reviews 3
Total Time 2 hours 25 minutes
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- Brush the dough with the melted butter and sprinkle with the remaining 2 tablespoons of sugar. Put the skillet on the stone in the oven and bake for 25 minutes, until richly browned on top. With a spatula, transfer the cake to a large, round plate and let rest for 30 minutes. Cut into wedges and serve.
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BRETON BUTTER CAKE RECIPE - NYT COOKING
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Reviews 4
Total Time 1 hours 15 minutes
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Calories 330 per serving
Reviews 4
Total Time 1 hours 15 minutes
Cuisine british
Calories 330 per serving
- Preheat oven to 425 degrees. Butter and sugar a 9-inch glass pie plate. Place dough in plate, tucking corners under. Let rise in a warm place until soft and puffy, 1 to 2 hours. Brush surface with melted butter, and sprinkle with a generous amount of sugar and a little orange flower water. Bake until risen and golden brown, 25 to 30 minutes. If top browns before bottom, cover with foil. The bottom should be hazelnut brown. Remove from oven, slice and serve warm.
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BRETON BUTTER CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine british
Calories 330 per serving
Reviews 4
Total Time 1 hours 15 minutes
Cuisine british
Calories 330 per serving
- Preheat oven to 425 degrees. Butter and sugar a 9-inch glass pie plate. Place dough in plate, tucking corners under. Let rise in a warm place until soft and puffy, 1 to 2 hours. Brush surface with melted butter, and sprinkle with a generous amount of sugar and a little orange flower water. Bake until risen and golden brown, 25 to 30 minutes. If top browns before bottom, cover with foil. The bottom should be hazelnut brown. Remove from oven, slice and serve warm.
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You won't believe how delicious this French gateau Breton is. Well, it's really a cross between shortbread and cake, something that is very common for European cakes.
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Reviews 5
Total Time 1 hours 5 minutes
Category World Cuisine, European, French
Cuisine European, French
Calories 408.4 calories per serving
From allrecipes.com
Reviews 5
Total Time 1 hours 5 minutes
Category World Cuisine, European, French
Cuisine European, French
Calories 408.4 calories per serving
- Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until golden brown, about 25 minutes more. Cool for 10 minutes. Slice cake crosswise.
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Total Time 1 hours 20 minutes
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