Dough
2 envelopes dry yeast
1/2 cup warm water
7 tablespoons sugar
1 tablespoon finely grated lemon rind
2 large eggs
6 tablespoons sweet unsalted butter
2 tablespoons brandy
3 1/2 cups (or more) all-purpose flour
Topping
6 tablespoons sweet unsalted butter
6 tablespoons sugar
Sprinkle yeast over warm water in large mixing bowl, and add 1 tablespoon sugar. Leave for 5 minutes to proof yeast. When yeast is puffed, add rind, eggs, remaining sugar, butter, and brandy, and mix well. Add half the flour, beat with large electric mixer until smooth, then gradually add remaining flour with dough hook or by hand. Knead in extra flour if dough is very sticky. When dough is smooth and elastic, shape into ball, place in buttered bowl, turn to coat all sides, and cover with towel. Let rise in warm place about 1 hour or until dough is doubled. Gather dough into ball, divide into 2 equal pieces, and roll and shape for baking (or wrap tightly with plastic wrap and refrigerate overnight).
Roll or press dough into two 10-to-12-inch circles. Place in buttered tart pan or on baking sheet. Pinch small rim all around circle. For topping, dot galettes with butter flaked into small pieces, and sprinkle evenly with sugar.
Bake at 475 degrees for about 10 minutes or until bottom is lightly browned. Remove, place on cutting board, and slice each galette into 6 to 8 wedges.
Quick Cuisine: Power Brunch was originally featured in Domain, March/April 1989
