Best Butter to Use

[Mandie Lowe]

For baking, European style butter, with a butterfat content of 80% or more, is recommended. I believe that Plugra is suitable, or failing that, you might have to consider purchasing imported European butter. I use Kerrygold or Lurpak more often than not, as it’s readily available and reasonably priced. Depending on what you are making, you might be able to source French butter for specific purposes, such as the flat butter slabs specifically for making laminated doughs.

[Sussan ScoolinaryTeam]

Hi, @w-baladynska

On the market there are different types of butter with different percentages of fat, milk with a different flavor, each one having a different result in the final product that is used in cooking or baking.
We are going to wait for the opinion of some colleagues who live in your same country so that they can provide more information about good brands of butter and their results.

Greetings.

[Sol Damiani]

Hi @w-baladynska

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[Cary B]

Antonio recommends unsalted butter with an 82% fat content.

It’s written on page 6 of his recipe book.