Butter Dough

Butter Dough Recipe from Romania with White Wine and Sour Cream

Region / culture: Romania | Preparation time: 30 minutes | Servings: 8

Introduction

Butter dough is a versatile and delicious pastry dough that is perfect for a variety of sweet and savory recipes. This rich and flaky dough is made with a combination of flour, butter, eggs, sour cream, and white wine, resulting in a tender and buttery crust that is perfect for pies, tarts, and pastries.

History

Butter dough, also known as pâte brisée, has been a staple in French cuisine for centuries. This classic dough is used in a variety of traditional French dishes, such as quiche, tarts, and galettes. The combination of butter, flour, and eggs creates a rich and flavorful dough that is perfect for both sweet and savory recipes.

Ingredients

First dough

10 oz / 300 g of flour
3 yolks
3 tbsp of white wine
3 tbsp of sour cream
a little salt

Second dough

10 oz / 300 g of butter
4 oz / 120 g of flour

How to prepare

Mix the egg yolks with the sour cream, wine, and salt. Add flour and knead well until the dough starts to bubble.
Allow the dough to rest while you prepare the second dough.
Knead the butter with the flour and set it aside until you roll out the first dough into a thin square.
Next, roll out the second dough into another square, slightly smaller but equally thin.
Place the smaller square over the larger square and fold it three times lengthwise and then three times crosswise.
Roll the dough into a thin square again and fold it as explained before.
Refrigerate the dough for 10 – 15 minutes.
Once again, roll the dough into a square and fold it the same way as before.
Refrigerate the dough for another 10 – 15 minutes.
Repeat this process a third time, then roll the dough into a sheet that is about the thickness of a finger. Use it according to your needs.

Variations

For a sweeter dough, add a tablespoon of sugar to the flour mixture.
For a savory dough, add herbs or spices to the flour mixture.

Cooking Tips & Tricks

Make sure to use cold butter when making butter dough, as this will help create a flaky and tender crust.

- Be sure to refrigerate the dough for at least 10-15 minutes between each folding and rolling step to ensure the butter stays cold and the dough remains flaky.

- When rolling out the dough, be sure to flour your work surface and rolling pin to prevent sticking.

- For a sweeter dough, you can add a tablespoon of sugar to the flour mixture.

Serving Suggestions

Butter dough is perfect for making a variety of sweet and savory dishes, such as quiche, tarts, and galettes. Serve with your favorite fillings and toppings for a delicious meal or dessert.

Cooking Techniques

Be sure to refrigerate the dough between each folding and rolling step to ensure a flaky crust.

- Use a light touch when rolling out the dough to prevent it from becoming tough.

Ingredient Substitutions

You can use whole wheat flour in place of all-purpose flour for a healthier version of butter dough.

- Greek yogurt can be used in place of sour cream for a tangy twist.

Make Ahead Tips

Butter dough can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Simply thaw in the refrigerator before using.

Presentation Ideas

Butter dough can be shaped into a variety of shapes and sizes for a beautiful presentation. Try using cookie cutters to create fun shapes or braiding the dough for a decorative edge.

Pairing Recommendations

Butter dough pairs well with a variety of fillings, such as fruits, vegetables, meats, and cheeses. Serve with a side salad or soup for a complete meal.

Storage and Reheating Instructions

Store leftover butter dough in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for 5-10 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of butter dough contains approximately 300 calories.

Carbohydrates

Each serving of butter dough contains approximately 20 grams of carbohydrates.

Fats

Each serving of butter dough contains approximately 25 grams of fat.

Proteins

Each serving of butter dough contains approximately 4 grams of protein.

Vitamins and minerals

Butter dough is not a significant source of vitamins and minerals.

Alergens

Butter dough contains gluten, dairy (butter), and eggs.

Summary

Butter dough is a rich and indulgent pastry dough that is high in fat and calories. It is best enjoyed in moderation as part of a balanced diet.

Summary

Butter dough is a classic pastry dough that is perfect for a variety of sweet and savory recipes. With a rich and buttery flavor, this versatile dough is sure to become a staple in your kitchen. Enjoy making delicious pies, tarts, and pastries with this easy and delicious recipe.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a sunny afternoon, and I was rummaging through an old box of recipes that had been passed down to me from my own grandmother. As I sifted through the yellowed index cards and tattered magazine clippings, a faded piece of paper caught my eye. It was a recipe for Butter Dough, written in delicate cursive handwriting.

I had never heard of Butter Dough before, but the ingredients intrigued me. Butter, flour, sugar, and a pinch of salt were all that was needed to create this simple yet decadent dough. I could almost taste the rich, buttery flavor just by reading the recipe.

Curious to learn more about this mysterious recipe, I decided to try my hand at making it. I gathered the ingredients and followed the instructions carefully, mixing the butter and sugar until light and fluffy, then adding the flour and salt to create a smooth dough.

As the dough came together in my hands, I could feel the magic of baking at work. The sweet scent of butter filled the kitchen, and I knew I was onto something special.

After chilling the dough in the refrigerator for a few hours, I rolled it out on a floured surface and cut it into delicate shapes. I baked the Butter Dough in the oven until it was golden brown and crisp, then let it cool on a wire rack.

The first bite of Butter Dough was pure bliss. The butter melted in my mouth, leaving behind a rich, satisfying flavor that lingered on my taste buds. I knew I had stumbled upon a treasure trove of a recipe, one that would become a staple in my kitchen for years to come.

I shared the Butter Dough with my family and friends, and they all marveled at its delicious simplicity. They begged me for the recipe, but I kept it close to my heart, savoring the secret that had been passed down to me.

Over the years, I continued to perfect the recipe for Butter Dough, experimenting with different shapes and flavors to create a variety of sweet treats. I added a sprinkle of cinnamon here, a drizzle of chocolate there, each variation more delightful than the last.

As I baked batch after batch of Butter Dough, I felt a connection to the generations of women who had come before me, each one passing down their knowledge and love of cooking. I imagined my own grandchildren finding this recipe one day, just as I had, and feeling the same sense of wonder and discovery.

And so, the story of Butter Dough continues to unfold, a simple recipe that holds a world of memories and traditions within its buttery layers. I am grateful for the day I stumbled upon that faded piece of paper, for it has brought me joy and connection beyond measure. And as I continue to bake this beloved recipe, I know that the spirit of my grandmother and all those who came before me are right there in the kitchen with me, guiding my hands and filling my heart with love.