Butterflaps


It’s the 10th which means we’re hopping on a virtual plane and traveling for the Eat the World Recipe Challenge!  This month takes us to the South American country of Guyana.  Guyana is on the northern part of South America and seems to be heavily influenced by Caribbean cuisine.


I was going to make Guyanese Cheese Pies (they look a lot like mini quiche), but time got away from me, so I went back to the drawing board.


I ended up on my stand-by...a fantastic regional bread and I was so happy I did!


In my secondary research, I found the glorious butterflaps.  Butterflaps are a buttery, flaky, pull apart roll reminiscent of croissants or crescent rolls, but with fewer steps.


The dough itself calls for quite a bit of butter.  Then, each roll is individually stuffed with more butter (as opposed to the lengthy laminating stage in croissants or the chilling phase of crescent rolls). Spreading the butter over the dough reminded me a lot of making cinnamon rolls - another fantastic treat.


These rolls were very well received by the entire family.  These are best served fresh from the oven, but aren’t shabby left over either! 


Check out all the wonderful Guyanese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 


Pandemonium Noshery: Guyanese Garlic Pork 
A Day in the Life on the Farm: Chickpea Salad 
Amy’s Cooking Adventures: Butterflaps 
Sneha’s Recipe Guyanese Pholourie 
Magical Ingredients: Guyanese Cream Of Wheat Prasad



Butterflaps

Adapted from Metemgee

 

3 ½ - 4 cups flour

1 tablespoon instant yeast

1 teaspoon salt

1 cup softened butter, divided

1 ¼ cups very warm water (110-115 degrees F)

¼ cup sugar

 

Stir together the water and sugar until the sugar dissolves, set aside.

 

Place 3 ½ cups flour, salt,  and yeast in the bowl of a stand mixer fitted with the paddle attachment and stir to mix.  Take ½ cup of the butter and cut into the flour until a crumbly mixture is formed.

 

Add the sugar mixture.  Switch to the dough hook and knead until the mixture comes together to form a soft dough.  If the dough is too sticky and won’t hold together, add the remaining flour a couple tablespoons at time.

 

Place the dough in a greased bowl and cover with plastic wrap or a damp kitchen towel.  Set aside in a warm place to rise until doubled, about 45 minutes.

 

After rising, punch down the dough and preheat the oven to 350 degrees F.  Divide the dough into 2 ½ ounce pieces (I got 14 pieces).  Roll each piece, one at a time, into a flat round.  Smear a small amount of the remaining butter over half the circle, leaving a small margin at the edge.  Fold over in half and pinch the edges to seal.  Spread a bit more butter over half again, then fold over into a quarter, pinching the edges to seal.  Place on a baking sheet.

 

Once all the butter flaps are folded, bake in the preheated oven for 20-25 minutes or until browned.  If there is any butter left over from the previous steps, melt it and brush it over the butterflaps.  Bake for another 2-3 minutes or until they reach a deep golden brown.  Serve immediately.


Amy Eats the World in...

Cuba: Ropa Vieja (Slow Cooker Beef)
Ireland: Cheesy Potato Soup with Irish Ale
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burge
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Mil
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie 
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade) 
Puerto Rico: Arroz con Tocino  (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Portugal: Bitoque (Steak & Eggs) 
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies) 
Trinidad & Tobago: Trini Macaroni Pie 
Iraq: T'bit (Slow Cooked Chicken & Brown Rice) 
Fiji: Fijian Creamy Lentil Soup (Dhal) 
Senegal: Cafe Touba (Senegalese Spiced Coffee) 
Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast) 
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce 
Bangladesh: Shemai (Sweet Vermicelli Pudding) 
The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep) 
Laos: Khao Piak Sen (Lao Chicken Noodle Soup) 
Jamaica: Chicken &  Pumpkin Soup 
Vietnam: Vietnamese Chicken Porridge (Chao Ga) 
Sudan: Red Lentil Soup (Sudanese Addas) 
Luxembourg: Bouchée à la Reine (Vol-au-Vent)
Uruguay: Pasta Caruso

Lesotho: Borotho Bread
Scotland: Tattie Scones
Native American Tribes of North America: Wild Rice, Squash, & Corn Soup
Guyana: Butterflaps

Comments

  1. I want to grab one of those, smother it with jam and have it for breakfast.

    ReplyDelete
  2. You had me at butter! But butter in bread makes it even better. These look delicious!

    ReplyDelete
  3. Love these buttery flaps, have made these and were hit to in my house.

    ReplyDelete

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