Sieve the flour. Beat the eggs. Melt the butter. Dissolve
the yeast in a little lukewarm milk with a pinch of sugar.
Make a dimple in the sieved flour, add the eggs and
then the melted butter, the yeast, the salt and the fine
sugar. Mix everything with a fork, rotating in circles from
the center outwards. Then knead the dough into a
dough ball that no longer sticks.
pagnon Borain
This recipe is a typical local dish from the Borinage. It is a
specialty that you will find especially with the bakers in
Frameries, Wasmes and Wasmuël.
Place the ball in a bowl, cover with a clean cloth and allow to
rise for 2 hours at room temperature and draft-free.
Divide the dough into the number of desired portions. Knead
them into smaller dough balls and put them into buttered tart
molds. Let rise again for 20 minutes.
Use the fingertips to make dimples in the dough and fill it with
cassonade. Put the pies for 20 minutes in an oven preheated
to 200°C. Serve lukewarm or at room temperature.
blonde cassonade
300 g of pastry flour
100 g of butter
30 g of yeast
milk
Sieve the flour. Beat the eggs. Melt the butter.
Dissolve the yeast in a little lukewarm milk with
a pinch of sugar.
Make a dimple in the sieved flour, add the eggs
and
then the melted butter, the yeast, the salt and
the fine sugar. Mix everything with a fork,
rotating in circles from the center outwards.
Then knead the dough into a dough ball that no
longer sticks.
Place the ball in a bowl, cover with a clean
cloth and allow to rise for 2 hours at room
temperature and draft-free.
Divide the dough into the number of desired
portions. Knead them into smaller dough balls
and put them into buttered tart molds. Let rise
again for 20 minutes.
Use the fingertips to make dimples in the
dough and fill it with cassonade. Put the pies
for 20 minutes in an oven preheated to 200°C.
Serve lukewarm or at room temperature.
This recipe is a typical local dish from the
Borinage. It is a specialty that you will find
especially with the bakers in Frameries,
Wasmes and Wasmuël.
blonde cassonade
300 g of pastry flour
100 g of butter
30 g of yeast
milk
pagnon Borain
taste and tradition
