Belly Buttons or in Acadian, Bourriques

Belly Buttons or in Acadian, Bourriques

These pastries, which resemble cinnamon rolls, have been made throughout Acadia for many, many years. Although they are usually given the colourful name Pets de soeurs (literally, nun’s fart), they are also called Rosettes, Rondelles, Hirondelles, Bourriques de vieilles, Bourriques de soeurs or Bourriques de viarges (Rosettes, Slices, Swallows, Old Women’s Belly Buttons, Nun’s Belly Buttons and Virgin’s Belly Buttons).

Crust
3 cups (750 ml) flour
2 tbsp. (30 ml) baking powder
1 tsp. (5 ml) salt
1 tsp. (5 ml) sugar
½ cup (125 ml) lard
1 cup (250 ml) milk

Filling
2 tbsp. (30 ml) butter, softened to spread on pastry
1 cup (250 ml) brown sugar

Sift the dry ingredients together. Blend in the lard to form a coarse mixture. Gradually add the milk until a soft dough is formed. Roll the dough until it is fairly thin, although it should be thicker than a regular pie crust.

Butter the dough with soft butter, cover with ¼ inch (6 mm) of brown sugar. Roll the dough like a jelly roll and slice into circles about ½ inch (15 mm) thick.

Bake at 375 F for about 30 minutes or until the Bourriques are golden brown.

As always, comments and suggestions are ALWAYS welcome