ABERDEEN BUTTERIES RECIPE (ALSO KNOWN AS ROWIES)
Butteries, also known as Rowies or even Aberdeen rolls, originated in the northeast of Scotland as an alternative bread roll for fisherman to eat while out at sea. If you've never tried a buttery, it's a bit of a cross between a roll and a croissant, as they're made with layers of pastry and a butter and lard mixture that give them a flakey texture. Some say they look a bit like a squashed croissant. It doesn't sound particularly appealing but they really are delicious!
Provided by Phil & Sonja
Categories Recipes
Time 3h30m
Number Of Ingredients 8
Steps:
- Mix the yeast, sugar, and water, and set aside.
- In a large bowl mix the flour and salt.
- Slowly add the liquid and use a fork to bring it together.
- Once combined turn out onto a floured work surface and knead until it is elastic and smooth. You might need to sprinkle more flour over to knead in if the mixture is too wet and sticking.
- Form into a ball, place into a large bowl, score the top with an X, cover in clingfilm and put in a warm place for about an hour to allow it to expand in size (this is called proving).
- Measure out your butter and lard and cut into small pieces in a bowl to allow it to come to room temperature if it isn't already.
- After the dough is proved return to a lightly floured work surface and knead very gently before rolling out to a rectangle shape that is about 2/4 of an inch thick. Have the short edge facing you.
- Beat the butter and lard together with a wooden spoon so it's smooth and roughly split into 3 in the bowl.
- Using your hands, smear one-third of the butter and lard mixture over the lower two-thirds of your rectangle. Fold the top half (without the mixture) over onto the middle third, and then the bottom third up on top of that.
- Wait approximately half an hour and repeat the process again, but roll the dough the opposite way to how you have folded it.
- Wait another half hour and repeat for the last time, turning the dough again to roll the opposite way. You are basically creating layers in the pastry with the butter/lard mixture in between.
- Roll the dough out to about 3/4 of an inch thick and divide into around 15 pieces which you can then gently shape into rounds. Put these on a lightly floured baking tray (or two) and cover with a large plastic bag or lose cling film, and then allow to prove for a further 30 minutes. You'll want to space the rounds out to allow them to expand.
- Meanwhile preheat the oven to 200C/400F and when the butteries have finished proving place them into the oven for 15-20 minutes. Keep a close eye on them from the 15-minute mark! They should turn golden brown.
- Remove from the oven and move to a rack with a plate or paper towels underneath so they're not sitting in the fat on the tray.
- Allow to cool slightly before eating, or save for later! Serve with jam, or if you dare, even more butter!
Nutrition Facts : Calories 326 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 243 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
ABERDEEN BUTTERIES (ROWIES)
Steps:
- In a large bowl, mix together the flour, yeast, sugar and salt until well combined.
- Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the mixture comes together as a dough. (NB: You may not need to use all of the water.)
- Turn the dough out onto a lightly floured work surface and knead lightly for 8-10 minutes, or until smooth and elastic.
- Transfer the kneaded dough to a clean, greased bowl and cover with a greased sheet of cling film. Set aside in a warm place to rise (prove) for at least one hour, or until the dough has doubled in size.
- Meanwhile, in a separate bowl, cream together the butter and lard until well combined. Divide the mixture into four equal portions.
- When the dough has proved, turn it out onto a lightly floured surface and knead for a further 1-2 minutes.
- Roll out the dough into a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick.
- Turn the dough around so that the shortest edge is facing you. Spread one portion of the butter and lard mixture over the bottom two-thirds of the dough rectangle.
- Fold the remaining one-third of the dough rectangle over onto the butter and lard mixture to cover the centre section of the dough rectangle. Fold the other end of the dough rectangle over the folded dough, so that the dough ends up three times its original thickness.
- Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Repeat the process of spreading and folding with another portion of the butter and lard mixture.
- Repeat the process twice more, until all of the butter and lard mixture has been used up and the dough has been rolled out a total of four times.
- Preheat the oven to 200C/400F/Gas 6.
- Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Cut the dough into 16 pieces and roll each into a round, flat bun shape.
- Transfer the buns to a lightly oiled baking tray and set aside for 40-45 minutes, or until they have doubled in size again (leave enough space between them for expansion).
- When the buns have risen, bake them in the oven for 15-18 minutes, or until they have risen further and are golden-brown and cooked through. Set aside to cool on a wire rack.
- Serve each buttery warm, spread with butter and jam.
THE BEST FLAKY BUTTERMILK BISCUITS
We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties -flaky, golden, tender and moist, just as biscuits should be.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 12 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
- Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
- Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.
BROWN BUTTERY BOWTIES
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the butter in a Dutch oven or large, high-sided saucepan over medium-high heat. Cook until the butter becomes golden brown and fragrant, 3 to 4 minutes. Remove from heat, cover and set aside.
- Bring a pot of generously salted water to bowl. Cook the farfalle until it is al dente, 8 to 10 minutes. Meanwhile, place the breadcrumbs in a dry pan and toast over medium heat until lightly golden, 2 to 3 minutes. Remove from the heat and transfer to a small bowl. Add the parsley, lemon zest, salt, pepper and 2 tablespoons of the brown butter and stir to combine. Set aside.
- Put the brown butter back on medium heat. Drain the farfalle and add it to the butter, tossing to coat. Sprinkle with the breadcrumbs and Parmesan and serve with more Parmesan.
ABERDEEN BUTTERIES
Posting for ZWT6. Source: http://www.scottishrecipes.co.uk/butteries.htm I suggest giving the dough an hour or two to double in size.
Provided by Queen Dana
Categories < 60 Mins
Time 45m
Yield 15 butteries
Number Of Ingredients 7
Steps:
- Make a paste from the yeast, sugar and a wee bit of the warm water and set aside.
- 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.
- Cream the butter and lard and divide into three portions.
- Once the dough has doubled in size give it a good knead then roll into a rectangle about 1cm thick.
- Then spread one portion of the butter mixture over two thirds of the dough.
- 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.
- Allow to cool for 40 minutes.
- Repeat stages 5-7 twice more.
- Cut the dough into 16 pieces and shape each to a rough circle and place on baking trays.
- Set aside to rise for about 45 minutes then bake at 200c for 15 minutes.
More about "butteries recipes"
SCOTTISH BUTTERY RECIPE - ABERDEEN BUTTERIES ROWIES
From scottishrecipes.co.uk
BUTTERY ABERDEEN – BD NEWS REPORTER
From bdnewsreporter.com
A NORTH EAST SCOTLAND DELICACY – ROWIES OR BUTTERIES
From wearenotfoodies.com
THE ONLY BUTTER TART RECIPE YOU’LL EVER NEED - CHATELAINE
From chatelaine.com
PERFECT FLAKY BUTTER BISCUITS RECIPE | LAND O’LAKES
From landolakes.com
THE MOST FLUFFY AND BUTTERY BISCUITS EVER
From tablefortwoblog.com
50 OF OUR MOST BUTTERY RECIPES | ALLRECIPES
From allrecipes.com
BUTTERIES RECIPE (ALSO KNOWN AS ROWIES AND ABERDEEN ROLLS!)
From staging.scottishscran.com
BUTTERIES, ABERDEEN BUTTERIES, ROWIES, BUTTERY RECIPE – THE SCOTTISH ...
From thescottishkitchen.com
BUTTERIES RECIPE – WE ARE NOT FOODIES
From wearenotfoodies.com
BUTTERIES | TRADITIONAL BREAKFAST FROM ABERDEEN, SCOTLAND
From tasteatlas.com
38 BUTTERY DESSERT RECIPES TO INDULGE IN | TASTE OF HOME
From tasteofhome.com
PIN ON BUTTERY RECIPES
From pinterest.com
UTTERLY BUTTERY: THE SCOTTISH PASTRIES ‘THAT LOOK LIKE ROADKILL ...
From theguardian.com
ABERDEEN BUTTERIES RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
EASY BUTTERY BISCUITS - BUTTERY AND EASY - AMISH365.COM
From amish365.com
100 BUTTERY RECIPES THAT ARE WAY, WAY BETTER WITH BUTTER
From tasteofhome.com
BUTTERIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BUTTER CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
ABERDEEN BUTTERIES - RECIPE | COOKS.COM
From cooks.com
BUTTERIES RECIPE - WEBETUTORIAL
From webetutorial.com
EASY ABERDEEN BUTTERIES RECIPE | ABERDEEN ROWIES RECIPE
From oursocalledlife.co.uk
NORTH EAST SCOTLAND DELICACY - THE BUTTERY - TRUE HIGHLANDS
From truehighlands.com
CAKEYBOI: HOMEMADE BUTTERIES
From cakeyboi.com
SCOTTISH BUTTERIES ROWIES TOFFEE AND SOFTIE RECIPES FROM …
ROWIES (ABERDEEN BUTTERIES) - 918 PLATE
From 918plate.com
BUTTER BISCUITS RECIPE (EXTRA EASY) | KITCHN
From thekitchn.com
A RECIPE FOR ABERDEEN ROWIES OR BUTTERIES | NORTHLINK FERRIES
From northlinkferries.co.uk
PEANUT BUTTER & CO. PEANUT BUTTER - ILOVEPEANUTBUTTER.COM
From ilovepeanutbutter.com
SCOTTISH BUTTERIES | FOOD TO LOVE
From foodtolove.co.nz
RECIPES | BETHESDABAKIN5
From bethesdabakin5.wordpress.com
BUTTERIES RECIPE (ALSO KNOWN AS ROWIES AND ABERDEEN ROLLS!)
From pinterest.ca
A DESSERTS BLOG SHARING BAKERY WORTHY RECIPES - BUTTERNUT BAKERY
From butternutbakeryblog.com
10 TRADITIONAL SCOTTISH BAKING RECIPES TO TRY
From scottishscran.com
BUTTERY RICH CRACKERS | KING ARTHUR BAKING
From kingarthurbaking.com
BUTTERIES RECIPE (ALSO KNOWN AS ROWIES AND ABERDEEN ROLLS!)
From pinterest.ca
MISSING YOUR BUTTERY FIX? HERE’S HOW YOU CAN MAKE THIS TASTY LOCAL ...
From pressandjournal.co.uk
SCOT SHARES 'SECRET RECIPE' TO MAKE BAKERY-QUALITY BUTTERIES
From dailyrecord.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #5-ingredients-or-less #breads #oven #easy #rolls-biscuits #dietary #equipment
You'll also love