Knead the dough for 5 to 10 minutes or until very smooth and elastic, adding more
flour if necessary so that the dough is not too sticky. pound the butter to soften it thoroughly,
then work in into the dough, slapping the dough on the work surface, just until the butter is
thoroughly incorporated. Transfer the dough to a light oiled bowl, cover with a damp cloth
and let rise until almost doubled in bulk.
Thoroughly butter the pie pan.
Transfer the risen dough to a floured work surface and fold it in thirds, patting it to knock
out the air. flour your hands and flatten the dough into the base, not the sides of the pan.
Let rise for 15 minutes and then spread with soft butter and sprinkle with the brown sugar.
Let rise for 15 minutes and then bake for 15 or 20 minutes in a 400°F oven.
Serve at room temperature.
MY NOTES
Mixed the flour, sugar, and warm milk and eggs together in a round dough pail. Cover. Leave to rest for 20 minutes. (This allows for more even hydration and better gluten formation.) Add the yeast, salt and butter. Used the pinch and fold method to incorporate. Cover and leave to rest again for 20 minutes. Stretch and fold two more times in the next 40 minutes. Cover and leave until the dough has doubled. Now the dough is ready to shape.
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