Rowies (Butteries)

Let's Cook

1. Step 1.

   Mix the flour, water, fresh yeast, and salt together thoroughly in a large bowl until a shaggy dough forms. Cover the bowl with plastic wrap or a damp towel and let rest for 10 minutes. Then knead the dough on a lightly floured surface for about 8–10 minutes until it becomes smooth and stretchy. Place the dough back in the bowl, cover, and let rest at room temperature for 30 minutes. After that, transfer the covered bowl to the refrigerator and chill overnight (at least 8 hours).

2. Step 2.

   The next day, in a medium bowl, combine the softened butter and pork lard (or beef dripping). Beat with a wooden spoon, balloon whisk, or electric hand whisk until the mixture is well whipped, pale, and fluffy, about 2–3 minutes. Set aside at room temperature.

3. Step 3.

   Lightly dust a clean work surface and a rolling pin with flour. Roll the chilled dough out into a rectangle about 1 cm (1/2 inch) thick. Using a spatula or offset spatula, spread about one-third of the whipped fat mixture evenly over the surface of the dough, leaving a small border. Lift the left-hand edge of the dough and fold one-third of it over the middle, then fold the right-hand side over that, creating a layered parcel about one-third the original width. Cover the dough with plastic wrap and refrigerate for 30 minutes.

4. Step 4.

   Remove the dough from the fridge and roll it out again into a rectangle about 1 cm thick. Spread half of the remaining fat mixture over the dough, then fold as before (left third over, right third over). Cover and refrigerate for another 30 minutes. Repeat this process a third time: roll out, spread the remaining fat, fold, cover, and refrigerate for a final 30 minutes.

5. Step 5.

   Dust the work surface and rolling pin well with flour. Roll the chilled dough out to a rectangle about 1 cm (1/2 inch) thick. Using a sharp knife or pastry cutter, cut the dough into small rectangles or rounds, each weighing 65–85 g (2 1/4–3 oz) or roughly 5 cm (2 inches) square. Place the pieces on baking sheets lined with parchment paper, leaving at least 2 cm (1 inch) space between them for rising (they will not double in height but will become noticeably larger). Cover loosely with plastic wrap or a clean kitchen towel and let rise at room temperature for 1–2 hours.

6. Step 6.

   While the rowies are rising, preheat the oven to 220°C (200°C fan/425°F/gas 7). Once risen, bake the rowies for 15–20 minutes until they are risen and pale golden brown. Transfer to a wire rack to cool slightly before serving.