La Salée au Sucre

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La Salée au Sucre

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Adjust Servings:
250 g Flour
25 g Butter cut into small flakes
150 ml Milk
15 g fresh yeast
1 tsp Sugar
1 tsp Salt
1 1/2 tbsp Flour
4 tbsp Sugar
300 ml Cream
  • 95 min
  • Serves 4
  • Medium


  • Dough

  • Filling



La salée au sucre (literally, sugar salt) is a sweet round bun topped with a mixture of sugar, cream, and vanilla and/or butter, and/or beaten egg. Especially popular in French-speaking Switzerland, the family of leavened cream cakes has illustrious representatives such as the Vully cake, the Goumoens cut and the totché. Salted with sugar is the simplest form, the flattest, and the most widespread. Present in many bakeries in French-speaking Switzerland, it is even essential in the canton of Vaud, which seems to be its epicenter.


  1. Preheat the oven to 200° C.
  2. Mix the yeast and milk, then add the sugar and butter.
  3. Gradually add the flour and salt.
  4. Work the dough until it is smooth. Let the dough rise for 1 hour.
  5. Roll out and place on a baking tray covered with baking paper.
  6. Then mix the flour with 2 tablespoons of sugar. Sprinkle the surface of the dough.
  7. Add 100 ml cream and the rest of the sugar.
  8. Cook in the middle of the oven. After 20 min., remove the cake, pour on the remaining 200 ml of cream, and continue cooking for 10-15 min.

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