Prep 0 mins
Cook 45 mins
Posting for ZWT6. Source: http://www.scottishrecipes.co.uk/butteries.htm I suggest giving the dough an hour or two to double in size.
- 250 g butter
- 125 g lard
- 1 tablespoon soft brown sugar
- 500 g flour
- 2 teaspoons dried yeast
- 450 ml warm water
- 1 pinch salt
- Make a paste from the yeast, sugar and a wee bit of the warm water and set aside.
- Mix the flour and the salt together. Once the yeast has bubbled up add this and mix well to a dough and leave to rise.
- Cream the butter and lard and divide into three portions.
- Once the dough has doubled in size give it a good knead then roll into a rectangle about 1cm thick.
- Then spread one portion of the butter mixture over two thirds of the dough.
- Fold the remining third of the dough over onto the butter mixture and fold the other bit over - giving three layers. Roll this back to the original size.
- Allow to cool for 40 minutes.
- Repeat stages 5-7 twice more.
- Cut the dough into 16 pieces and shape each to a rough circle and place on baking trays.
- Set aside to rise for about 45 minutes then bake at 200c for 15 minutes.
I adore butteries, its one of the things that I miss most from home!!! hot, dripping with melted butter ... to die for!!! That said, I'm not rating this recipe, because it didnt turn out correctly for me, but I dont really know why. I followed the directions, but when I finally pulled the baked product out of the oven, they were very crispy, more like a tough puff pastry rather than the doughy roll they should be. They look the part, which is why I'm adding my photo, but somewhere, something, is not right. Thanks for posting, Queen Dana, I'll see if I can get some family advice (some keen bakers in my 'home 'family :) ), and I might give it another go (making a smaller quantity), because I'd really love to be able to bake my own butteries! This recipe was made for ZWT8