Frank's Recipes! Aberdeen Butteries

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Aberdeen Butteries

Makes 20

6 cups (680g) unbleached white bread flour
2 tablespoons (15g) coarse sea salt, crushed or ground
1 0.6-oz. cake fresh yeast (15g), or 1 envelope active dry yeast (2-1/4 teaspoons) plus 1/2 teaspoon sugar
2 cups (430ml) lukewarm water
1 tablespoon sugar
extra flour for dusting
3/4 cup (170g) butter, at room temperature
3/4 cup (170g) lard (I would substitute Crisco)
a 3-inch round or oval biscuit or cookie cutter
2-3 baking sheets, lightly floured

Stir together the flour and salt in a large bowl. Crumble the fresh yeast into a small bowl. Stir in the lukewarm water and sugar until smooth. If using dry yeast, mix the granules and the sugar with the lukewarm water and let stand until foamy, 5 to 10 minutes. Make a well in the center of the flour. Add the yeast mixture to the well. Work in the flour from the bowl and mix to a soft, but not sticky dough.

Turn out the dough onto a lightly floured work surface and knead for 10 minutes, or so until the dough is smooth and elastic. Wash and dry the bowl. Return the dough to the bowl. Cover the bowl with a damp dish towel and let rise at room temperature, away from drafts, until doubled in size, 1-1/2 hours.

In a small bowl, mash together the butter and lard. Then divide it into three batches. Punch down the dough. Roll out the dough, rolling away from you, on a lightly floured surface with a lightly floured rolling pin, to an 18x6-inch rectangle, with a short side facing you. Dot the top two-thirds of the dough rectangle with one batch of the butter and lard mixture, leaving a 1/2-inch border at the edges. Fold the uncovered bottom third of the rectangle up over half the fat, then fold the top third of the rectangle down to make a three-layer dough sandwich about 6 inches square, with the completely enclosed side at the top. Seal the side and bottom edges by pressing down with a rolling pin. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Repeat the rolling, filling, folding and chilling processes twice more. Each time, roll out the dough with the completely enclosed side to your left. After the last folding, tightly cover the dough. Then, for easiest handling, chill at least a day, or overnight, before cutting.

Roll out the dough to a circle about 3/4 inch thick. Leave to rest, uncovered, for 5 minutes. Brush off the excess flour. Using a floured biscuit or cookie cutter, stamp out about twenty rounds or ovals. Place the cutouts, upside down and apart, on the prepared baking sheets. Cover with plastic wrap. Let stand until slightly risen, about 20 minutes.

Meanwhile, heat the oven to 400F degrees. Bake them for 20 to 25 minutes, or until golden brown and crisp. Transfer to wire racks.

Delicious served warm for breakfast, with unsalted butter and orange marmalade.