Aberdeen Butteries RecipeOrigin: Scottish Period: Traditional |
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These are traditional Aberdonain yeast rolls made with lots of butter. Very rich, but not unlike baps in appearance. Ingredients:
450g plain flour 
Aberdeen Butteries Preparation:Method:Sift the flour into a large mixing bowl. Meanwhile mix the sugar in 100ml of water and add the yeast. Leave in a warm spot to prove and when it begins bubbling (about 20 minutes), add to the flour along with the remaining water. Mix well to combine then cover with a damp cloth and set aside in a warm place until doubled in size (about 40 minutes). Meanwhile, cream the butter and the lard together and divide into 3 equal parts. When risen knock the dough back then turn onto a floured board and roll into a long strip. Dot the first 1/3 of the butter mixture on the top 1/3 of the pastry. Fold the pastry over to make an envelope (ie fold the fat covered portion to the middle then fold the lower portion to cover. Roll out and repeat the process until all the butter mixture has been used up. Roll the dough out then cut into small ovals or rounds (about 5cm in diameter). Lay these on a floured baking sheet, ensuring you have 5cm free space between the rounds. Cover with a damp cloth and allow to rise for about 50 minutes. Remove the cover, place in an oven pre-heated to 180°C and bake for about 20 minutes, or until nicely browned. |
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