Celebrate St. Andrew’s Day this week with a traditional Scottish baked treat. The Buckwheat Buttery is based on Aberdeen’s butter ‘rowies’, found in every bakery and supermarket in the country. Fill it, toast it, slather it in butter or simply enjoy it as a savoury breakfast or lunchtime snack. This recipe features in The Modern Baker recipe book, created by the food development team at BaxterStorey.
Makes: 16 butteries
Ingredients
- 350g strong white flour
- 150g buckwheat flour
- 10g fresh yeast or 7g dried fast-action yeast
- 15g dark brown sugar
- 15g fine sea salt
- 350g water
- 275g unsalted butter, softened
- 100g lard, softened
- Extra flour for dusting
- A splash of oil for greasing
Method
- Preheat your oven to 200°C.
- In a large bowl, mix together the flours, yeast, sugar and salt until well combined.
- Make a well in the centre then gradually add water in a thin even stream, stirring well until the mixture comes together to form a dough.
- Tip the dough onto a lightly floured surface and knead until smooth and elastic.
- Transfer to a clean bowl and cover with a greased sheet of cling film. Set aside in a warm place to prove for at least one hour, or until dough has doubled in size.
- In a separate bowl, mix together the butter and lard until well combined. Divide mixture into four equal amounts.
- When the dough has proved, turn it onto a lightly floured surface and roll out to a 40cm x 20cm rectangle that is about 5mm thick.
- Turn the dough so that the shortest edge is facing you. Spread one portion of butter and lard mixture over the bottom ⅔ of the dough rectangle. Fold down the remaining ⅓ of dough onto the butter and lard mixture to cover the centre section. Fold up the other end of the dough over this so that all the fat is encased. This should give you a dough block that is 20cm x 14cm.
- Roll out again to 40cm x 20cm and repeat the process three times, by which time all of the fat will have been used and the dough has been rolled out a total of four times.
- For a final time roll the dough out to 40cm x 20cm and cut into 16 pieces. Roll each into a ball then flatten.
- Transfer the butteries to a lightly greased baking tray and set aside to prove for 40–45 minutes, or until they have doubled in size.
- When the butteries have risen, bake them in the pre-heated oven for 15–18 minutes or until they are golden-brown and cooked through.
- Set aside to cool on wire rack.
- Serve fresh or toasted.
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