Pain à La Grecque

Pain à La Grecque

Pain à la grecque is a pastry dish from Brussels consisting of flour, milk, butter, and cinnamon, topped with a generous sprinkling of granulated sugar. 

Although the name of the dish can be translated as Greek bread, it has nothing to do with Greece, but derives from the word grecht, denoting a ditch or canal.

It is believed that the pastry was invented by a French baker who rolled a stale baguette in sugar in order to make its taste more pleasant.

RECIPE INGREDIENTS

20cl whole milk

15g fresh baker’s yeast

1 teaspoon cinnamon

1/2 teaspoon of salt

250g of T45 flour

250g pearl sugar P3

60g softened butter

40g caster sugar

DIRECTIONS ON PAIN À LA GRECQUE

In a Large bowl, dissolve the baker’s yeast in the slightly warmed milk to which you have previously added the caster sugar. Reserve this preparation for 10 minutes to activate the yeast.

In the bowl of a food processor, place the flour, salt and cinnamon. Mix using the hook, gradually adding the milk/sugar/yeast mixture. Then knead the dough until it pulls away from the sides of the bowl.

Add the butter in batches until it is well incorporated into the batter. Cover the bowl with a clean cloth and let the dough rise for 1 hour.

Punch the dough to remove air and divide it into 4 identical pieces. Sprinkle your work surface with pearl sugar. Flatten the dough pieces on the sugar then turn them over so that there is some on both sides. 

Bring the two ends of the dough pieces inwards like an envelope, then roll the dough pieces on themselves.

Lengthen the sausages of dough by rolling them in the pearl sugar so that they are evenly covered. They should reach about 40 cm in length.

Place the rolls of dough well spaced out on a baking sheet lined with parchment paper and preheat the oven to 190°C.

When the oven is up to temperature, bake the Greek breads for 20 minutes.

Place them upside down on a cake rack to cool. Then cut them into 12 cm segments. Serve warm.

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Pain à La Grecque

Rating: 5.0/5

( 1 voted )

Serves: 2 Prep Time: 5 Minutes Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 100 calories 1 gram fat

Ingredients

20cl whole milk
15g fresh baker's yeast
1 teaspoon cinnamon
1/2 teaspoon of salt
250g of T45 flour
250g pearl sugar P3
60g softened butter
40g caster sugar

Instructions

• In a Large bowl, dissolve the baker's yeast in the slightly warmed milk to which you have previously added the caster sugar. Reserve this preparation for 10 minutes to activate the yeast.
• In the bowl of a food processor, place the flour, salt and cinnamon. Mix using the hook, gradually adding the milk/sugar/yeast mixture. Then knead the dough until it pulls away from the sides of the bowl.
• Add the butter in batches until it is well incorporated into the batter. Cover the bowl with a clean cloth and let the dough rise for 1 hour.
• Punch the dough to remove air and divide it into 4 identical pieces. Sprinkle your work surface with pearl sugar. Flatten the dough pieces on the sugar then turn them over so that there is some on both sides.
• Bring the two ends of the dough pieces inwards like an envelope, then roll the dough pieces on themselves.
• Lengthen the sausages of dough by rolling them in the pearl sugar so that they are evenly covered. They should reach about 40 cm in length.
• Place the rolls of dough well spaced out on a baking sheet lined with parchment paper and preheat the oven to 190°C.
• When the oven is up to temperature, bake the Greek breads for 20 minutes.
• Place them upside down on a cake rack to cool. Then cut them into 12 cm segments. Serve warm.

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