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