Crafty Threads 'n' Yarns

Anna · Posted: Sun Dec 23, 2007 8:14 pm Post subject: Butteries

People have been wondering what butteries are. We have them on Christmas day, Boxing day and New Year's Day, for breakfast. They're closest to a croissant, but a bit richer and butterier and less flaky. Definitely worth the effort of making a batch Very Happy

They originate from Aberdeen, just like my Dad Laughing

but my recipe is from Elizabeth David's bread and yeast cookery book, adapted slightly to make life easier.

The day before making butteries you need to divide the butter into two fairly equal pieces, wrap in foil and put into the freezer.

12oz/340g white bread flour
6oz/170g good quality butter (I use one packet of block butter)
½ oz (15g) fresh yeast or 1 sachet fast acting dried yeast.
Rather under ½ pt (280ml) tepid water
2 teaspoons salt
Rice flour or cornflour for dusting

1. Place flour and salt into a large bowl. Add dried yeast now, if using. Alternatively crumble fresh yeast into water and stir until completely dissolved. You can add a pinch of sugar to make it act more quickly but it’s not essential.
2. Add water gradually to flour until a medium soft, non-sticky dough is formed and the sides of the bowl are clean. Mix very well and form dough into a ball. Cover bowl with cling film and leave to rise in a warm, draught-free place for about 45 minutes.
3. In the bowl break down dough and knead a little before placing onto a surface dusted with rice or cornflour. Roll out into a rectangle about 10 x 8 inches (26 x 20cm), keeping the sides as straight as possible.
4. Get one portion of butter from the freezer and grate it onto the foil it was wrapped in (sorry, but you do need to grate it by hand or it melts). Spread the grated butter onto the dough, keeping it as away from the edges as you can. Fold the dough over and roll and turn 3 or 4 times to work the butter in. If any butter pops out simply pull a little dough over it. Fold into thirds again and leave to rest, wrapped in foil, for 15-20 mins in the fridge.
5. Again roll out the dough into a fairly even rectangle on a freshly floured surface and grate the second lot of butter, as before. Spread it onto the dough, fold into thirds and turn and roll 3 or 4 times to work the butter in. Fold into thirds and wrap in foil, leaving it to rest in the fridge for 15-20 mins.
6. Finally roll out the dough into an even rectangle on a freshly floured surface. With a sharp knife cut the rectangle into strips, the strips into squares, then the squares into triangles. You should get at least 18 triangles, although you may get more depending on how you cut the dough.
7. Arrange the butteries onto baking trays dusted with rice or cornflour but not buttered. Cover loosely with cling film and leave for 30 mins to rise a little, but in not too warm a place or the butter will begin to melt.
8. Bake in a hot oven (220 – 230 degrees C/ Gas mark 7) for 15-20 minutes until they are pale gold. Serve with fresh cold butter.

*To re-warm for serving put into a low oven on a baking tray covered with foil, for 2-3 mins.

**Butteries can be frozen. To warm from frozen put butteries onto a baking tray, cover with foil and place in a very hot oven (220-230 degrees C/Gas mark 7) for 10 minutes.

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"I can resist everything except temptation" - Oscar Wilde.

*Anna*

Blossom · Posted: Sun Dec 23, 2007 9:18 pm Post subject:

We used to have these when we lived in Inverurie when I was avery little girl...I had forgotten them really til I read your post!!! Might have to make some for new year!!! Smile

Thanks for the recire Anna!!! Smile

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Sarah

Ravelry ID ~ Blossom

FO's ~ 21

pictish · Posted: Sun Dec 23, 2007 9:27 pm Post subject:

Oooh thanks Anna - we have 2 6-packs in the freezer ready Cool

but I would love to try homemade ones!!!!!

For anyone who hasn't tried them, you haven't lived Laughing

They are wickedly calorific but just so gorgeous. MUCH more delicious than croissants.
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Ali xxx

murdo · Posted: Sun Dec 23, 2007 9:39 pm Post subject:

Wonderful memories of eating freshly baked butteries on the Udny sands, Aberdeen. Will make these at New Year. Thank you.
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Jackie

Knit Knit Knit...frog..frog...I'm winning!!!
http://www.ravelry.com/people/Murdo

Jobo · Joined: 14 Jan 2007 Posts: 4097 Location: East Sussex

Thank you Anna - they sound delicious and I will definitely be giving these a go Very Happy

franney · Posted: Mon Dec 24, 2007 9:18 am Post subject:

Mmmmm, thanks Anna, they sound delish!
I've made a note of the recipe, just in case i feel well enough to do any cooking this Christmas Smile

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