Dundee Butteries

There may be a backlash arguing that these Scottish Staples hail from Aberdeen. But my parents are Dundee & Arbroath born and bred and this recipe is from their childhood.

Wherever their origin, the saying ‘fat is flavour’ couldn’t be truer. Lying in the sweetest spot between puff pastry and bread, these could rival any French Viennoiserie.

One for a Sunday Morning, with even more butter, coffee, and juice. Proper Scottish Fuel for proper Scottish weather….

butteries, bread rolls, bread recipe, pastry, savoury pastry, butter roll

Yield: 16

Author: Suze Morrison

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Dundee Butteries

Prep time: 1 HourCook time: 15 MinInactive time: 1 HourTotal time: 2 H & 15 M

There may be a backlash arguing that these Scottish Staples hail from Aberdeen. But my parents are Dundee & Arbroath born and bred and this recipe is from their childhood.

Ingredients

• 500g Strong White Bread Flour
• 7g Dried Active Yeast
• 1tbsp Caster Sugar
• 1tbsp Flaked Sea Salt
• 350ml Water, body Temperature
• 275g Unsalted Butter, soft
• 100g Lard, soft (used plant based if required)

Instructions

1. In the bowl of a stand mixer, whisk together the flour, yeast, sugar, and salt. Make a well in the centre and pour in the water.Using your hands, bring together to form a scraggy dough.
2. With a dough hook (or your hands) knead the dough for 8-10 minutes (longer if by hand) until you have a smooth elastic dough. Place in an oiled bowl and prove until doubled in size.
3. In a smaller bowl, cream together the butter and lard using a wooden spoon. Weigh the mixture and divide into 4 portions.
4. Knock back your proved dough and, on a lightly floured surface, roll to a rectangle 20cm x 40cm. Imagine the rectangle as a letter for an envelope. Take one portion of butter mixture and spread over the top two thirds of the dough. Take the bottom third and pull it up to the top of the middle third. Finally pull down the buttery top third over this. This will give you three layers of dough.
5. Roll out the dough again and repeat three more times with the butter mixture. If it becomes too soft, just rest in the fridge for 5 minutes.
6. Weigh the dough and divide it into 16 equal pieces. Roll these into balls then flatten into discs. Lay on two baking sheets lined with non-stick paper and allow to prove for 45 minutes, or until puffy.Meanwhile, preheat oven 200C.
7. Once proved, bake for 10 minutes, turn the trays, and bake 5-10 minutes more or until even gold in colour.
8. Cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
9. Enjoy the crumbs, the greasy fingers, and the feeling of pure, unadulterated joy….

https://gourmetglow.co.uk/recipes/dundee-butteries

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