PB Boulangerie Bistro 15 Lecount Hollow Road South Wellfleet


  • 8 cups flour
  • 3 ½ teaspoon salt
  • ¼ cup sugar
  • 30g fresh yeast or 20 g dry or 2  tablespoons of dry
  • ½ cup milk
  • 10 eggs
  • 2 ¼ cup butter


  1. Mix all ingredients together except the butter, for 20-25 minutes in first speed. When the dough is not sticking to the bowl, add half of the butter. Add the remaining and mix all for five minutes.
  2. Mix for 1 to 2 minutes in second speed until smooth consistency. Transfer the dough to a plastic container and let it rest overnight (at least 8-10 hours) in refrigerator.
  3. Cut the dough into small balls (2 ounces). Let the small balls proof for 2 hours before brushing them with some egg wash (whisked egg).
  4. Bake at 300° for about 10 minutes.

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