Puff pastry yeast dough (recipe from the owner of a home bakery)
8 servings
120 minutes
Puff pastry is an art that comes from the depths of European cuisine, perfected over centuries in bakeries and homes. Its main secret is the combination of lightness and rich buttery flavor, creating a crispy delight with every bite. This dough is the foundation of many classic products, from croissants to magical layered pies. Its preparation requires patience and precision: the layered lamination with butter creates that airy texture, while resting in the fridge gives it elasticity and tenderness. Perfect for breakfasts, desserts, and exquisite pastries, it reveals its aroma during baking, filling the kitchen with a sense of coziness and anticipation of something special. Each product made from it is a small masterpiece born from skill and love for true flavor.
1
Put flour, yeast, and sugar in a bowl and mix with your hands. Add water, milk, and egg. Knead for 5 minutes, then add salt. Add salt at the end, as it kills the yeast. The dough will be quite stiff. Roll it into a ball, place it in a bowl, and refrigerate for at least 4 hours, preferably overnight, covered with plastic wrap.
- Wheat flour: 645 g
- Fresh yeast: 13 g
- Sugar: 18 g
- Water: 145 ml
- Full-fat milk: 145 ml
- Chicken egg: 1 piece
- Salt: 12 g
2
Roll out the dough to a size of 40 by 40 cm, place butter rolled to a layer of 20 by 20 cm and thickness of 1 cm on it. Fold the dough like an envelope and start rolling in one direction. Roll out to approximately 40 by 60 cm, fold into thirds, cover with plastic wrap, and refrigerate for 15 minutes to let the dough rest.
- Butter: 350 g
3
Repeat this procedure three times. Roll the folded dough towards the open edge. Roll it out a fourth time, cutting out either triangles for croissants with a base of 12 cm or something else.
4
Finished products should be left in a warm place to increase in volume by about twice.
5
Brush the products with egg yolk and bake at 180 degrees for 10 minutes.
- Chicken egg: 1 piece