World Flavors Cookbook

Salée au Sucre

A thin, sweet yeast cake from the Canton of Vaud, topped with cream and large crystals of sugar.

Cuisine: Switzerland

Ingredients

• Yeast dough
• Heavy cream
• Butter
• Large sugar crystals

Instructions

1. Roll out yeast dough thinly
2. Press small holes into the dough
3. Fill with cream and butter pieces
4. Sprinkle heavily with sugar
5. Bake until caramelized