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Loading...Pain à la Grecque is a beloved Flemish specialty: small, pillow-soft enriched rolls with a tender crumb and a delicate sweetness. Shaped into little rounds or braids, they are brushed with egg and finished with pearl sugar for a gentle crunch. Best enjoyed slightly warm with coffee or hot chocolate.
Prep Time30 mins
Cook Time18 mins
Total Time48 mins
Servings16
Yield16 small cookies
Nutrition Facts
Per serving (estimated)
- 175 kcalCalories
- 5 gFat
- 3 gSaturated Fat
- 29 gCarbs
- 1 gFiber
- 9 gSugar
- 5 gProtein
- 85 mgSodium
- 75 mgPotassium
- 45 mgCalcium
- 1.2 mgIron
- 1 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the dough
- 3 1/2 cups (450 g) all-purpose flour
- 1 packet (7 g) active dry yeast
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp fine sea salt
- 3/4 cup (180 ml) whole milk, lukewarm
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp finely grated lemon zest
For enrichment and topping
- 6 tbsp (85 g) unsalted butter, softened
- 1 large egg beaten with 1 tbsp milk (egg wash)
- 3 tbsp Belgian pearl sugar
- 2 tbsp raisins or currants (optional)
Directions
- In a small bowl, sprinkle the yeast over the lukewarm milk with 1 teaspoon of the sugar and let stand for 5 to 8 minutes until foamy.
- In a large mixing bowl, whisk together the flour, remaining sugar, salt, and lemon zest. Make a well in the center and add the eggs, vanilla, and the activated milk mixture.
- Mix to a shaggy dough, then knead in the softened butter a tablespoon at a time until fully incorporated. Turn onto a lightly floured surface and knead 8 to 10 minutes until smooth and elastic.
- Shape into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
- Punch down the dough and divide into 16 equal pieces (about 55 g each). Roll each into a short rope and form into a small ring, plait, or thick oval — the classic Flemish shape.
- Place the shaped pieces on parchment-lined baking sheets, cover loosely, and proof for 30 to 45 minutes until visibly puffy.
- Preheat the oven to 375°F (190°C). Brush each piece gently with egg wash and sprinkle generously with pearl sugar, adding a few raisins if using.
- Bake for 15 to 18 minutes, rotating the tray halfway, until deeply golden and the internal temperature reads 190°F (88°C).
- Cool on a wire rack for at least 10 minutes. These cookies are at their fluffiest the day they are baked.
Cook’s Notes
- Do not let the milk exceed 110°F (43°C) — hotter liquid will kill the yeast; aim for bathwater warmth.
- For an extra-rich, almost brioche-like result, swap 1/4 cup (60 ml) of the milk for heavy cream.
- Belgian pearl sugar holds its crunch in the oven; substitute coarse decorative sugar if you cannot find it.
- Serve slightly warm, split and spread with cold salted butter for the classic Flemish breakfast.
- Store leftovers in an airtight tin for up to 1 day; refresh 3 minutes in a 325°F oven before serving.
