Be happy, you will find out the glauyes ! The happiness of any lover of sugar cake ! These small hollows in the yeast dough where the sugar and butter have melted to form this succulent little delight. Much better than candy. Round, golden, all at once crispy and tender, the galette à suc', a typically Ardennes sweet, has its defenders. The Confrérie de la galette à suc' et du calf cake (another Ardennes delicacy) has been flying its colors since 2007. It is their recipe that we offer you here. To be enjoyed with a coffee (to be pronounced cafè to be completely in tune with the locals and the good time that awaits you).
The recipe
- In a salad bowl, put the flour and make a fountain, add the salt, the sugar and the crumbled yeast
- Pour the water and break the 3 eggs, add 160gr of kneaded butter and work the dough until it no longer sticks to your hands
- Let the dough rest for 30 to 45 minutes
- Tighten the dough and let it rise again for 30 to 45 minutes
- Divide the dough in two, make 2 balls that you place on a greased plate (about 25 cm in diameter for each pancake)
- Heat the oven to 210°
- With a brush and delicately, brown the entire surface with a well-beaten egg (without glôyes!)
- Cut a few peas of butter and sprinkle with fine sugar (80 to 100g) according to taste
- Put in the oven, watching the cooking time which should not exceed 12 to 13 minutes.
Glooyes or glauyes come from the Ardennes patois and designate ponds and wet places.
Treat yourself !
