Слоеное дрожжевое тесто в домашних условиях

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


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


  • 500 g flour
  • 260 ml water
  • 300 g butter
  • ½ tsp salt
  • 2 tbsp sugar
  • 15 g yeast fresh


  • Prepare everything necessary. The butter should be softened, for this take it out of the refrigerator 2 hours in advance.
    Необходимые ингредиенты
  • Cut a piece of parchment, lay the soft butter (200g) on it. (butter)
    300 g butter
    Масло на пергаменте
  • 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.
    Раскатанное масло на пергаменте
  • For the dough, pour salt, sugar, crumble fresh yeast into a bowl. (salt, sugar, yeast)
    ½ tsp salt, 2 tbsp sugar, 15 g yeast
    Дрожжи, сахар, соль в миске
  • 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
    В миску добавлена вода
  • 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.
    Готовое тесто в миске
  • During this time, the dough will rise slightly and become softer. The butter will also freeze well.
    Раскатанное тесто на пергаменте
  • 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.
    Масло на тесте
  • Cover the butter with the free edge of the dough.
    Тесто и масло на пергаменте
  • Pinch the edges. Roll out to approximately the original size of the layer.
    Раскатанное тесто слоями на пергаменте
  • 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.
    Тесто сложенное по кроям
  • 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.
    Готовое блюдо


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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