ะกะปะพะตะฝะพะต ะดั€ะพะถะถะตะฒะพะต ั‚ะตัั‚ะพ ะฒ ะดะพะผะฐัˆะฝะธั… ัƒัะปะพะฒะธัั…

Puff pastry with yeast

Today we will make puff pastry with yeast at home. Homemade dough can never be compared with store-bought. It's soft, fluffy, and smells like butter. Perfect for buns, pies, pizza.
5 from 1 vote
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Bakery
Cuisine European
Servings 5 people
Calories 807 kcal

Equipment

  • 2 bowl
  • 1 rolling pin
  • 1 parchment
  • 1 teaspoon
  • 1 tablespoon

Ingredients
  

  • 500 g flour
  • 260 ml water
  • 300 g butter
  • ยฝ tsp salt
  • 2 tbsp sugar
  • 15 g yeast fresh

Instructions
 

  • Prepare everything necessary. The butter should be softened, for this take it out of the refrigerator 2 hours in advance.
    ะะตะพะฑั…ะพะดะธะผั‹ะต ะธะฝะณั€ะตะดะธะตะฝั‚ั‹
  • Cut a piece of parchment, lay the soft butter (200g) on it. (butter)
    300 g butter
    ะœะฐัะปะพ ะฝะฐ ะฟะตั€ะณะฐะผะตะฝั‚ะต
  • Cover with another sheet and, using a rolling pin, roll out between two layers of paper. Make the layer 3 mm thick. Transfer to the freezer. While you prepare the dough, the butter will harden.
    ะ ะฐัะบะฐั‚ะฐะฝะฝะพะต ะผะฐัะปะพ ะฝะฐ ะฟะตั€ะณะฐะผะตะฝั‚ะต
  • For the dough, pour salt, sugar, crumble fresh yeast into a bowl. (salt, sugar, yeast)
    ยฝ tsp salt, 2 tbsp sugar, 15 g yeast
    ะ”ั€ะพะถะถะธ, ัะฐั…ะฐั€, ัะพะปัŒ ะฒ ะผะธัะบะต
  • Pour in warm water, mix to dissolve everything. Introduce a third of the flour, the remaining butter. (water, flour, butter)
    260 ml water, 500 g flour
    ะ’ ะผะธัะบัƒ ะดะพะฑะฐะฒะปะตะฝะฐ ะฒะพะดะฐ
  • Mix, then you can pour in the remaining flour, leaving 2 tbsp. for subsequent rolling out. Knead the dough. It should be soft but not sticky. Put in the refrigerator for half an hour.
    ะ“ะพั‚ะพะฒะพะต ั‚ะตัั‚ะพ ะฒ ะผะธัะบะต
  • During this time, the dough will rise slightly and become softer. The butter will also freeze well.
    ะ ะฐัะบะฐั‚ะฐะฝะฝะพะต ั‚ะตัั‚ะพ ะฝะฐ ะฟะตั€ะณะฐะผะตะฝั‚ะต
  • Roll out the dough on parchment or a board. Put the butter on one half. In its cold state, it separates very well from the parchment.
    ะœะฐัะปะพ ะฝะฐ ั‚ะตัั‚ะต
  • Cover the butter with the free edge of the dough.
    ะขะตัั‚ะพ ะธ ะผะฐัะปะพ ะฝะฐ ะฟะตั€ะณะฐะผะตะฝั‚ะต
  • Pinch the edges. Roll out to approximately the original size of the layer.
    ะ ะฐัะบะฐั‚ะฐะฝะฝะพะต ั‚ะตัั‚ะพ ัะปะพัะผะธ ะฝะฐ ะฟะตั€ะณะฐะผะตะฝั‚ะต
  • Fold the edges to the center, roll out again. Repeat this procedure 5-6 times. It is not necessary to fold into 3 parts, you can also fold in half. Also, the number of rollouts can be increased, the structure of the dough will only benefit from this.
    ะขะตัั‚ะพ ัะปะพะถะตะฝะฝะพะต ะฟะพ ะบั€ะพัะผ
  • If you plan to freeze it, it should be placed in cellophane and put in the freezer. It can be stored in the refrigerator for up to 2 days. If you use it immediately, be sure to let it lie at room temperature for half an hour. The yeast will activate and the dough will “rise”. Homemade layered yeast dough is ready for further work. Yielded 1 kg of layered dough.
    ะ“ะพั‚ะพะฒะพะต ะฑะปัŽะดะพ

Nutrition

Calories: 807kcalCarbohydrates: 78gProtein: 12gFat: 50gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 129mgSodium: 430mgPotassium: 148mgFiber: 3gSugar: 1gVitamin A: 1499IUCalcium: 32mgIron: 5mg

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