For ➑300 g flour
100 g butter
30 g of fresh yeast
2 eggs
pinch of salt
2 tbs granulated sugar
150 g blonde caster sugar
black coffee
Crumble the yeast in 20 cl warm water and stir vigorously. Melt the butter in the microwave.
Whisk the eggs.
Put the flour in a large bowl. Make a well in the center and pour it in the melted butter, beaten egg, granulated sugar and the dissolved yeast. Mix together with a whisk into a homogeneous dough. Add salt and mix again.
Form a ball of dough and let rise for 1.5 h in a warm place.
Preheat the oven to 180 ° C.
Brush the tin with butter and pour the dough in it. Let it rise for 30 m.
Make holes in the dough with your fingers, without touching the bottom. Spread the caster sugar over the dough, avoiding the edge.
Sprinkle with coffee, spread some in the holes as well.. Put in preheated oven and bake for 35 m.
Serve warm or cooled, with black coffee.
Whisk the eggs.
Put the flour in a large bowl. Make a well in the center and pour it in the melted butter, beaten egg, granulated sugar and the dissolved yeast. Mix together with a whisk into a homogeneous dough. Add salt and mix again.
Form a ball of dough and let rise for 1.5 h in a warm place.
Preheat the oven to 180 ° C.
Brush the tin with butter and pour the dough in it. Let it rise for 30 m.
Make holes in the dough with your fingers, without touching the bottom. Spread the caster sugar over the dough, avoiding the edge.
Sprinkle with coffee, spread some in the holes as well.. Put in preheated oven and bake for 35 m.
Serve warm or cooled, with black coffee.
In the North of France and in the Belgian region of the Borinage, tartes au sucre (sugar cakes) are very popular as a simple and inexpensive dessert. In the Borinage and Mons this pagnon (argot for 'compagnon', French for 'company', is a traditional treat.
It is made with cassonade, a blonde or brown rough sugar, that is used in several Belgian desserts and cookies, such as speculaas and spread over pancakes, bread, strawberries... The best known is the Graeffe brand, founded in Brussels in 1848.
