Breton Butter Cake

• 1 18 teaspoons dry yeast
• 3/4 teaspoon orange flower water, more for sprinkling
• 1 13 cups unsifted all-purpose flour
• 2 tablespoons cake flour
• 18 teaspoon coarse salt
• 3/4 cup chilled unsalted butter, preferably French, more for buttering bowl
• 3/4 cup sugar, more for plate and top of cake
• 1 1/2 tablespoons melted butter

1. In a small bowl, combine yeast with 2/3 cup water and the orange flower water.
2. Let sit until bubbly.
3. In a large bowl, combine the flours, salt and yeast mixture.
4. On a lightly floured surface, knead dough until smooth.
5. Butter a large bowl and add dough.
6. Cover, and let rise in a warm place until doubled, 30 to 60 minutes.
7. Place in refrigerator to firm up, about 30 minutes.
8. On a lightly floured surface, pound chilled butter into a 5-inch square.
9. Cover with plastic wrap and let come almost to room temperature; it should have an icing-like texture.
10. On a lightly floured surface, roll out dough into a 10-inch disk.
11. Place butter on top and fold dough up and around it to cover.
12. Working quickly, roll out dough so that it is 2 feet long and 1 foot wide.
13. Using a pastry brush, brush off excess flour.
14. Sprinkle with 3 tablespoons sugar, and fold into thirds as if folding a business letter.
15. Turn 90 degrees, sprinkle with 3 tablespoons sugar, roll out to 2 feet long and 1 foot wide, and fold into thirds.
16. Repeat 2 more times, scraping up sticky areas.
17. Avoid using too much flour.
18. Preheat oven to 425 degrees.
19. Butter and sugar a 9-inch glass pie plate.
20. Place dough in plate, tucking corners under.
21. Let rise in a warm place until soft and puffy, 1 to 2 hours.
22. Brush surface with melted butter, and sprinkle with a generous amount of sugar and a little orange flower water.
23. Bake until risen and golden brown, 25 to 30 minutes.
24. If top browns before bottom, cover with foil.
25. The bottom should be hazelnut brown.
26. Remove from oven, slice and serve warm.

yeast, orange flower water, flour, cake flour, salt, butter, sugar, butter

Taken from cooking.nytimes.com/recipes/8421 (may not work)