NEW YORK — You might think you need a machine that churns butter, but it’s actually easier than you think to get butter for your kitchen.
Here are the basics of making a butter-based mixer:1.
Use a butter grinder to grind up to 4 ounces (130g) of butter.2.
Mix it into your butter-topped bread.3.
Heat a skillet or wok over medium heat and add 1 cup (500ml) of water to bring the water to a boil.
(Don’t heat it too high, as the heat will make the butter melt.)4.
Pour in 1 cup of melted butter and continue to heat until the water is bubbling.5.
When it’s bubbling, add 2 cups (500g) more melted butter to the pan.6.
Continue to cook until the butter is completely melted and the water has reduced to a nice thick, buttery sauce.7.
Pour the melted butter mixture into the bread.8.
Bake at 350°F (177°C) for about 30 minutes.
The good news is that it doesn’t take much of the butter to make this butter machine.
(For a detailed step-by-step guide, check out this post.)
But it is, as a general rule, easier to make the best butter-studded dough than the buttery dough that comes out of the oven.
This butter machine is not a bread maker, and is best made in a food processor.
You’ll need:1 cup (250g) butter (use butter from the fridge, or make your own if you’re not a baker)2 cups (400g) flour (1 cup equals 1/2 cup of flour)3 tablespoons (60ml) unsalted butter (or other butter-free butter)1 cup sugar2 teaspoons (15ml) baking soda (optional)Directions:1.)
Preheat oven to 350° F (177.5° C)2.)
Mix together the flour, butter, and sugar in a bowl until the mixture resembles coarse crumbs.
(You may have to add more flour if the mixture becomes too runny.)3.)
Add in the baking soda, salt, and baking powder.4.)
Fold in the flour mixture and the baking powder until it resembles a crumbly paste.
(If the dough doesn’t have much dough in it, you can add more dough.)5.)
Add the butter and the flour mix to the bowl of a food mixer or a large bowl and beat on medium speed for a few minutes.6.)
Divide the dough into 8 equal pieces.
Fill each piece of dough with about 2 tablespoons (45ml) (about 2 1/4 ounces) of the melted melted butter.7.)
Roll each piece into a cylinder about the size of a large cookie dough ball, about the thickness of a softball, and about 1/8 (3mm) thick.8.)
Place each cylinder of dough in a single layer on a baking sheet and bake for 20 to 25 minutes.9.)
Remove the baking sheet from the oven and carefully pour the melted Butter into the cooled dough.
If you don’t have a large pan to bake in, bake the butter in a small saucepan on medium heat until it’s golden brown.10.)
Once cooled, use the sides of a wire rack or a pastry bag to transfer the melted buttermilk into a bowl.11.)
Transfer the buttermils to a piping bag.12.)
Dip a butter knife into the melted, buttermilized butter, then into the butterscotch sauce.13.)
Dip the tip of a spoon into the butter, which should be slightly browned.14.)
Dip another spoon into buttermill oil and place it on the counter.15.)
Dip your knife into melted butter sauce.16.)
Put the butter on the stovetop and cook for about 15 minutes.
You can serve it immediately or let it cool on a wire-wrapped rack in the fridge.