The "taillé aux greubons

Recipe from the Charlet-Ançay bakery in Gryon

For the dough  

• 1500 g flour

• 700 dl water

• 50 dl milk 

• 75 g butter 

• 50 g yeast 

• 150 g sugar

Mixture

• 200 g butter

• 400 g Vaud greubons ("Greubons" refers to the residue from the melting of lard).

Mix all ingredients. When the dough is kneaded, roll out a rectangle (A4 sheet format) and place in the refrigerator on a baking tray. Leave to rest for 1 hour. Then roll out the dough lengthwise to double its size (2 A4 sheets).  Spread the butter and greubons mixture on one half and close with the other half (size of an A4 sheet). Repeat the procedure until a length of 3 A4 sheets is reached. Fold the rolled out mass from both ends towards the middle without overlapping, then fold it in half and leave it in the refrigerator for one hour. Repeat the process and place in the refrigerator for 24 hours.   At the end, roll out the dough to a thickness of 1 cm, cut out the greubons in the desired shape and leave to rise to twice their volume. Bake in a convection oven at 210°C. When they are golden brown, remove and enjoy them!