Galette de Perouges

Instructions

1. Place the flour, 2 tablespoons sugar, yeast, salt and the zest in a bowl of an electric mixer fitted with a dough hook. Place the eggs and 45 ml water in a jug and whisk to combine well.
2. With the motor running on slow, stir the dry mixture to combine, then gradually add the egg mixture and mix until well combined. Continue kneading for about 5 minutes or until the dough is elastic. Add half the butter and continue beating until the dough is smooth and well combined. Remove the dough from the bowl and shape into a ball. Place on a baking paper lined tray, cover with plastic wrap and stand in an ambient place for 6 hours or until doubled in size.
3. When ready to bake, preheat a fan forced oven to 250˚C. Line a 32 cm pizza tray with baking paper.
4. Soften the remaining butter in a bowl until it is soft enough to brush.
5. Roll the dough into a large circle about 32 cm round and 5 mm thick. Place on the lined tray, then prick the dough all over with a fork to prevent it puffing up during baking. Brush the dough generously with the softened butter, then sprinkle with the remaining sugar. Bake on the lowest rack possible for 10 minutes or until golden brown and crisp.
6. Remove from the oven. Cut into 8 pieces and serve warm.