Brioche sugar tart

INGREDIENTS:

 

Dough

300 g of flour

a sachet of baker’s yeast

5 cl of milk

2 eggs

50 g of cane sugar

100 g of butter

1/2 tsp of salt

 

TRIM

80 g to 100 g of cane sugar

25 g of butter

5 cl of milk

 

PREPARATION:

Dilute the yeast in 5 cl of lukewarm milk. Mix the flour, 50 g of sugar, 100 g of soft butter, whole eggs and a pinch of salt. Quickly add the milk and yeast and knead for 10 minutes.

Let the dough rise for an hour at around 30° (in the oven if you can program this temperature).

Butter a small pie dish. Place the dough with your fingers and make holes with your fingers.

Sprinkle with sugar (I’ll let you decide how much).

Sprinkle with the remaining butter and milk.

Bake for 30 minutes at 200°.