We offer several recipes for puff yeast dough at home, using which you can make an excellent basis for delicious puff pastry.
Puff yeast dough - the easiest recipe for instant cooking
Ingredients:
- wheat flour - 480 g;
- butter - 220 g;
- dry yeast - 10 g;
- milk - 125 ml;
- water 85 ml;
- granulated sugar - 25 g;
- one large chicken egg;
- salt - 10 g.
Preparation
Vodichku warmed up to a pleasant warmth, we dissolve the yeast in it and dissolve one teaspoon of sugar. Twenty minutes later, after the formation of a lush foam on the yeast mixture, add warm milk, an egg of room temperature and mix it well until smooth.
On the table we sift the flour, add salt and sugar to it and mix it. Then we rub the grated butter on the grater and begin to knead it with flour with hands. As a result, you should get a small crumb, in which we make a groove and, pouring in a little yeast mixture, knead the dough. Its texture should be soft and smooth. We place the flour in a plastic bag and place it in the refrigerator on the bottom shelf for one and a half to two hours.
After that, the dough can be used for its intended purpose, forming the desired products from it.
This, of course, is not a classic puff pastry, although a certain stratification is present in it, but it is really a simple and quick version of it. But the authentic classic recipe for puff yeast is suggested below.
Recipe for classic puff yeast dough at home
Ingredients:
- purified water or milk - 250 ml;
- wheat flour - 320 g;
- granulated sugar - 25 g;
- salt - 5 g;
- vegetable oil - 50 ml;
- pressed yeast - 20 g;
- butter - 275 g;
- one chicken egg.
Preparation
We warm water or milk to a temperature of 37-38 degrees and dissolve the yeast in it. We also add sugar and salt, stir until all the crystals are dissolved and add a little beaten egg. Stir all the good, sprinkle the sifted wheat flour and mix soft, not sticky dough, adding vegetable oil at the end of the batch. We place the flour in a bowl, cover it with a clean cloth cut or towel and leave it in a warm place for three hours, and then we remove it for thirty minutes in the refrigerator.
After that, roll the yeast dough to get a rectangular layer with a thickness of one and a half centimeters, place half of the total amount of butter on the center and cover with one half of the dough. We put the remaining oil on top and cover with the second edge of the dough.
Now start rolling the puff pastry. To do this, we rub the three-fold layer with oil with flour, roll it with a rolling pin to a thickness of about two and a half centimeters. After that, add it four times and roll it out again. We do the same two or three times. After each rolling, we cool the parcel in the refrigerator for thirty minutes.
Puff yeast dough - recipe in bread maker
Ingredients:
- purified water - 275 ml;
- wheat flour - 490 g;
- milk powder - 90 g;
- granulated sugar - 60 g;
- salt - 15 g;
- dry yeast - 2 tsp;
- butter for kneading - 60 g;
- butter for rolling out - 160 g;
Preparation
All ingredients from the list of ingredients are placed in the bread maker and knead the dough in the "French bread" or "Dough" mode. After that, we place it in a bowl and put it in the refrigerator for thirty or forty minutes. Next, proceed to the process of rolling the dough, which we described in detail in the previous recipe, after which we can use the dough for the purpose.