Many ignore it, but bescoin originates from the Arve Valley! Traditionally made for summer village festivals, called “vogues”.
Ingredients
| 3 eggs | 1 teaspoon of saffron powder | 2 tablespoons of anise seeds |
| 300g of flour | 100 g butter | 40 g sugar |
| 1 teaspoon of honey | 10 g yeast | 1 large glass of milk |
Configuration
- Mix the yeast in lukewarm milk with a teaspoon of honey. Leave to rest for 15 minutes.
- Soften the butter then add it to the flour, sugar, anise seeds, eggs and lastly the milk with the yeast.
- Knead the dough for a long time. Do not hesitate, if necessary, to add more flour to obtain a very smooth dough that can be worked well by hand.
- Cover and let the dough rise for 1 hour in a warm place without drafts (I put my oven at 50 ° C and I leave the door ajar so that the dough rises well).
- The dough should have at least doubled in volume.
- On a floured surface, form 15 cm long rolls and let rest again for 30 minutes. Preheat the oven to 200 ° C.
- Brown the breads with a mixture of egg yolk, milk and sugar.
- Bake at 200 ° C for 45 minutes. Be careful, the bescoin must have a beautiful golden color.
- Put aluminum foil on top if the bescoin browns too quickly.
