I was asked to share this heirloom family recipe in another thread. Salées sucrées are yeast rolls topped with salt and sugar and butter, and are really great when warm.
When my grandfather was in grammar school, his family lived above a bakery in Rolle, a town on Lake Geneva. Before they moved back to Canada in 1910, my great-grandmother got recipes from the bakery's owner for a couple of their specialties, including this one. We don't know if the bakery had the same name a hundred years ago, but it is still in business and now called Boulangerie-Pâtisserie du Château (after Rolle's historic castle, which then housed the school my grandfather attended), and it still sells a version of salées sucrées.
This recipe is taken from what my grandfather typed up for my mother. The instructions are fairly minimal, but I think they'd be fine for someone familiar with baking yeast breads.
1 envelope yeast
1 tsp. sugar
1/4 cup warm water
1/2 cup scalded and cooled milk (probably should be more)
4 oz. softened or melted and cooled butter
Around 3 cups flour
Beaten egg yolk(s)
Sugar (coarse sugar is good here)
Proof the yeast with the sugar and water. Mix in the milk, 4 ounces butter, and flour. Let rise until doubled, then roll out 1/4" thick and cut into rounds. Let rise again. Brush with egg yolk, sprinkle generously with salt and sugar, dot with lots of butter. Bake at 350ºF until nicely browned.
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