Recipe Details
Ingredients
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2cupsself-rising flour
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¾cupcold water, or as needed
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7tablespoonsfrozen unsalted butter
Cooking Directions
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Place self-rising flour and cold water in the bowl of a stand mixer. Using dough hook attachment, knead to form a soft, slightly elastic but not too sticky dough, about 2 minutes. Form dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
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Place chilled dough on a floured surface and roll out to a 1/2-inch thick rectangle using just enough flour to keep it from sticking. Grate about 4 tablespoons of frozen butter onto the surface of the dough to within about 1/2 inch of the edge. Lightly flour a sheet of plastic wrap. Spread the plastic wrap, floured side down, onto the butter and gently press the butter into the dough. Carefully remove the plastic wrap.
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Fold 1/3 of the dough over the middle third; then fold the other 1/3 over the middle into a tri-fold with 2 layers of butter. Roll dough again into a rectangle, brush off excess flour, and create another tri-fold. Roll again to about a 1-inch thickness. Wrap dough in plastic wrap and refrigerate for another 30 minutes.
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Place chilled dough on a floured surface, roll into a rectangle, and make another tri-fold. Roll back out into a 1/2-inch thick rectangle. Grate about 3 tablespoons butter onto the surface of the dough. Cover with floured plastic wrap and press butter into dough. Remove plastic wrap. Give dough another tri-fold and press layers together. Roll out dough and fold in half. Roll out again and fold in half. Roll out dough one more time.
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Wrap dough in plastic wrap and chill until ready to use.
Cook’s Notes:
You can make your own self-rising flour by sifting together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon fine salt.
After you have grated the frozen stick of butter for the first layer, place it back into the freezer for the second grating.
I generally bake this dough at 400 degrees F (200 degrees C). Time will depend on what it’s being used for.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories266 | |
% Daily Value * | |
Total Fat 14g |
18% |
Saturated Fat 9g |
43% |
Cholesterol 36mg |
12% |
Sodium 532mg |
23% |
Total Carbohydrate 31g |
11% |
Dietary Fiber 1g |
4% |
Total Sugars 0g |
|
Protein 4g |
9% |
Calcium 146mg |
11% |
Iron 2mg |
11% |
Potassium 56mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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