Yeast Baking

All bakers in the North-East produce their own subtle variations but it is generally accepted that the best are flaky-crisp and well-browned. A ‘bready’ butterie is not appreciated by local aficionados.

Cook’s Tip: The secret of good butteries is to work with the softest dough possible, using plenty of flour to prevent it from becoming sticky. Only if the dough is soft is it possible to achieve the ‘misshapen’ look.