Support Village Voice News With a Donation of Your Choice.
- 3 ½ cups of all-purpose flour
- 1 tablespoon of rapid rising yeast
- ½ cup of salted butter for the dough + 2 cups more for coco bread and 4 cups more for butter flaps (at room temperature)
- 1 ¼ cups of warm water
- ¼ cup of sugar
- Add sugar to warm water and stir until all the sugar crystals dissolve then set aside
- Then to a large mixing bowl add the flour and rapid rising yeast. Mix together well, using a whisk or your fingers
- Next, rub ½ cup of salted room temperature butter into the dry ingredients using a fork, until a crumbly texture forms. You may also use your finger tips
- Then make a well in the center of the ingredients and add the sugar-water solution
- Mix until the sugar-water solution and dry ingredients come together to form a soft dough
- Next turn the dough onto a floured surface and knead for a few minutes to form a smooth dough ball
- Place the dough ball into a greased bowl, cover and let sit in a warm place to allow the dough to rise until the dough doubles in size. This should take about 45 minutes
- Preheat Oven to 350 °F
- Then turn the dough onto a floured surface and knead for a minute before cutting the dough into 8 to 10 pieces. If you are making coco bread, I recommend cutting your dough into 8 pieces. If you are making butter flaps cutting the dough into 10 pieces will make perfectly sized butter flaps
- Roll each piece into a smooth round ball.
- Then roll your dough out into a round disk about 3/16th of an inch thick for butter flaps and ¼ inch for coco bread
For Coco Bread
- Next add 2 teaspoons of room temperature salted butter to one half of the rolled out dough leaving a bit of space at the edges.
- Then fold your dough in half. Press the edges to seal
- Repeat until all the coco breads are folded
For Butter Flaps
- Add 2 teaspoons of room temperature salted butter to one half of the rolled out dough leaving a bit of space at the edges.
- Next fold the dough in half then add another teaspoon of butter to half of the folded dough, then fold again so that the dough in now in quarters.
- Then press edges to seal
- Repeat until all the butter flaps are folded
- Damp hands with warm water and brush over butter flaps or coco bread to remove any flour on the surface
- Then bake on the middle rack of the over for 20 to 25 minutes
- Remove from the oven then brush with some butter, cover with a kitchen towel and allow to cool completely (metemgee.com)