I had been putting off the flaky butter buns challenge. Whilst I have been baking bread for about 18 months, I have never really attempted cakes or pastries. So this was outside my comfort zone.
Strong white flour
More unsalted butter
I had made the dough last night and placed it in the fridge overnight to ferment. It had been quite a stiff dough but it had risen despite the cool of the fridge. I smile at this remembering making bread with my mother when the emphasis was placing the dough in a warm place with a premium on keeping the fermentation short.
This morning the butter is introduced. Did I mention that there was butter in this recipe?
"The modern affluent-puritan may claim the buttered loaf is an unnecessary extravagance, but for anyone who feels that life is lean enough, these breads make a simple life feel less harsh and more enjoyable." ~ Dan Lepard, THL, p 144
The recipe involves folding in the butter, resting the dough and then rolling it out to a 1 cm thickness
Finally the dough is rolled out and 11 cm circles are cut out. The edges are pulled in to the centre and pinched and then smoothed into a smooth round bun. I put them on some baking parchment on a baking tray, cover and leave to rise for 1 1/2 hours.
They do rise but I wonder whether I could have left them longer?
They bake in the oven at 200C for 25 minutes. They look golden when they come out, sitting in a molten butter lake. They smell decadent.
They are light though perhaps could have been lighter. Definitely flaky and buttery. Not bad for a first effort but I can't help feeling I have missed something. But that said, I may have a go at making croissants this summer.