Sieve the flour. Beat two eggs. Dissolve the yeast in lukewarm milk with a pinch of sugar. Make a well in the flour, pour in the yeast mixture and a tablespoon of cinnamon. Knead into a dough ball. Let rise for 1 hour covered. Knead again, now with the addition of the soft salted butter and the fine sugar, until the dough is smooth and no longer sticks to the hands. Roll out the dough into long, 2 cm thick rectangles. Sprinkle the coarse granulated sugar on the worktop, place the dough sheets on it, press it and then place it in an ovenproof dish covered with parchment paper. Leave to rise for 1 hour at room temperature, covered and draft-free. Then put the baking dish in a preheated oven at 185°C for 20 minutes. The bread is ready when it is nicely caramel colored.

Greek bread - Pain à la grecque

  

2 tablespoons of lukewarm milk 100 gr soft salted butter 100 gr of grits sugar coarsely crystallized sugar
Pain à la Grecque is an incorrect translation of "bread from the canal". It dates from the 16th century, when monks in the vicinity of the Wolvengrecht (Wolves Canal) in Brussels handed out bread to the poor.
Photo: Wikimedia
250g pastry flour 2 eggs cinnamon 10 g of yeast
A Recipe Guide For The Amateur Chef Belgian Cuisine

Greek bread -

Pain à la grecque

  

Sieve the flour. Beat two eggs. Dissolve the yeast in lukewarm milk with a pinch of sugar. Make a well in the flour, pour in the yeast mixture and a tablespoon of cinnamon. Knead into a dough ball. Let rise for 1 hour covered. Knead again, now with the addition of the soft salted butter and the fine sugar, until the dough is smooth and no longer sticks to the hands. Roll out the dough into long, 2 cm thick rectangles. Sprinkle the coarse granulated sugar on the worktop, place the dough sheets on it, press it and then place it in an ovenproof dish covered with parchment paper. Leave to rise for 1 hour at room temperature, covered and draft-free. Then put the baking dish in a preheated oven at 185°C for 20 minutes. The bread is ready when it is nicely caramel colored.
2 tablespoons of lukewarm milk 100 gr soft salted butter 100 gr of grits sugar coarsely crystallized sugar
Pain à la Grecque is an incorrect translation of "bread from the canal". It dates from the 16th century, when monks in the vicinity of the Wolvengrecht (Wolves Canal) in Brussels handed out bread to the poor.
250g pastry flour 2 eggs cinnamon 10 g of yeast
a recipe guide for the amateur chef Belgian Cuisine
Photo: Wikimedia