WHAT IS PLUGRA BUTTER RECIPES

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BASIC BUTTER COOKIES RECIPE | EPICURIOUS



Basic Butter Cookies Recipe | Epicurious image

These butter cookies are absolutely delicious made with regular butter, but they become downright amazing with Plugrá or Land O Lakes Ultra Creamy.

Provided by EPICURIOUS.COM

Yield Makes about 4 dozen cookies

Number Of Ingredients 8

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla
Garnish: coarse or sanding sugar*; or melted chocolate (see cooks' note, below)

Steps:

  • Whisk together flour, baking powder, and salt in a small bowl.
  • Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
  • Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours. (To roll cookies into balls, see cooks' note, below.)
  • Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
  • Cut enough 1/8- to 1/4-inch-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap). If garnishing with coarse sugar, sprinkle slices with it.
  • Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
  • *Available at specialty foods shops and New York Cake & Baking Distributor (800-942-2639).

KOUIGN-AMANN | ALLRECIPES



Kouign-Amann | Allrecipes image

Pronounced 'queen-a-mahn,' kouign-amann wouldn't be one of the world's greatest pastries if it also weren't a legendary labor of love. The irresistible combination of sweet, salty, sticky, buttery, crispy, flaky, and tender is something you must experience to believe. Made with bread flour, the dough is a little different from croissants or puff pastry. Salt is also key here; the authentic ones are about as savory as they are sweet.

Provided by Chef John

Categories     Yeast Bread

Total Time 4 hours 35 minutes

Prep Time 40 minutes

Cook Time 25 minutes

Yield 12 kouign-amann

Number Of Ingredients 10

1 cup warm water
1 tablespoon white sugar
1 teaspoon active dry yeast
2 ½ cups bread flour
1 tablespoon melted butter, or more as needed
1 teaspoon kosher salt
⅔ cup white sugar
2 teaspoons sea salt
1 tablespoon butter, melted
2 sticks ice-cold unsalted butter, divided

Steps:

  • Combine water, sugar, and yeast in a bowl. Let rest until foamy, about 5 minutes.
  • Add melted butter, 2 cups flour, and salt to the yeast mixture. Stir with a wooden spoon to form a very sticky dough. Dust your work surface with remaining 1/2 cup flour.
  • Turn dough out onto the floured counter. Knead, folding in the excess flour as needed, until dough is soft, slightly sticky, and elastic. Place in a greased bowl. Cover and let rise in a warm place until doubled in volume, about 1 1/2 hours.
  • Combine sugar and most of the sea salt together in a bowl. Mix, taste, and add more salt as needed.
  • Butter a 12-cup muffin tin. Spoon some of the seasoned sugar into the cups and shake to coat. Turn tin over and return excess sugar to the bowl.
  • Transfer dough onto a floured surface and press into a rough rectangle. Roll dough into a rectangle about 1/8- to 1/4-inch thick. Grate cold butter onto the dough, leaving a 1-inch border. Flatten butter using lightly floured hands. Fold rectangle widthwise into thirds. Press gently to square out the edges. Place dough onto a silicone-lined baking sheet. Wrap in plastic and refrigerate for 30 minutes.
  • Roll dough into a large rectangle again, pulling and stretching the corners as needed. Grate the second stick of butter over the surface. Pat down with floured fingers and fold into thirds. Roll back out into a rectangle and fold into thirds. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sprinkle a generous amount of the seasoned sugar onto your work surface. Place dough onto the sugar and sprinkle more sugar on top. Roll into a large rectangle about 1/8- to 1/4-inch thick, turning and topping with sugar between rolls.
  • Use a pizza cutter to trim away uneven edges. Cut dough into 12 even pieces. Sprinkle more sugar on top. Lightly pinch each pastry into a crown shape by bringing all four corners to the center; place into the muffin cups. Sprinkle more sugar on top. Let rest for 10 minutes.
  • Bake in the preheated oven until browned and puffed, 25 to 30 minutes. Transfer onto a cooling rack while still hot. Let cool for 15 minutes.

Nutrition Facts : Calories 290.7 calories, CarbohydrateContent 30.4 g, CholesterolContent 45.7 mg, FatContent 17.7 g, FiberContent 0.7 g, ProteinContent 3.3 g, SaturatedFatContent 11 g, SodiumContent 470.3 mg, SugarContent 12.2 g

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