Pepper Pick Me Up

Gateaux au Poivre - Pepper Cakes

For those times when you need a little something that’s buttery, fast and fabulous, make pepper wreaths.

The real name is Gateaux au Poivre – Pepper Cakes, and you’ll find the recipe inspiration in Bernard Clayton’s book “The Breads of France: And How to Bake Them in Your Own Kitchen.” Good pepper matters here, so grind it fresh and keep practicing the wreath shaping. These little wreaths add a good twist to the appetizer platter or spice up an afternoon tea.

Pepper Cakes

2 ½ cups all-purpose flour, divided use

2/3 cup warm water (105-115 degrees)

3/4 teaspoon active dry yeast

2 teaspoons pepper, fresh ground preferred

2 teaspoons kosher salt

12 tablespoons (1 ½ sticks) butter, room temperature

Glaze:

1 egg

1 teaspoon water

Preheat oven to 425

In a large bowl, add 1-1/2 cups flour and yeast, make a well to hold the water. Pour in water, stir, then add pepper and salt. Mix with flour until it forms a shaggy mass. Add butter, divided into about a dozen pieces. Using a bench scraper or wooden spoon, work the butter into the flour until absorbed. Add more flour (about 1 cup) until the dough makes a smooth, buttery mass.

On a lightly floured work surface, knead by hand for about 5 minutes. Divide dough into about 6-8 pieces, begin rolling them into strands about as thick as a pencil. Twist 2 slender strands together. Lay the double strand down on the table, pinch the ends to the table to keep it from unwinding. When all strands have been paired, hold the tip of your index finger against the table and wrap dough around your finger to form a small wreath. (I prefer wrapping it around two fingers.) Pinch ends together, trim with knife. Place on baking sheet about ½ inch apart.

Brush wreaths with egg wash. Sprinkle tops with a finishing salt like Fleur de Sel and a sprinkle of pepper. Place pan in oven, no rising for these wreaths! Check at 15 minutes. If outside wreaths are browning too fast, move them to the inside and put inside wreaths on outside. Finish baking – about 22 minutes total, then, remove from oven. 

Place on rack to cool. Pepper Cakes will stay fresh if kept in airtight container and frozen.

Twist and shout!