Changes: Butter Dough

Latest revision as of 01:03, 11 February 2011

Description[]

In Romanian: Aluat de unt

Ingredients[]

First dough[]

10 oz / 300 g flour
3 yolks
3 tablespoons white wine
3 tablespoons [[sour cream]
a little salt

Second dough[]

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

Directions[]

Mix the yolks with the sour cream, wine and salt, add flour and knead well until the dough starts to bubble.
Let it rest until you prepare the second dough.
Knead the butter with the flour and leave aside until you roll the first dough into a pencil thin square.
Then roll the second dough into another slightly smaller, but equally thin square.
Lay the small square over the big square and then fold three times lengthwise and then three times crosswise.
Roll the dough into a pencil thin square and fold again, the way explained above.
Refrigerate for 10 – 15 minutes.
Again, roll the dough into a square and fold again the same way.
Again, refrigerate for 10 – 15 minutes.
Repeat this a third time, then roll into a finger thick sheet and use according to your need.

@@ Line 1: / Line 1: @@
-{{Wikifiedrecipe}}
-[[Image:image.jpg|right|thumb|]]
 ==Description==
 In Romanian: Aluat de unt
+[[File:Butterdough.jpeg|right|200px]]
 ==Ingredients==
-For the first dough:
+=== First dough ===
-*10 oz/300 g [[flour]],
+* 10 oz / 300 g [[flour]]
-*3 yolks,
+* 3 [[yolks]]
-*3 tablespoons [[white wine]],
+* 3 tablespoons [[white wine]]
-*3 tablespoons [[sour cream]],
+* 3 tablespoons [[sour cream]
-*a little [[salt]];
+* a little [[salt]]
-For the second dough:
+=== Second dough ===
-*10 oz/300 g [[butter]],
-*4 oz/120 g [[flour]]
+* 10 oz / 300 g [[butter]]
+* 4 oz / 120 g [[flour]]
 ==Directions==
+# Mix the yolks with the [[sour cream]], wine and [[salt]], add [[flour]] and knead well until the dough starts to bubble.
+# Let it rest until you prepare the second dough.
+# Knead the [[butter]] with the [[flour]] and leave aside until you roll the first dough into a pencil thin square.
+# Then roll the second dough into another slightly smaller, but equally thin square.
+# Lay the small square over the big square and then fold three times lengthwise and then three times crosswise.
+# Roll the dough into a pencil thin square and fold again, the way explained above.
+# Refrigerate for 10 – 15 minutes.
+# Again, roll the dough into a square and fold again the same way.
+# Again, refrigerate for 10 – 15 minutes.
+# Repeat this a third time, then roll into a finger thick sheet and use according to your need.
+__NOTOC__
+[[Category:Dessert Recipes]]
-#Mix the yolks with the [[sour cream]], wine and [[salt]], add [[flour]] and knead well until the dough starts to bubble.
-#Let it rest until you prepare the second dough.
-#Knead the [[butter]] with the [[flour]] and leave aside until you roll the first dough into a pencil thin square.
-#Then roll the second dough into another slightly smaller, but equally thin square.
-#Lay the small square over the big square and then fold three times lengthwise and then three times crosswise.
-#Roll the dough into a pencil thin square and fold again, the way explained above.
-#Refrigerate for 10-15 minutes.
-#Again, roll the dough into a square and fold again the same way.
-#Again, refrigerate for 10-15 minutes.
-#Repeat this a third time, then roll into a finger thick sheet and use according to your need.
-[[Category:Romanian Recipes]]
-[[Category:Romanian Desserts]]
-[[category:white wine Recipes]]
-[[category:sour cream Recipes]]
-[[category:butter Recipes]]
-[[category:flour Recipes]]
-[[category:salt Recipes]]