A request – in the form of a challenge – was sent from
Sona G. for Bâton Salé (French for ‘salty sticks’):
“Wondering if you can help figure out a recipe my
grandmother used to make.
clarified butter for Baklava she kept the bottom milk solids and used it to
make a delicious bâton salé – a type of bread stick. I’ve tried searching for
recipes under baton sale but nothing is as good as my Nene’s…I’m sure you
hear that a lot!
I asked my sweet
momma but she can’t really remember and the recipe she gave me seemed like
something was missing. Anyway, got any
trays of Baklava for an event at my church so I have a lot of the milk solids
ready for use :)”
I googled BâtonSalé and the first recipe that popped-up came from ‘cookbook.armenians.com’, sent in by
a woman named Maral. I sent this recipe to Sona, and asked if she’d look it
over to see if this was a possibility.
recipes online and finally revised one of my own using the buttermilk (milk
solids) that is left after butter is clarified. It came out delicious, and with
a few alterations for next time, I think I’ve nailed my grandma’s recipe :)”
|Sona’s Bâton Salé|
is Sona’s recipe for Bâton Salé:
cups of flour
tsp. baking powder
tsp. black caraway or nigella seeds
tsp. ground fennel
2 cups of **fresh buttermilk** made when I clarified butter.
Robyn’s note: Sona’s reference to fresh buttermilk is actually the milk solids
which separate from the golden buttery liquid that sink to the bottom of the
pot as the butter melts. The buttery liquid rises to the top.)
butter (see below) as you would for baklava.
rolled mine into short little sticks, didn’t have time to do the little twist
sticks my grandmother used to make.
at 375°F for about 12 min.
and needed more specific details for the preparation for posting purposes.
Here is what Sona added:
I had just made 4 trays of baklava for a church event so I melted 6 pounds of
butter….but don’t worry, once clarified, I used less than a pound per tray.
all the ingredients into my kitchen aid mixer and used the paddle (attachment) to
form the dough.
started to pinch off a little and roll it in 4 to 5 inch sticks but then I
really needed to be done with it so I rolled the dough out and cut circles with
an Armenian coffee cup.
lined the tray with parchment paper, no oil or cooking spray. (Baked as
have to say I’m not a baker, too technical for me but being in the kitchen
** To Clarify Butter: Melt 1 pound butter in a heavy saucepan over low heat. Don’t let butter turn brown. Remove any foam which rises to the surface. Remove from heat. After a few minutes remove any foam that remains on the surface. Transfer the clear butter to a storage container. Save any residue from the bottom of the saucepan for another use, or discard.
Cover the clarified butter and refrigerate. Use for frying or baking.