Craquelin

Instructions

1. Make the crunchy topping: mix the softened butter, icing sugar and vanilla, then work in the flour until you get a sandy dough. Keep it in the fridge.
2. In a bowl, mix the flour, yeast, sugar and salt, then add the lukewarm milk and the egg.
3. Knead for 8 minutes, gradually work in the softened butter and keep going until the dough is smooth and supple.
4. Cover and let it rise for 1 hour, until doubled in size.
5. Knock back the dough, divide it into 6 balls and place them on a baking-paper-lined tray. Let them rise for 30 minutes.
6. Gently flatten each ball, spread the crunchy topping over the top and sprinkle with pearl sugar.
7. Bake at 180 °C (gas mark 6) for 20 minutes, until the crust cracks and turns golden.
8. Let cool on a wire rack before serving.