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Belgian milky dough

Typically Belgian milk dough for Mayetts of Ghent → and other sweet pastries.

Preparation time 20 minutes .. Rising 10+20+30+45 minutes .. Baking 25-30 minutes


  • 200 g flour
  • 80 g fresh lukewarm milk
  • 36 g egg
  • 20 g sugar
  • 20 g yeast
  • 4 g salt
  • 40 g soft butter
  • 1 beaten egg


Crumble the yeast in a large bowl. Put the milk and the eggs and stir the yeast smooth. Mix the flour, sugar and salt below. Add the butter and mix until a smooth dough further.

place the dough on a work surface and knead for about 10 minutes so the dough can be processed. Let it rest for 10 minutes and then make a bread.

Allow the bread to rise for 20 minutes and then shape it long or round.

Allow half an hour in the tin rise, brush it with beaten egg and let it rise for another 45 minutes.

Bake afterwards in a preheated oven at 190°C (hot air ovens -20°C) between 25-30 minutes and reduce the baking temperature after 10 minutes to 185°C (hot air ovens -20°C).

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