• Baker-Pastry Chef

Salters Butter Buns

  • An original recipe from Rony Parijs
  • Recipe calculated for 60 pieces
  • 5 completion stages


Couque dough

  • Dissolve the yeast in the cold water.
  • Combine the flour, salt, sugar, powdered milk, honey, butter (1) and the yeast mixture on Speed 1 for 5 minutes. Knead on Speed 2 for 8 minutes.
  • Shape into a ball and let rise for 15 minutes.
  • Punch down, roll out into a rectangle and refrigerate overnight.
1773 g strong flour (T45, approximately 14% protein) 32 g salt 150 g sugar 90 g milk powder 60 g honey 900 g water 90 g yeast 100 g Traditional Butter 82% fat – Block


Sugar/fleur de sel mixture

  • Combine the ingredients
200 g sugar 8 g fleur de sel


Egg yolk, cream & milk wash

  • Combine the ingredients.
200 g egg yolks 50 g cream 50 g milk


Finishing touches

1000 g Dairy Butter 82% fat – Sheet  SQ icing sugar


Shaping and baking

  • Enclose the butter sheet (2) in the dough and perform 2 double turns. Let rest in the refrigerator for 30 minutes.
  • Roll out a butter sheet (3) to a thickness of 7 mm and cut into 6 cm long bars. Roll out the dough to a thickness of 3 mm.
  • Cut vertically into 8 cm strips. Then cut into 16 cm long rectangles.
  • Roll each rectangle around one stick of butter and a pinch (3 g) of the sugar/salt mixture. Moisten the seal slightly using a pastry brush. Store in the freezer or let rise immediately for 1¾ hrs at 28°C. Let rest for 15 min in the refrigerator then brush with the egg wash. Bake in a 170°C convection oven for approximately 17 minutes. Let cool then sprinkle with icing sugar.
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