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Belgian Sugar Tart | Belgian Cinnamon Roll Cake | Vaution de Verviers | Copyright Bake Across Europe
Kristin

Belgian Sugar Tart | Vaution de Verviers

The Vaution de Verviers is a traditional Belgian pastry from the city of Verviers, made by stacking layers of yeast dough with butter, sugar, and cinnamon until they bake into a syrupy, golden tart. Often described as a cross between a cake and a cinnamon roll, it remains a beloved local specialty rarely found outside its hometown.
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Prep Time 45 minutes
Cook Time 30 minutes
Rising Time 1 hour 10 minutes
Total Time 2 hours 25 minutes
Servings: 12
Course: Dessert
Cuisine: Belgian
Ingredients Method

Ingredients
  

Dough
  • 500 g all-purpose flour 4 cups
  • 200 ml milk scant 1 cup
  • 1 egg
  • 7 g instant yeast 2¼ tsp
  • 50 g sugar ¼ cup
  • 10 g salt 1¾ tsp
  • 150 g unsalted butter, at room temperature 11 tbsp
Filling
  • 250 g sugar 1¼ cups
  • 250 g unsalted butter, chilled and cubed 18 tbsp
  • 1 tbsp ground cinnamon
Topping
  • 1 egg, beaten with 1 tbsp milk
  • Powdered sugar for dusting

Method
 

Make the dough
  1. In a stand mixer, combine milk, sugar, and yeast. Let the mixture sit for about 5 minutes to bloom. Then, add the flour and salt until mostly combined. With the mixer on medium speed, add in the butter one tablespoon at a time, only adding in the next tablespoon after the first one has been fully incorporated. Knead on medium speed for about 10 minutes.
  2. Divide the dough into two portions of 200 g each and three portions of 150 g each.
  3. Shape into balls, cover with a towel, and let rise for about 40 minutes in a warm place.
Prepare the layers
  1. Roll out all 5 dough portions into discs with a rolling pin. Roll the two 200 g portions larger than the 150g portions.
  2. Place one of the 200 g portions on a parchment-lined baking sheet.
  3. In a bowl, mix sugar with ground cinnamon (use more or less cinnamon depending on taste).
  4. Spread a thin layer of cinnamon-sugar over the dough, leaving the edges clear by about an inch. Dot the sugar with one quarter of the cubed butter. (If you want to be very precise, add 65g each of sugar and 65g butter to each layer.) Avoid getting sugar around the edges of the bottom piece, this will allow it to seal properly when the top piece of dough is put on top.
  5. Cover with a 150 g dough portion. Repeat the sugar, cinnamon, and butter layering for the other two 150 g pieces.
  6. Roll out the second 200 g portion and place it on top.
  7. Fold the bottom edges up over the top to seal the layers so the butter doesn’t escape during baking.
Proof and bake
  1. Let the assembled vaution rest for 30 minutes, covered lightly with plastic wrap.
  2. Make 4 slits in the center of the vaution to vent for steam. Brush the dough with the egg wash and dust with powdered sugar.
  3. Bake in a preheated oven at 180 °C / 350 °F for about 30 minutes, until golden.
  4. Best enjoyed slightly warm after cooling for about 1 hour. If some butter leaks from the tart during baking, it's not the end of the world. Simply remove it from the baking sheet and allow it to cool on a baking rack instead of letting it cool in the pool of butter. This will keep it from getting soggy.