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.
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.
- Cut a piece of parchment, lay the soft butter (200g) on it. (butter)300 g butter
- 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.
- For the dough, pour salt, sugar, crumble fresh yeast into a bowl. (salt, sugar, yeast)ยฝ tsp salt, 2 tbsp sugar, 15 g yeast
- 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
- 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.
- During this time, the dough will rise slightly and become softer. The butter will also freeze well.
- 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.
- Cover the butter with the free edge of the dough.
- Pinch the edges. Roll out to approximately the original size of the layer.
- 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.
- 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.
Nutrition
Calories: 807kcalCarbohydrates: 78gProtein: 12gFat: 50gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 129mgSodium: 430mgPotassium: 148mgFiber: 3gSugar: 1gVitamin A: 1499IUCalcium: 32mgIron: 5mg
Leave a Reply