classics: boterkoeken, butter pastry

Not unlike croissants but a great deal simpler and quicker. A variant on this but somewhat smaller each (did not put in any currants).


  • 450 g white bread flour
  • 1 tsp salt (9 gr)
  • 2 tblsp sugar (30 g)
  • 20 g fresh yeast
  • 1 egg
  • 230 g cold  milk
  • 180 g butter

1. Mix the flour sugar and salt in a bowl. Crumble the yeast with some of the flour. Add the egg and half of the milk and start mixing. Continue to add  the milk. Knead for about 2 minutes (not too long). Leave to rest on the table for 5 minutes (or even longer in the fridge). Butter and dough should have about same temperature.

2. Cut of a piece of baking paper (about 40 by 60 cm) , fold in two. Put the butter in the middle of on half of the paper and cover with the other part. Using a rolling-pin pat the butter flat (+- 3 mm). Result should be about 25 by 30 (not that exact).

3. Roll out the dough on a floured surface to a rectangle of 40 by 28. Put the flat butter disc on 2/3 of the dough (alternative is toput the butter in  slices  on the dough.). Fold all together like a letter (first dough without butter on butter).  Roll out again and fold another time in three steps. Repeat a third time. Keep dough free of flour when folding. Leave the dough to rest for at least 30 minutes in fridge.

4. Roll out to a rectangle of 40 by 28. Cut the dough with a sharp large kitchen knife (avoid tearing) in 4 strips each 40 by 7 cm. Cut of a small triangle at one end of each stripe and cut the remaining part in diamond shapes. Aim for 5 diamonds per band. Roll up each diamond. Put on a greased baking tin (diamond tip on the outside on tray) and leave to rise for 1 hour.



5. Bake in a preheated oven  at 225  C  for about  15  minutes.  Can be glazed when still hot with a sugar sirup (100 g  water / 100 g sugar brought to boil fo smoe seconds and cooled).
Leave to cool on a wire rack.