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Butter by Pepe Saya | Recipe by Jaci Koludrovic

STEP 1: PREFERMENT

INGREDIENTS 150g milk, 15g instant yeast, 175g strong flour, 20g sugar, 5g salt.

PLACE flour, sugar, salt in bowl of electric mixer fitted with dough hook.
WARM milk, add yeast & stir.
TURN machine on low.
POUR over warm milk.
WORK together to form a smooth elastic dough.
WRAP in cling film and refrigerate.
REST overnight.

 

STEP 2: DOUGH

INGREDIENTS preferment, 20g yeast, 430g milk, 15g butter, 800g strong flour, 70g sugar, 20g salt

PLACE preferment, flour, sugar, salt in bowl of electric mixer fitted with dough hook. 
WARM milk with the butter add yeast & stir. 
TURN machine on low. 
POUR over warm milk. 
WORK for 15 minutes to form a firm smooth dough. 
WRAP very tightly in cling film and refrigerate. 
REST for a minimum of 3 hours or overnight 


STEP 3: LAMINATION

INGREDIENTS 620g butter sheet.

REMOVE butter & dough from fridge.
ROLL dough into rectangle twice the length of butter sheet and approx 1cm thick.
ENCASE butter with dough by completely folding over edges.
ROLL dough carefully lengthways only, creating a long rectangle approx 1cm thick.
CONCERTINA FOLD dough in thirds. As you would a business letter.
RELAX dough in fridge for 30 min.
ROTATE dough 90 degrees and roll again (open end to open end) into a long rectangle. Again folding into thirds.
REPEAT this rolling & rotating 2 more times, relaxing for 30 min between each.

Note: to make a Buttersheet, you can buy Pepe Saya Butter rounds and flatten them with a rolling pin to fit the size of the pastry.


STEP 4: BAKE

PREHEAT oven to 190 degrees.
ROLL dough into rectangle approx 70cm x 20cm x0.6cm thick.
CUT triangles with a base of roughly 8cm.
ROLL triangles from base to tip creating a log.
PROVE croissants till double in size.
BRUSH lightly with egg wash.
BAKE for 15 - 20 min till dark golden, flaky and cooked throughout.


Recipe kindly provided by Pepe Saya, recipe created by Jaci Koludrovic