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Granny White
be soft and slightly sticky, if necessary add more flour.
Flour the work surface and knead the dough until it is smooth and
elastic, at least 5 minutes. Work in the creamed butter and continue
kneading until the dough is smooth again, 2−3 minutes. Shape the
dough into a ball, transfer it to an oiled bowl and leave to rise
in a warm place until doubled in bulk, 1−1/2 hours.
Butter a baking sheet. Turn the dough on to a lightly floured
surface and knead lightly to knock out the air. Roll it to the
largest possible round that will fit the baking sheet, preferably
5
0 cm across. Transfer the dough round to the buttered baking
sheet and with your knuckles, flatten the center slightly to form
a 1 inch//2.5 cm border around the edge to contain the butter and
sugar topping. Dot the top with butter. Mix the lemon zest with
the sugar and sprinkle it on the dough. Leave the galette in a
warm place to rise until light, 15−20 minutes. Heat the oven to
4
50 F//230 C.
Bake the galette in the heated oven until browned and the sufar
has formed a crisp glaze on top, 15−20 minutes. Transfer it to a
rack to cool. It is best served while still warm, but can be baked
a few hours ahead and warmed for serving.
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