Description
These butteries are a traditional Scottish pastry, perfect for breakfast or a snack. They are made with a green onion butter and topped with cheddar cheese and poppy seeds.
Ingredients
- 1 cup/240ml lukewarm water
- 1 tbsp granulated sugar
- 1 packet of fast-acting dried yeast (2¼ tsp/7g)
- 2% cups/350g bread flour, plus extra for dusting
- 5% oz/150g sharp cheddar cheese, grated (1⅓ cups)
- ¾ cup/175g unsalted butter, softened
- 5 green onions, roughly chopped (mounded ½ cup/50g)
- 1 tbsp poppy seeds
- salt and black pepper
Method
- Put the water, sugar, and yeast into the bowl of a stand mixer, with the dough hook attachment in place. Whisk together, then set aside for 5-10 minutes, until frothy.
- Add the flour, along with 1¼ teaspoons of salt, and mix on medium-high speed for 7-10 minutes, until smooth and elastic.
- With lightly greased hands, shape the dough into a smooth ball, then return it to the bowl and set aside, covered (at room temperature), for about 1 hour, or until doubled in size.
- Put half the cheese into the small bowl of a food processor, along with the butter, green onions, ¼ teaspoon of salt, and a good crack of pepper. Blitz until smooth, then transfer to a small bowl and set aside, at room temperature.
- Transfer the risen dough to a clean and well-floured work surface.
- Roll out to form a 10¼ x 16-inch/26 x 40cm rectangle, then, with the short side facing you, add a third of the butter and use the back of a spoon to spread it over the top two-thirds of the dough.
- Fold the bottom third up and over, so that it comes halfway up the dough, then fold in the top third, like a letter fold. You should be left with a rectangle measuring about 10 x 6 inches/25 x 15cm.
- Give the dough a quarter turn (so that the short side is always facing you), then cover with a clean tea towel and let it rest on the work surface for 20 minutes.
- Repeat the spreading and folding process twice more, rotating and resting the dough again for 20 minutes in between.
- After the final fold, let it rest again for 15 minutes, then roll it out again to form a 10% x 16-inch/26 x 40cm rectangle.
- Cut the dough in half down the middle, then divide each half into six smaller rectangles, for a total of 12 pieces.
- Divide them between two parchment-lined baking sheets, cover with a clean tea towel, and let rise for a final 20-30 minutes or until well risen.
- Preheat the oven to 425°F.
- Dip your fingers in flour and gently push them right down into each buttery to create some dimples.
- Top the butteries with the remaining ⅔ cup/75g of cheddar and sprinkle with the poppy seeds.
- Bake for 15 minutes, then rotate the sheets and continue to bake for 3-5 minutes, until well risen and golden brown.