Palets Bretons

Instructions

1. In a small bowl, whisk together 1 cup plus 1 Tbsp. (150 g) all-purpose flour and 1½ tsp. baking powder, preferably aluminum-free.

2. In the bowl of a stand mixer fitted with the paddle attachment (or by hand), beat 6 Tbsp. (85 g) salted butter, cubed, at room temperature, and 7 Tbsp. (90 g) sugar together on medium speed for 1 minute, until well combined. Stop the mixer, scrape down the sides of the bowl, and add 2 large egg yolks and ½ tsp. pure vanilla extract. Beat until smooth and creamy, another minute, stopping the mixer midway during mixing to scrape down the sides of the bowl.

3. Reduce the mixer speed to low and add the flour mixture, stirring until smooth, adding ½ tsp. flaky sea salt, such as fleur de sel or Maldon, at the last minute. (Even if using a stand mixer to make the dough, I sometimes finish this step by hand with a flexible spatula, when the dough starts coming together in the mixer bowl, since I don’t like to overwork it.)

4. Using your hands, gently knead the dough until it’s smooth, then transfer the dough to a countertop and roll until it’s a thick log, 5" (13 cm) long and 2" (5 cm) in diameter. Flatten the ends with your hands so they’re no longer rounded, then wrap the log in plastic wrap and chill for 1 hour.