Galette franc-comtoise

Dissolve 10 g of yeast in 100 g of warm milk and let it sit for 10 minutes.

Combine 300 g of flour, 50 g of sugar, and 5 g of salt in a large mixing bowl.

Incorporate 100 g of eggs, the yeast mixture, and 100 g of softened butter into the flour until a smooth dough forms.