Basic recipe for Kourou dough (shortcrust pastry)
- 1 kg strong flour
- 550g cold butter or margarine, cut into cubes
- 250ml milk
- 40g fresh yeast
- 2tsp baking powder
- 1tsp salt
- 1tbsp sugar
- 1 egg yolk, beaten
Dissolve the yeast and sugar in the milk and set aside for 10'-15'. I a bowl, mix the flour, baking powder, and salt. Make a hole in the middle and add the butteror margarine
Mix into a dough using your hands, then add the milk and yeast mixture. Knead well and place in the fridge for 1 hour, covering with cling film.
Take small pieces of the dough and roll into a 1cm thick pastry. Add a filling of your choice and fold, pressing with your fingers to close. Place in a baking tin lined with parchment paper, brush with the egg yolk and bake in a preheated oven at 200° C for 30′.