How to bake the Breton buckwheat pie?

How to bake the Breton buckwheat pie?

This pie from buckwheat flour will surprise you with a harmonious combination of sweet and salty tastes.

It is required to you

  • - 280 g of buckwheat flour;
  • - 280 g of premium wheat flour;
  • - 1 and 1/3 tsps of sea salt;
  • - 1/2 tsps of cinnamon;
  • - 480 g of a desi;
  • - 400 g of sugar;
  • - 8 vitelluses;
  • - 2 eggs;
  • - 1.5 tsps of a vanilla extract;
  • - 4 tablespoons of dark rum.
  • For glaze:
  • - 2 yolks;
  • - 2 tsps of milk.


1. Get oil in advance from the fridge that it heated up to room temperature and was softened. For now to warm an oven to 180 degrees and to prepare two baking dishes of 25 cm.

2. Sift wheat and buckwheat flour with salt and cinnamon. Shake up the softened oil with sugar in magnificent smooth cream.

3. To separately shake up yolks and a vanilla extract. Add alcohol to mix, mix.

4. Connect oil mix to egg on high turns of the mixer. Add to liquid ingredients dry, to mix carefully. Shift everything in two prepared forms, level by means of a rake.

5. For glaze to mix yolks with milk and to grease pie top. Make a knife a pattern in the form of a lattice and send to the furnace for 40 - 45 minutes. It is standard to check readiness, a splinter or a toothpick. Cool in shape and only then take out.

Author: «MirrorInfo» Dream Team