Le pain au beurre is a Martinican family specialty.
In the form of a simple braid, a crown, a heart, a horseshoe …. Traditionally, it is served at first communions (and solemn communions). Today, it is present on all occasions accompanied by Creole chocolate
– 1 kg of flour, – 1 sachet of baker’s yeast powder, – 250 g of butter, – 4 eggs, – 1 teaspoon of salt, – 4 tablespoon of sugar, – 1/2 l of milk.
In a bowl, mix the flour with the baker’s yeast, salt and sugar. Warm the milk and the butter cut into small pieces. Dig a well in the flour and pour the milk-butter and add the beaten egg. Mix and knead the dough for 10 minutes to obtain a homogeneous dough that does not stick (add flour if necessary). If, on the other hand, the dough is hard, continue kneading it and adding a little warm water.
Put the ball of dough in the bowl, cover with a clean cloth and let stand for one hour. Form three pieces in the form of sausages and make a braid. Place this braid on a plate covered with parchment paper. Brown the yellow egg diluted with a little water or vanilla extract.
Bake in a 180 ° C medium oven for 40 minutes.
Taste after cooling.