Discover this recipe for a rich dough cake. This cake freezes perfectly and also keeps very well. This professional recipe comes from a pastry and baking school.
Preparation of the ingredients Place all the ingredients in the mixing bowl (except for the sugar and butter) and mix for 5 minutes.
Gradually incorporate the butter, then the sugar, and mix until the dough comes away from the walls.
Rest Let the dough rise for 1 hour at room temperature, then for 12 hours in the refrigerator. Divide into 4 pieces of about 325 g each. Allow the dough to rest for another 45 minutes at room temperature to relax.
Shaping Shape the dough pieces into ovals, into "batards." Brush them with milk and let them rest at room temperature for about 4 hours. Brush with milk a second time.
Baking Place the dough pieces in the refrigerator for 15 minutes (to make cutting easier) and make a shallow cut about 5 mm deep along the entire length. Bake in a medium oven at about 180°C for 35 minutes (more or less depending on the oven).
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