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Aberdeen Butteries

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“Posting for ZWT6. Source: http://www.scottishrecipes.co.uk/butteries.htm I suggest giving the dough an hour or two to double in size.”
READY IN:
45mins
YIELD:
15 butteries
UNITS:
US

Ingredients Nutrition

Directions

  1. Make a paste from the yeast, sugar and a wee bit of the warm water and set aside.
  2. 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.
  3. Cream the butter and lard and divide into three portions.
  4. Once the dough has doubled in size give it a good knead then roll into a rectangle about 1cm thick.
  5. Then spread one portion of the butter mixture over two thirds of the dough.
  6. 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.
  7. Allow to cool for 40 minutes.
  8. Repeat stages 5-7 twice more.
  9. Cut the dough into 16 pieces and shape each to a rough circle and place on baking trays.
  10. Set aside to rise for about 45 minutes then bake at 200c for 15 minutes.

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