The Aberdeenshire mobile kitchen dish ...
Mix the flour, yeast, sugar and salt together in a large bowl.
Make a well in the centre and pour in the water.
Mix with a wooden spoon and then your hands to form a ball.
Turn out onto a floured surface and knead for 10 minutes until the dough is smooth and pliable.
Put in a clean bowl, cover with a piece of oiled cling film and leave to rise in a warm place for about an hour, or until doubled in size.
Cream the butter and lard together and divide into four portions.
Turn the dough onto a floured surface and knead for a minute.
Using a rolling pin, roll into a rectangle roughly 40cm x 20cm and about 1cm thick.
Spread one portion of the butter mixture over the bottom two thirds of the rectangle.
Fold the remaining third of the dough over onto the butter mixture then lift the bottom third over that, to give three layers of dough with fat between them.
Roll the dough back to its original size.
Repeat the fat spreading, folding and rolling stages three times more, until all the butter mixture is used.
Preheat the oven to 200C/400F/Gas 6.
Cut the dough into 16 pieces and shape each one into a round, flat bun shape.
Place the buns on to two lightly oiled baking trays and leave to rise for a further 45 minutes or until light and puffy.
Bake for about 18 minutes or until slightly risen and golden brown.
Cool on wire racks or serve warm.
Spread the base of each buttery thickly with butter and top with marmalade or jam.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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