Pain au beurre martiniquais (bread butter from Martinique)

Pain au beurre from Martinique is a sort of bread brioche that is enjoyed at every special moment in the Caribbean (marriage, communion, baptism etc ...) and served with spicy hot chocolate, smooth and creamy.

I tried several recipes and this one in my opinion is the BEST recipe, easy and quick for a final result: a bread soft and delicious. Some will be pleased to find the taste of their childhood, and for others an opportunity to innovate and break breakfast classics.
Let the warmth of the caribbean invade you, it's a shame that the beach and coconut are missing...

Preparation: 30 min
Cooking time: 20 minutes

rechercher

- 500 g flour
- 2 + 1 egg yellow for glaze
- 200 g butter
- 1 tablespoon fine sugar
- 1 small glass of salt water
- 2 doses dry baker’s yeast (2 Tbsp)

1- Mix in a bowl the sugar to flour and yeast. Add butter, mix well (3-4 minutes).
Add eggs, mix well then add the small glass of salt water. Knead dough about 3-5 minutes with your hands until a uniform ball that does not stick to fingers (add more flour if necessary).

2- Cover the bowl with a cloth, let rest in a warm place for1 hour. Once the dough rested, share it into three equal pieces to form long sponsons to make a nice braid. You can also make cinnamon apples or any other shape you want. Brush your masterpiece with the egg yolk mixed with 1 tablespoon of milk (or water if you do not have milk).




3- Bake 20 minutes in the heated oven thermostat 7 (210). The oven must be heated for at least ¼ hours before putting your bread.
And I let you see the result ...

Et pour la recette en francais, c'est ici.