Monday, 24 June 2013

Butter flaps

I've decided to try my hand at baking more, so I have a bunch of recipes I've been trying and tweaking. The other day I made butter flaps.

2 tbsp granulated sugar dissolved in 1 1/2 cups warm water
1 tablespoon dry yeast added to the liquid then covered for 10 minutes
The yeast should bubble up.

In a large bowl put 4 cups flour and 1/2 tsp salt, make a well in the centre and pour in yeast mixture and 2 tbsp oil. mix and then knead for around 4 minutes dusting with flour as needed.
Put the dough in an oiled bowl, cover and leave in a warm area for an hour or so until it around doubles in size.

Punch down the dough, knead again for like a minute. Cut in half, and cut each half into around 6 pieces. roll each piece into a ball then roll flat on a floured surface.

Put some butter on each flatted piece

Then fold in half,

and fold again.

Put on a baking sheet, cover and leave for another hour.

Baked at 400oF for 20 minutes or until a nice golden colour.
They were to have gone over to breakfast the next day, but they didn't make it.
Nice and soft in the centre, a little flaky and crispy on the outside.

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