"Four Quarter" Dessert
120 g sugar
220 g butter, room temperature
1 tsp grated orange zest
½ tsp vanilla extract
4 eggs
220 g flour
2 tsp yeast
125 ml low-fat yogurt
Preheat the oven to 175 degrees. Grease with butter and sprinkle flour on a baking sheet with a side of 25 cm.
Combine sugar, butter, vanilla and zest and beat until soft. In a separate bowl, beat the eggs in airy foam and gradually introduce them into the mixture of the remaining ingredients.
Pour flour and yeast carefully, gently stirring with a wooden spoon. Pour the dough onto a baking sheet and level with a spatula. Bake for 35-40 minutes until the surface is browned, or check the readiness with a wooden toothpick: when you pierce the pastry with a toothpick and the dough does not stick on it, then the dish is ready.
Remove the dessert from the oven, leave for 1 minute to reach, then remove from the pan and allow to cool.
120 g sugar
220 g butter, room temperature
1 tsp grated orange zest
½ tsp vanilla extract
4 eggs
220 g flour
2 tsp yeast
125 ml low-fat yogurt
Preheat the oven to 175 degrees. Grease with butter and sprinkle flour on a baking sheet with a side of 25 cm.
Combine sugar, butter, vanilla and zest and beat until soft. In a separate bowl, beat the eggs in airy foam and gradually introduce them into the mixture of the remaining ingredients.
Pour flour and yeast carefully, gently stirring with a wooden spoon. Pour the dough onto a baking sheet and level with a spatula. Bake for 35-40 minutes until the surface is browned, or check the readiness with a wooden toothpick: when you pierce the pastry with a toothpick and the dough does not stick on it, then the dish is ready.
Remove the dessert from the oven, leave for 1 minute to reach, then remove from the pan and allow to cool.
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