- 250g White shortening
- 75g Lard
- 20g Salt
- 50g Plain flour
- 450g Strong flour
- 20g Fresh yeast
- 20g Granulated sugar
- 300ml Tepid water
aberdeen butteries
Ingredients
Method
Method
250g White shortening
75g Lard
20g Salt
50g Plain flour
Mix all ingredients together
Leave at room temperature so it is soft enough to work with.
450g Strong flour
20g Fresh yeast
20g Granulated sugar
300ml Tepid water
Place flour in a bowl and make a well in the centre.
Dissolve the yeast and sugar in the water add to the flour.
Knead dough for 10 minutes until smooth.
Cover bowl and leave to prove for 30-45 minutes.
Knock back and roll into a long rectangle shape. Divide fat mixture into 3 and spread over the rectangle.
Fold in half, roll back into the rectangle shape then spread over another third of the fat mixture.
Fold in half again and repeat with the last third of the fat.
Fold in half, roll out to flat slab and cut into rounds in desired size.
Place on baking sheet, cover with oiled cling film and prove for 30 minutes.
Bake at 220*c until golden brown.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
