Receta Recipe For Butter Cake
Butter Cake is the English translation for kouign-amann which originated in the town of Douarnenez in Finistère, Brittany around 1860. Brittany is a beautiful area of France where there is a big push to preserve both the language and traditions of the area. This butter cake is made using bread dough with butter folded through it in the same manner as puff pastry. At the very end of the folding, sugar is added to make it a sweet cake. If one were to adhere to the original recipe then the ratio of 40 percent dough, 30 percent butter, and 30 percent sugar would be used.
- Butter Cake
- Butter Cake Author: Adapted from Paul Hollywood
300g bread flour, plus extra for dusting 5g yeast 5mls salt 200mls water 275g butter, divided * Oil for greasing 100g castor sugar - I used fructose
Place the flour into a stand mixer bowl Add the yeast on one side of the bowl Add the salt to the opposite side of the bowl Add the water Melt 25g of the butter and add Using a dough hook, mix on a slow speed for 2 minutes Increase to a medium speed and mix for a further 6 minutes Turn the dough out onto a lightly floured surface and shape into a ball Lightly oil the bowl and return the dough to it, seam side down Cover and leave to prove for an hour Prepare two pieces of parchment paper, 20cm square Mark a 14cm square on one Place the butter onto the unmarked parchment paper and cover with the marked parchment paper Bash the butter using a rolling pin and then roll out to fit the 14cm marked square Place the butter into the fridge to chill Turn the dough out onto a lightly floured surface Gently knock back and then roll into a 20cm square Place the butter onto this with the corners of the butter lining up with the sides of the dough Fold the corners of the dough over the butter, totally enclosing it Roll out to a 45 x 15cm rectangle Mark the length into 15cm sections and fold the bottom section up Fold the top section down and cover with cling film Place into the fridge for 30 minutes Once again roll out to a 45 x 15cm rectangle and repeat the folding process Cover with cling film and place into the fridge for 30 minutes Repeat once more Roll out the dough to a 45 x 15cm rectangle and sprinkle the sugar onto the dough Repeat the folding process and then working as fast as you can, roll out to a 40 x 30cm rectangle Cut into 12 squares Pinch the 4 corners together and place each piece of dough into a well greased muffin tin Cover with a cloth and leave to prove for 30 minutes Preheat the oven to 220° Celsius Place the tin into the oven and bake for a total of 30 minutes Cover with foil after 10 minutes to prevent the tops from burning Remove and place on a wire rack to cool as soon as you can handle the cakes * you want a solid 250g block plus 25g extra 3.5.3208
Click on the links for conversions and notes.
Butter Cake Waiting To Be Enjoyed
This month Meredith from the Poco Loco Olsons challenged us to make kouign-amann for the Daring Kitchen.
What I blogged April 28:
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About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.