Brown Butter Friands
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
These brown butter friands are my go to when I want something impressive but don't want to spend all day in the kitchen. With just an hour from start to finish, they come together so quickly and easily. The brown butter gives them this incredible nutty flavor that feels fancy, while the sourdough starter adds a subtle tang and boosts the digestibility of the flour. I love how simple the ingredient list is, especially since you probably have most of it at home already. They're perfect for breakfast, dessert, or bringing to a friend's house.
Ella x
Ingredients
- 400 gall-purpose flour(for the pastry)
- 250 gcold unsalted butter(for the pastry)
- 200 ggranulated sugar(for the sugar crust)
- 100 gbrown butter(see note)
- 2 egglarge eggs(beaten)
- 1 gsalt(optional)
- 20 gconfectioners' sugar(for dusting)
- 50 gunsalted butter, melted(for egg wash)
- 1 gflaky sea salt(optional)
- ½ galmond extract(optional)
- 100 mlunsalted milk(for egg wash)
- 50 gsourdough starter(active, see note)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400ºfF) and line a baking sheet with parchment paper.
Tip: Use a light touch to prevent the pastry from sticking.
- 2
In a large bowl, whisk together the flour, salt, and confectioners' sugar.
Tip: Make sure to use a light touch to prevent the mixture from becoming too dense.
- 3
Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse breadcrumbs.
Tip: Don't overwork the mixture, as this can lead to tough pastry.
- 4
In a separate bowl, whisk together the eggs, brown butter, and almond extract (if using).
Tip: Make sure to whisk the mixture until it's smooth and well combined.
- 5
Pour the wet ingredients into the dry ingredients and mix until the dough comes together in a shaggy mass.
Tip: Don't overmix the dough, as this can lead to tough pastry.
- 6
Turn the dough out onto a lightly floured surface and knead a few times until it comes together into a cohesive mass.
Tip: Use a light touch to avoid developing the gluten in the dough.
- 7
Roll the dough out to a thickness of about 3mm (1/8 inch) and use a round cookie cutter to cut out the friands.
Tip: Make sure to press the cutter all the way through to the bottom of the dough to get a clean edge.
- 8
Place the friands on the prepared baking sheet and brush the tops with the melted butter and egg wash.
Tip: Make sure to get the egg wash all over the top of the friands, as this will help them brown evenly.
- 9
Bake the friands for 20-25 minutes, or until they're golden brown and the edges are set.
Tip: Keep an eye on the friands during the last 5 minutes of baking, as they can go from golden to burnt quickly.
- 10
Remove the friands from the oven and let them cool on a wire rack for 5 minutes before serving.
Tip: Dust the friands with confectioners' sugar and sprinkle with flaky sea salt (if using) before serving.
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