Pâte à Savarin (Savarin Dough)

Ingredients

• 500 grammes flour
• 375 grammes butter
• 8 eggs
• 20 grammes yeast
• 15 grammes salt
• 25 grammes sugar
• 1 décilitre lukewarm milk

Instructions

1. Sift the flour into a wooden bowl and make a well in the middle.
2. Put the salt and the yeast into the well and slake the yeast with the milk.
3. Add the eggs, work to a dough, and work it by hand for a few minutes, scraping the dough clinging to the sides of the bowl back into the mass.
4. Knead and soften the butter, divide it into small pieces and lay them over the surface of the dough.
5. Cover and keep in a fairly warm place until fermentation has doubled the dough in volume.
6. Knead by hand to incorporate the butter, then whip vigorously until the dough has enough body to be lifted in a single mass.
7. Put in the sugar and work a moment longer to mix it in.