Childs Butter Cakes

By lindsayvk

Ingredients

• 4 1/2 teaspoons (two 1/4-oz packets) dry yeast
• 1 teaspoon sugar
• 1 1/4 cups warm water (110-115 degrees)
• 2 tablespoons unsalted butter, melted
• 2 teaspoons salt
• 3 1/2 cups all-purpose flour, divided

Details

Adapted from capitalnewyork.com

Preparation

Step 1

1. Stir together yeast and sugar in a medium bowl. Add water, mix gently, and let sit until mixture is frothy, about 5 minutes. Add butter, salt, and 1 cup of flour, mixing well until combined.

2. Add the remaining 2 1/2 cups of flour, stirring with a wooden spoon until the mixture begins to come away from the sides of the bowl. Turn dough out onto a lightly floured surface and knead until it turns supple and silky, 5-7 minutes. Return dough to the bowl, cover and let rise in a warm place until it doubles in size, about 1 hour.

3. Gently deflate dough. Turn it out onto a lightly floured surface and roll it out until it is 3/4-inch thick. Use a 3-inch round cookie cutter to cut circles from the dough. Cover rounds with a towel and let rest until puffed, about 15 minutes.

4. Meanwhile, heat a seasoned griddle pan over medium-low heat. Transfer the rounds to the griddle and cook until golden brown and cooked through, turning once, 2-3 minutes per side. Like with pancakes, you may have to adjust the heat during cooking to avoid burning.

5. Transfer butter cakes to a wire rack to cool. To serve: slice in half, toast if desired, and serve with butter and maple syrup. Extra cakes can be stored in an airtight container the fridge or in plastic bags in the freezer. Reheat before serving.