Butteries, morning rolls, rowlies, cookies – whatever you call them, this Scottish version of the crossisant is a firm favourite in the north east. If you believe it they were made by an Aberdonian baker who messed up making crossisants, likely through lack of patience.
The process here is quite similar to a crossistant but also focaccia. These are not meant to be elegant pastries. Lard and butter are traditionally used, but I find the addition of a little vegetable oil makes the spread of the lard mixture easier. Also be gentle with your dough so to not risk overworking it.
Time: 2 Hours
Difficulty: Take Your Time
500g Strong White Bread Flour
300ml of Water
4g of Salt
1 teaspoon of Brown Sugar
7g of Dried Yeast
50ml of Vegetable Oil e.g. Rapeseed
100g of Lard
100g of Butter
- Mix together the water, yeast and sugar. Leave for 10 minutes to allow the yeast to bloom.
- Mix together the salt and the flour. Separately cream together the oil, butter and lard.
- Add the water yeast mixture to the flour. Bring together to form a dough before kneading for 5 minutes.
- Rest the dough for 45-60 minutes.
- Roll the dough into a large sheet and spread 1/3 of the lard mixture over it. Fold the dough to cover the lard mixture.
- Repeat step 5 two times.
- Roll out the dough once more and with your fingers poke holes though the layers of dough. Then roll the dough into a ball.
- Chill in the fridge for 10 minutes (this will make it easier to work with).
- Portion the dough into 8 balls.
- Place on floured baking sheets and with your hands press down into circles of 2cm thickness. Dust with flour on top.
- Preheat your oven to 160 degrees Celsius and give the dough another 10 minutes to rest.
- Bake for 20-25 minutes until browned at the edges.
- Serve immediately with salt butter, jam or honey.
2 thoughts on “No.169 Butteries”
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