Smoked Maple and Cultured Butter Layered Pastry Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g strong bread flour</li><li class="ingredients-single-item">5g fine sea salt</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">150ml cold water</li><li class="ingredients-single-item">225g cultured butter (or European-style butter), cold</li><li class="ingredients-single-item">80ml pure maple syrup</li><li class="ingredients-single-item">1 tsp liquid smoke (or 1/2 tsp smoked salt)</li><li class="ingredients-single-item">50g granulated sugar (for layering)</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">Flaky sea salt for finishing</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Ruler or measuring tape</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry cutter or sharp knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your maple-infused cultured butter. In a small bowl, mix the liquid smoke with the maple syrup. Place the cold cultured butter between two sheets of parchment paper and use a rolling pin to flatten it into a 15cm square. Remove the top parchment, drizzle 2 tablespoons of the maple-smoke mixture over the butter, then fold the butter in half, enclosing the liquid. Re-wrap in parchment and refrigerate for at least 30 minutes. This infusion step adds complex flavors throughout your pastry layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the dough, mix the flour, salt, yeast, and sugar in a large bowl. Make a well in the center and pour in the cold water. Mix until a rough dough forms, then turn onto a lightly floured surface. Knead for 5-7 minutes until smooth and elastic. The dough should spring back when gently pressed. Shape into a ball, place in a clean bowl, cover with plastic wrap, and refrigerate for 1 hour. Cold dough is essential for successful lamination as it prevents the butter from melting into the layers.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>On a lightly floured surface, roll the chilled dough into a 30cm square. Take your chilled maple butter block and place it in the center of the dough at a 45-degree angle, so the corners of the butter point to the middle of the dough sides. Fold the corners of the dough over the butter, overlapping them like an envelope. Pinch the seams to seal completely, ensuring no butter can escape during rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With a rolling pin, gently tap the dough to flatten the butter inside, then carefully roll it into a rectangle about 45cm long and 15cm wide. Keep the edges straight by gently shaping with your hands. For the first turn, fold the bottom third of the dough up, then the top third down (like folding a business letter). Rotate the dough 90 degrees so the open end faces right. This completes your first turn. Wrap in plastic and refrigerate for 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Repeat the rolling and folding process twice more, refrigerating the dough for 30 minutes between each turn. After the third turn, refrigerate the dough for at least 1 hour or preferably overnight. This resting period allows the gluten to relax and the butter to firm up, making the final rolling easier and preventing layers from merging together.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the final shape, roll the dough into a rectangle about 40cm by 30cm. Brush the surface with the remaining maple-smoke mixture, then sprinkle evenly with the 50g sugar. The sugar will caramelize during baking, creating pockets of sweet, smoky goodness between the layers. Apply gentle pressure with the rolling pin to help the sugar adhere to the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cut the dough into 8 equal squares. To shape each pastry, fold the four corners into the center, then press the middle gently to secure. Place the shaped pastries on a parchment-lined baking sheet, spacing them at least 5cm apart as they will expand during proofing and baking. Cover loosely with plastic wrap and let proof at room temperature for 1-2 hours, until slightly puffy but not doubled in size.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 200°C (180°C fan/gas 6). Brush the pastries gently with beaten egg, being careful not to deflate them. Sprinkle each with a small pinch of flaky sea salt, which will balance the sweetness and enhance the smoky notes. Bake for 35-40 minutes until deeply golden brown. The caramelization process is crucial for flavor development, so don't be afraid of good color.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer to a wire rack to cool for at least 15 minutes before serving. As they cool, the layers will settle and the textures will develop fully. These pastries are best enjoyed on the day they're baked, when the contrast between the crisp exterior and tender interior is most pronounced. Store any leftovers in an airtight container for up to 2 days, and briefly reheat in a 160°C oven for 5 minutes to restore crispness.</li></ol>