Salted Butter Break-Ups (Broyé de Poitou)
adapted from Around My French Table
1 3/4 cups all-purpose flour
2/3 cup sugar
3/4-1 tsp sea salt
9 tbsp cold unsalted butter, cut into 18 pieces
3-5 tbsp cold water
1 egg yolk, for the glaze
Put the flour, sugar, and salt in a food processor and pulse to combine. Drop in the pieces of butter and pulse until the mixture looks like coarse meal- you'll have both big and small chunks. With the machine running, start adding cold water gradually: add just enough water to produce a dough that almost forms a ball. When you reach into the bowl to feel the dough it should be very malleable.
Scrape the dough onto a work surface, form it into a disc, and pat it down to flatten it a bit. Wrap the dough in plastic and chill it for about 1 hour.
|All broken up|