The Zezettes of Sète
It's a specialty from Sète, created by Gaston Bentata in 1997 in his artisanal and family-run biscuit factory The Belle Époque, based in Frontignan.
Ingredients
1 glass of sugar
1 glass of peanut oil
1 glass of rosé wine (white wine can be used)
1 sachet of vanilla sugar
1 sachet of baking powder
6 to 7 glasses of flour
Preparation
Mix together the oil, wine, sugar, vanilla sugar and yeast
Gradually incorporate the flour to obtain a smooth dough.
Preheat the oven to 180°C
Flour your work surface and form rolls about 15 cm long* and place them on a baking sheet lined with parchment paper.
Make a cut in the middle
Roll in sugar and bake for 15 to 20 minutes.
Enjoy
The advantages of DLP
They're also excellent with wholemeal flour – but they won't be the zézettes of Sète anymore!
Delicious with a good coffee or a glass of white wine.
Keeps well in a box – 15 days or more if you can resist!
Available in our shop!
