Butteries
Discover the irresistible charm of Scottish "Butteries," a traditional breakfast treat with a flaky, buttery texture akin to a cross between a croissant and a bread roll. Also known as "rowies," these indulgent pastries are made with layers of rich butter and lard delicately folded into a yeasted dough, resulting in a sublime melt-in-your-mouth experience. With just a few pantry staples like all-purpose flour, sugar, and yeast, and a bit of time for kneading and folding, you can recreate this authentic delicacy at home. Perfectly golden and crisp on the outside, yet soft and indulgent inside, butteries are best served warm, spread with jam or butter, or paired with a steaming cup of tea. Whether you're looking to explore traditional Scottish baking or simply indulge in a decadent treat, these homemade butteries are sure to become a favorite! Keywords: Scottish butteries, traditional butteries recipe, flakey pastries, easy Scottish baking.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 10 g Salt
- 10 g Granulated sugar
- 10 g Instant yeast
- 300 ml Water
- 250 g Unsalted butter (softened)
- 50 g Lard (softened)
Instructions
In a large bowl, combine the flour, salt, sugar, and instant yeast. Mix well to evenly distribute the dry ingredients.
Gradually add the water into the dry ingredients and mix until a slightly sticky dough forms. You can use your hands or a stand mixer with a dough hook attachment.
Turn the dough onto a floured surface and knead for about 10 minutes (or 5 minutes in a stand mixer) until it becomes smooth and elastic.
Shape the dough into a ball and place it into a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.
In a small bowl, combine the softened butter and lard until smooth and spreadable.
Once the dough has risen, turn it out onto a lightly floured surface. Roll it into a rectangular shape about 1 cm thick.
Spread a third of the butter-lard mixture evenly over two-thirds of the dough. Fold the unbuttered third of dough over the middle, then fold the remaining third on top (like folding a letter).
Rotate the dough 90 degrees, roll it out again into a rectangle, and repeat the buttering and folding process twice more, chilling the dough for 10-15 minutes between folds if it becomes too warm.
After the final fold, roll out the dough to about 1 cm thickness and cut it into 12 equal portions.
Shape each portion into a rough oval or circle and flatten slightly. Place them on a baking sheet lined with parchment paper, leaving some space between each one.
Cover the baking sheet with a clean kitchen towel and let the butteries rise for 20-30 minutes while you preheat the oven to 220°C (425°F).
Bake the butteries in the preheated oven for 12-15 minutes, or until they are golden brown and puffed up.
Allow the butteries to cool slightly before serving. Best enjoyed warm with jam, butter, or on their own!
Nutrition Facts
Calories |
4211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.0 g | 331% | |
| Saturated Fat | 148.8 g | 744% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 3940 mg | 171% | |
| Total Carbohydrate | 408.2 g | 148% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 11.4 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 152 mg | 12% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 574 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
