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.

Pagnon Borain  

2 eggs 1 pinch of salt 2 teaspoons of granulated sugar blonde cassonade
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.
Foto: Wikimedia
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.
300 g of flour 100 g of butter 30 g of yeast milk
A Recipe Guide For The Amateur Chef Belgian Cuisine

Pagnon Borain  

2 eggs 1 pinch of salt 2 teaspoons of granulated sugar blonde cassonade
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.
300 g of flour 100 g of butter 30 g of yeast milk
a recipe guide for the amateur chef Belgian Cuisine