Galette Perougienne
| Yield: | 12 Servings |
| Categories: | Snacks, Desserts |
| 1/3 | c | Warm water (105F to 115F) |
| 2 | tb | Sugar |
| 1 | Envelope dry yeast | |
| 2 3/4 | c | All purpose flour |
| 1 | tb | Chopped fresh lemon peel yellow part only |
| 1/4 | ts | Salt |
| 10 | tb | (1 1/4 sticks) unsalted butter, room temp. |
| 1 | Large egg | |
| 1 | tb | Unsalted butter, melted |
| 4 | tb | Powdered sugar |
| Additional powdered sugar |
Advertisement