Recipe For Butter Cake

Head straight on to the recipe for Butter Cake ♥

Butter Cake is the English translation for kouign-amann which originated in the town of Douarnenez in Finistère, Brittany around 1860. Brittany is a beautiful area of France where there is a big push to preserve both the language and traditions of the area. This butter cake is made using bread dough with butter folded through it in the same manner as puff pastry. At the very end of the folding, sugar is added to make it a sweet cake. If one were to adhere to the original recipe then the ratio of 40 percent dough, 30 percent butter, and 30 percent sugar would be used.

Butter Cake
Butter Cake


5.0 from 5 reviews
Butter Cake
 
These are traditionally enjoyed with café au lait but I had mine with chocolat chaud
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Ingredients
  • 300g bread flour, plus extra for dusting
  • 5g yeast
  • 5mls salt
  • 200mls water
  • 275g butter, divided *
  • Oil for greasing
  • 100g castor sugar - I used fructose
Method
  1. Place the flour into a stand mixer bowl
  2. Add the yeast on one side of the bowl
  3. Add the salt to the opposite side of the bowl
  4. Add the water
  5. Melt 25g of the butter and add
  6. Using a dough hook, mix on a slow speed for 2 minutes
  7. Increase to a medium speed and mix for a further 6 minutes
  8. Turn the dough out onto a lightly floured surface and shape into a ball
  9. Lightly oil the bowl and return the dough to it, seam side down
  10. Cover and leave to prove for an hour
  11. Prepare two pieces of parchment paper, 20cm square
  12. Mark a 14cm square on one
  13. Place the butter onto the unmarked parchment paper and cover with the marked parchment paper
  14. Bash the butter using a rolling pin and then roll out to fit the 14cm marked square
  15. Place the butter into the fridge to chill
  16. Turn the dough out onto a lightly floured surface
  17. Gently knock back and then roll into a 20cm square
  18. Place the butter onto this with the corners of the butter lining up with the sides of the dough
  19. Fold the corners of the dough over the butter, totally enclosing it
  20. Roll out to a 45 x 15cm rectangle
  21. Mark the length into 15cm sections and fold the bottom section up
  22. Fold the top section down and cover with cling film
  23. Place into the fridge for 30 minutes
  24. Once again roll out to a 45 x 15cm rectangle and repeat the folding process
  25. Cover with cling film and place into the fridge for 30 minutes
  26. Repeat once more
  27. Roll out the dough to a 45 x 15cm rectangle and sprinkle the sugar onto the dough
  28. Repeat the folding process and then working as fast as you can, roll out to a 40 x 30cm rectangle
  29. Cut into 12 squares
  30. Pinch the 4 corners together and place each piece of dough into a well greased muffin tin
  31. Cover with a cloth and leave to prove for 30 minutes
  32. Preheat the oven to 220° Celsius
  33. Place the tin into the oven and bake for a total of 30 minutes
  34. Cover with foil after 10 minutes to prevent the tops from burning
  35. Remove and place on a wire rack to cool as soon as you can handle the cakes
My Notes
* you want a solid 250g block plus 25g extra

Click on the links for conversions and notes.

Butter Cake Waiting To Be Enjoyed
Butter Cake Waiting To Be Enjoyed

This month Meredith from the Poco Loco Olsons challenged us to make kouign-amann for the Daring Kitchen.

Butter Cake With Hot Chocolate
Butter Cake With Hot Chocolate

What I blogged April 28:

Lavender and Lime Signature
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Rating: 5.0. From 2 votes.
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32 thoughts on “Recipe For Butter Cake

  1. Lovely looking treat, Tandy. 🙂
    Sylvia sharing the blog ♥ My Sunday Photo: Proud Mama DuckMy Profile

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    1. Thanks Sylvia 🙂

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  2. Gorgeous Tandy!
    Tammy sharing the blog ♥ Bringing the Outside InMy Profile

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    1. Thanks Tammy!

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  3. This butter cake looks so delicious and soft. I wish I can have it with my cup of tea right now.
    http://doreensstylediary.com
    Doreen’s Style Diary sharing the blog ♥ Striped T-Shirt DressMy Profile

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    1. It was really delicious Doreen 🙂

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  4. Wish i had this beautiful butter cake in my life right now, would go a treat with a sweetened tea.

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    1. It would indeed!

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  5. Tandy, I’ve been meaning to make kouign-amann since I first heard of it a few years ago, but I haven’t gotten around to it yet, which is pretty puzzling to me since I’m such a breadaholic! Must get on the ball now that you’ve inspired me!
    Jean | DelightfulRepast.com sharing the blog ♥ Pumpkin Spice Cupcakes – Cream Cheese FrostingMy Profile

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    1. This is perfect for any breadaholic 🙂

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  6. Hi Tandy, I have heard of this type of cake, you did a fabulous job, looks delicious!
    cheri sharing the blog ♥ Cottage Cooking Club Last Month, Three RecipesMy Profile

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    1. Thanks Cheri 🙂

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  7. Love how beautiful and delicious this butter cake looks. So much yes to this! 🙂
    Anu – My Ginger Garlic Kitchen sharing the blog ♥ 4 – Ingredients Strawberry Cake Shake | VideoMy Profile

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    1. Thank you Anu 🙂

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  8. It looks like a perfect snack to my green tea! Mniam mniam! 🙂
    Agness sharing the blog ♥ Vegan pumpkin cheesecakeMy Profile

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    1. The perfect offset to the healthy tea Agness 🙂

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  9. Wow, that is such a different technique of making a butter cake. I feel I could almost dunk that into a hot chocolate!

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    1. I think I need to make them again Jem 🙂

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  10. Ooh I made one of these and I loved it so much! So much delicious butter 😀
    Lorraine @ Not Quite Nigella sharing the blog ♥ Down To Earth In The Southern HighlandsMy Profile

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    1. Butter makes everything better!

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  11. I am so loving the texture of this – I don’t think I’ve ever had a sweet butter cake like this – I wish you lived closer so I could pop by and sample a slice!
    Shashi @ RunninSrilankan sharing the blog ♥ Curried Mango Pork ChopsMy Profile

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    1. Well, if you ever find yourself in my fishing village you are more than welcome 🙂

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  12. Oh my word that sounds delicious!
    Chica Andaluza sharing the blog ♥ Leche Frita…or Fried MilkMy Profile

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    1. thanks Tanya 🙂

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  13. Oh man!! I am so addicted to kouign amann! I had them for the 1st time in Europe last summer and I have been wanting to try my hand at making them. Very inspiring!
    Sarah sharing the blog ♥ 48 hours in Napa + San FranciscoMy Profile

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    1. I am so going to buy them when we are in France in September 🙂

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  14. I love puff pastry and the way the butter looks and tastes folded in. Knowing me, this cake/bread will take several attempts but totally be worth it. I wish I had a piece right now with a cup of tea for breakfast. Maybe I can pop over the Ocean?

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    1. These made a great breakfast 🙂

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  15. I have never heard of butter cake before, but just looking at this I want to eat it whilst drinking a big cup of coffee.

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    1. Hope you spoil yourself with these Dannii 🙂

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  16. I make a butter cake without yeast, but I think others call it a marble cake. Yours looks nice.

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    1. Thank you Mary, I have not made a marble cake for ages 🙂

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