Yeast puff pastry products. Recipes for homemade puff pastry. Fragrant puffs with peaches

It has long and firmly entered our culinary traditions. Unleavened and rich, kneaded with sponge and non-dough, puff and regular - it is widely used for amazing delicious pastries. Pies and buns, twirls and pies, loaves, cakes, cookies, pastries - every housewife can organize everything on her table herself, using some useful advice from our article.

puff pastry

Let's first find out what puff yeast dough is. What to cook from it - more on that below. The name itself indicates a mixed type of product. This means that it combines both the softness, splendor, airiness of the dough mass mixed with yeast, and the consistency features associated with the layered structure of the finished products. True, the housewives in the kitchen will have to spend a little more time than usual. But if you were able to master all the difficulties and got a real homemade puff yeast dough, what to cook from a semi-finished product, don’t worry about it. Any product made from it will turn out to be amazingly tasty and tender, literally melting in your mouth.

Coping Together

What difficulties can you encounter when kneading? Firstly, yeast, and all other products must be fresh, otherwise the dough will not rise properly, it will turn out sour, overstayed. Secondly, when it is put into it and rolled out butter or baker's margarine, the dough should be cool so that the fat does not melt or flow out. And if you send the workpiece to the refrigerator for cooling, do not keep it there for a long time and do not attach it immediately under the freezer. After all, then the oil will harden too much and will break the rolled layers. And the last "trick": bakers advise kneading the fat to a consistency thick sour cream and be sure to add sugar to butter or margarine, which improves the layering of baking. Thanks to this additive, you will get the right puff yeast dough. What to cook from it? Sweet and These are cheesecakes, pretzels, horns, pies, etc. And the filling can be cottage cheese with sugar and cinnamon, marmalade, jam, poppy seeds with nuts. Or minced fish, meat, cabbage, potatoes, mushrooms. If you want something “sort of”, special, culinary specialists recommend adding raisins to puff yeast dough. What to cook from it - choose: buns, bagels, "envelopes", "ears". In a word - whatever your heart desires! The main thing is to eat with pleasure!

Basic Recipe

Puff Recipes yeast dough may include various components and have different kneading technologies. We will consider the main, classical method, having mastered which, you can easily experiment and invent something new. To start with 3 cups of flour (750 g), 2 eggs, 3 tablespoons of sugar and no a large number salt, 15 g of yeast and 150 g of warm milk prepare the dough. If it is on dough, then half of the indicated amount of flour is poured into the first batch, the rest is added later, when the dough is beaten. For lamination, you need another 3 tablespoons of sugar and about 300 g of butter or margarine. As mentioned above, recipes from puff yeast dough contain an instruction to cool the workpiece to a temperature of + 17-20 degrees, and then put it on a desktop, sprinkled with flour, and roll it into a layer no thicker than 10 mm.

Spread well-mashed butter at room temperature evenly on the middle of the dough sheet, sprinkle with sugar on top. Bend part of the free layer inward and cover half of the oiled area. From above "throw" the second oiled half. You should end up with something like an envelope. Roll it out, fold it several times again, and roll it out again. When such a dough is made, etc., they should be allowed to rise warm for about 20 minutes, and then put in the oven.

Visit Carlson

The first dish that we will try to cook from puff yeast dough is buns. Yes, yes, the very ones that Carlson ate with such pleasure! If you try, and the pastries come out well, your family will not yield to this favorite in their appetite. fairy tale hero. You will need about 500 g of pre-cooked dough, a bag of powdered sugar, a bag of ground cinnamon, 3-5 tablespoons of sugar. Yes, when you are making dough, put vanilla or vanillin in it. This tip applies to all sweet pastries.

So, sprinkle a large cutting board with sugar, put on it ready dough and roll it well into a sheet 20 cm long and 40 wide. Mix a few teaspoons of cinnamon with sugar, sprinkle them with a layer, fold it twice. Roll out again to a thickness of 7 mm. Squeeze out the same mugs with a cup or glass, which are placed on a baking sheet. Let them rest for 15-20 minutes and bake until golden brown. When the buns are cool, crush them powdered sugar and feed the household. By the way, the proposed recipe is one of the options for what can be quickly prepared from yeast puff pastry, especially if you bought it in a store.

Snack pies

For borscht or soup, or you can serve wonderful pies for tea. Even the most fussy eaters will not refuse their filling, and all the pastries together are worthy not only of the everyday, but also of the festive table. For these pies you need sponge dough puff yeast. Recipes for this type of dish explain that then baking will be softer. For the dough, take 500 g of flour, 100 g of butter or margarine, 10 g of dry yeast, a teaspoon of salt and 2 table sugar. Knead it and bring it to readiness. While you wait for the dough to rise, prepare the filling. She needs: a kilogram of potatoes, 3 medium onions, 600-700 g of fresh mushrooms, salt and sunflower oil. Boil mushrooms and potatoes separately in salted water. Cool the mushrooms, finely chop and fry with onions, you can add a little garlic. Mash hot potatoes well, mix with mushrooms. Salt more if required. Now roll out the risen dough on a floured board to 7 mm thickness, cut the same circles or squares. Put the filling in the center of each, fasten the edges well, place on an oiled baking sheet. Cover the blanks with a towel to distance, brush with a beaten egg and bake until golden brown. Really, food?

Christmas bagels

Continuing to consider different recipes with puff yeast dough, I want to dwell on this dish - bagels with nuts. They are especially often baked for Christmas. The secret of the huge popularity of the dessert not only in delicious stuffing, but also in lemon glaze, which is covered finished goods. Make the dough in the way you already know, using 2-2.5 cups of flour and one and a half tablespoons of oil. Roll out the layer to 7 mm thickness, cut into small rectangles. Grease each with butter, put the filling, roll up a bagel and place on a baking sheet to rise. Then bake until a “blush” is formed, and when it cools down a little, cover with lemon glaze.

Now for the filling: 200 g of peeled nucleoli walnuts mix with 2 tablespoons of sugar. Put in a hot pan, fry a little, and then crush. Mix in a little vanilla and a few tablespoons of jam syrup to make a somewhat viscous mass. Bagels are filled with it. And make the icing like this: pour 100 grams of powdered sugar, 1-1.5 tablespoons of freshly squeezed lemon juice and 1 tablespoon of hot water into a bowl. With a wooden spoon, rub the mass until it becomes homogeneous and begins to shine. If you don't want to make the frosting, you can simply sprinkle the bagels with powdered sugar. In any case, the cookies will be excellent!

Dessert in a hurry

If you are interested quick baking from puff yeast dough, we can offer such a recipe. It is good because while the semi-finished products are proofing, you can do other dishes. We are talking about puff "curls". The dough for them is prepared from 500 g of flour. Also, a quarter cup of sugar or chopped almonds is needed to sprinkle the dessert. Roll out the dough sheet to a thickness of 10 mm and cut into thin "ribbons". Weave them two by two into small pigtails, slightly stretch, make “curls”. Grease a baking sheet with oil, place cookies in it and leave for 40-45 minutes to rise. Then sprinkle with sugared almonds or a beaten egg with sugar and bake for about 15 minutes - until golden brown. Fast and delicious, right?

Cheesecakes with cottage cheese

However, we will continue to reveal to you the secrets about how Recipes, as you may have noticed, are very different, one is tastier than the other. For example, these are curd cheesecakes. For the filling, take 200 g of fresh fatty cottage cheese, mix with sugar to taste, beat in a mixer, add a few handfuls of raisins. Knead the dough itself from 500 g of flour, be sure to add vanilla, you can just a little bit of cardamom. Roll out into a cake 1 centimeter thick, cut into equal squares. Put the filling, pinch the corners of the squares. Grease a baking sheet with oil and lay the buns, but not tightly so that they do not interfere with each other. For the same barrel, grease them with softened butter. Then beat the egg, brush the cheesecakes and bake. Sprinkle with powdered sugar and bring to the table. In the same way, you can bake

Cheese pastry

For lovers savory dishes this type of cookie, like twists, is very suitable. Yes, not simple, but with a cheese additive. For puff yeast dough, kneaded from 600-700 g of flour, about one and a half cups of hard grated cheese with a pronounced taste (like cheddar) and a little for powdering, as well as poppy seeds and sesame seeds. Grated cheese should be added to the dough when kneading again. When it is ready, divide into 12-14 equal parts. Roll them into long flagella, which then fold in half several times and connect the ends so that they do not straighten out. Let them “rest” for half an hour on the already prepared baking sheet, then brush each one with a beaten egg, sprinkle with sesame seeds and poppy seeds, you can use grated cheese instead, and bake until golden brown. A great addition to beer, I must admit!

Horseshoes baked for good luck and a good appetite

What else can we offer you to cook delicious, so it's cakes with jam in the shape of horseshoes. Toasted, fragrant, they just ask in your mouth. From 650-750 g of flour with the addition of vanillin, knead puff pastry on yeast. When it fits well, carefully roll into a sheet 1 cm thick. Cut it into small squares, put thick jam, roll up, then bend with horseshoes and place on a baking sheet, brushing it with oil. When after 15 minutes the products are separated, spread them with a beaten egg and bake. When the cakes have cooled, sprinkle them with powdered sugar.

It is quite simple to prepare puff yeast dough at home, the pastries are hearty and fragrant.

If you want to make puffs from it, do not forget about some of the nuances. The most important thing is to know the correct sequence of actions and the number of components.

With mushrooms and cheese

Description

Having imagination and culinary talent, you can cook dishes of any complexity that will perfectly decorate festive table. There are many original recipes, thanks to which now you don’t have to think about what to serve to guests. From such a dough, excellent pastries, delicious pies and buns are prepared.

Extraordinary recipes will help you enjoy puffs filled with chocolate, condensed milk, cottage cheese and apples. They will be light, airy and soft.

Such masterpieces will please everyone with piquancy and forms. And the forms are very different, for every taste and color. It is impossible to list all the products, it will take all day. The second dishes will turn out juicy and tender.

These are various delicious pies with meat, onion, liver, fish fillings, rolls with chicken fillet, with cheese, mushrooms. For dessert, a huge selection of yummy is presented, these are buns with jam, cinnamon, berries and jam, puffs with apples and much more. For lovers of something extraordinary, a choice of pizza can be served with various toppings and sauces.

The presented recipes will help you to cook and serve dishes correctly, they will step by step convey to you the methods and nuances of preparing puff masterpieces.

Stuffed with cabbage and onions

Compound:

• medium head of cabbage;
• butter;
• boiled and raw eggs;
• seasonings;
• greens;
• salt to taste.

Cooking:

So, first let's start preparing the filling, which consists of cabbage and onions. Finely chop both ingredients, simmer over low heat, without frying. 3-4 boiled eggs cut into cubes, add salt, mix with dill or parsley and mix into slightly cooled cabbage.

We spread the prepared puff on the form, carefully put the filling on top so that about 1 cm remains at the edges, close it with a second sheet. Lubricate the top raw egg. We send it to the oven preheated to 200 degrees for 50 minutes.

little balls

Compound:

• any stuffing;
• egg yolk;
• spices;
• salt to taste.

Cooking:

To begin with, we prepare the minced meat, which we mix with chopped onion, ground pepper and salt. Mix this mixture well. Roll out the dough and cut into long thin strips. We form small lumps of minced meat and carefully wrap them in strips. We make in a circle, as if winding a ball of thread. All this is laid out on a tray, greased with yolk and sent to languish for 30 minutes.

with apples

Compound:

• apples;
• sugar;
• spices.

Cooking:

Finely chop the apples. Roll out the finished dough and cut it into medium rectangles. In the center of each of them we put a spoonful of sugar with apples. We fold and blind the edges so that the filling does not leak out. Place in the oven for 25 min. Puff buns with apples are ready.

Cinnamon

Compound:

• cinnamon;
• sugar;
• egg.

Cooking:

If the dough is frozen, then defrost. Roll out to the optimum thickness and grease with a raw egg. In a separate bowl, mix cinnamon and sugar. Next, sprinkle with cinnamon and sugar on one side, roll out, turn over to the other side and do the same. We cut everything into identical strips along and across (distance 2mm). We twist the dough with a spiral, spread it on the pan. Place in the oven for 30 min.

homemade pizza

Compound:

• sausage;
• ketchup;
• olives;
• Cherry tomatoes;
• olive oil;
• greens;
• spices as desired.

Cooking:

We cut the sausage, tomatoes, olives, rub the cheese on a coarse grater. You can use for the filling all the products that come to your hand and not be limited to the presented option.

When the dough is thawed, roll it out on a baking sheet. It is advisable to put baking paper on it. If it is not there, it's okay, just lubricate it with oil. Paper is used to keep the surface clean.

Don't forget to poke the dough with a fork to keep it from puffing up.

Next, grease it with ketchup and lay out all your products on the surface. It is best to take softer cheese, it will turn out more tender. Sprinkle the entire surface with it, flavor with drops of oil and bake for 30 minutes. Layered pizza is ready.

With mushrooms and cheese

Compound:

• champignons;
• onion;
• yolk;
• vegetable oil;
• salt;
• spices.

Cooking:

Mushrooms are fried with finely chopped onions over low heat. Salt and season as desired. Roll out the dough to medium thickness and cut into as many pieces as you need, depending on the size. We roll each square with a rolling pin and make cuts on the sides. Put the fried mushrooms in the middle and grated cheese on a medium grater on top.

We begin to lift each part with a cut up and blind in the middle, in the end we should get a rose. We spread the beauty on an iron tray and grease with yolk. Bake 30 min.

with pineapple

We take pineapple rings, granulated sugar, cinnamon and, of course, the yeast mixture.
The initial step is to defrost the dough and drain the juice from the rings. When the procedure is done, roll it out with a thickness of 3 mm. And cut into medium strips.

In a separate bowl, mix sugar and cinnamon alternately dip the pineapples there. Then take each strip and weave it through the pineapple ring in a circle. Fill the pre-prepared and greased baking sheet with rings, grease them with an egg and send them to the oven for 35 minutes.

With cottage cheese

Compound:

• eggs;
• sugar;
• cottage cheese;
• vanillin.

Cooking:

Pass the cottage cheese through a strainer, so it will turn out tender and uniform.
Add a pinch of salt, sugar and an egg to it. Mix thoroughly. Roll out the dough to medium thickness and divide into rectangles. Then we distribute them equally and cut one part obliquely, and leave the second untouched. We put cottage cheese filling on it.

Press carefully to seal the edges. Let the buns stand for a while and rise, grease the pan with butter, egg, spread out the dessert and send to languish for 15 minutes. Serve to the table, after sprinkling with powder or smearing with jam.

With walnuts and raisins

Compound:

• nuts;
• raisin;
• granulated sugar;
• cinnamon.

Cooking:

Cut the rolled dough into 2 pieces lengthwise. In a bowl, mix sugar, cinnamon, pre-chopped nuts and chopped raisins. Sprinkle each piece with the prepared stuffing and roll into a roll. Then cut into pieces, the size of your choice. Place on a baking sheet and bake for 20 minutes.

Ready-made puff pastry is a lifesaver for every housewife, it will come to the rescue when there is no time to mess around with cooking, and you want to get the result faster.

It can be stuffed with various goodies and served with pleasure at the table, where each of your guests will not remain indifferent to puff masterpieces.

Enjoy your meal!

Puff yeast dough is the base product for the preparation of various pastries. Crispy products, light in their own structure, come out of such a component. Using puff pastry, you can create sweet cookies, meat, vegetable pies, pizza.

Cooking process

The procedure for making this test is not particularly difficult, but it takes a lot of time. Let's analyze the most popular recipe, allowing you to get lush, soft blanks.

Ingredients used:

1. Milk is a glass.
2. Regular flour - a couple of glasses.
3. Sugar - a tablespoon.
4. Rock salt - a teaspoon.
5. Dry yeast - a teaspoon (3-4 grams).
6. Egg.
7. Butter (200 grams).

It is necessary to mix the yeast with warmed milk. After waiting until the dry grains swell, add sugar, flour, salt. Mix, send the composition to a warm place for 45-55 minutes. After, add the rest of the ingredients, knead the dough and let it rise.

Next, you need to roll the resulting product into a rectangle. Lubricate the surface with melted butter and fold it into an envelope. Let's do the rolling again. It is necessary to repeat this process many times. 30 layers are considered optimal. To do this, repeat the rolling procedure 9 times.

Cooking goodies

The hostess can prepare various dishes from puff yeast dough. This must be done in the oven. The most popular are the following dishes:

• pies,
• sweet buns,
• salty pies,
• croissants,
• khachapuri,
• cakes,
• pizza,
• rolls.

Photos of such dishes will not leave indifferent every culinary admirer.

Today, retail chains offer us a wide range of semi-finished products, and we can forget about cooking as such. Cooking yeast puff pastry at home - fast food or classic - will give you pleasure, incomparable with the purchase of ready-made dough!

No modern machines can replace the human warmth with which we create pastries for loved ones, smelling of home, comfort and family.

Puff pastry can, of course, be bought in the store. But the purchased dough may disappoint you - often it is weakly stratified, products made from it become too fragile and do not meet your expectations at all. To get high-quality baking, it is better to cook puff pastry at home, and we will consider how to do it in our article.

How long does puff pastry take to cook? You will not need too much time - most of the time is spent solely on keeping the batch in the refrigerator and on the manufacture of the products themselves. Shall we start?

Yeast puff pastry differs in base. The basis can be kneading fast, insipid and rich. The technology is also different. The classical technology requires rolling out the base with butter in several stages, and the fast one requires obtaining the dough in one stage.

But no matter what technology you use, you need to know a few nuances of making high-quality puff pastry. These nuances relate mainly to the composition of the ingredients and their proportions.

The composition of puff pastry also depends on its calorie content. Puff yeast dough in butter has a calorie content of 337 kcal per 100 g of baking, and when used in a margarine recipe, it varies depending on the fat content of margarine.

Secrets of quality puff pastry

Quick and easy puff pastry dough for pies

This is an instant yeast puff recipe. How to make puff yeast dough so that the whole family gasps with delight? This is not difficult!

We will need

• 3 glasses wheat flour in / varieties (glass 250 ml);
• 300 g butter;
• 7 g dry or 20 g pressed yeast;
• 130 ml of milk;
• 85 ml of purified water;
• 1 egg;
• 3 tsp sugar and 1 tsp. salt.

• Instant puff pastry does not like kneading, kneading with your fingers and a lot of pressure.
• We roll it out quickly, cut it with a sharp knife into the necessary parts and form products.
• Puff doesn't like heat. At a high room temperature, the oil in the layers of the batch becomes soft, and the flour begins to absorb it. Therefore, the amount of dough that you do not work with should be kept cold.

As a basis for a classic puff, you can prepare unleavened or rich yeast dough. Having prepared the base, proceed to its rolling with butter (margarine). Let's consider these stages in more detail.

First way (classic)

We cut the cooled butter into large cubes and spread it on a film of food polyethylene in the shape of a rectangle. Lightly sprinkle the butter pieces with flour and loosely (with a margin of volume) cover with the free end of the film.

The proportions are as follows: for 400 g of high-fat butter, take 5 tsp. wheat flour. We beat off the oil with a rolling pin to a state of plastic uniformity, like that of plasticine. We send the oil billet to cool in the cold for 20 minutes (not in freezer!). Dough and butter should be equally cool.

We put the cooled butter billet in the center of the rolled out (also cooled in the refrigerator) square-shaped base. In the center, the base square should be thicker than at the edges. We cover the oil blank with the free edges of the base and seal it by pinching the edges.

Sprinkle our envelope with butter with flour and begin to carefully roll out the butter in the dough in one direction - from the center to the opposite edges. We smooth it with a rolling pin, without strong pressure, to a rectangular shape with a layer thickness of 1-1.5 cm.

Remove the excess flour with a cooking whisk, then turn it 90 degrees counterclockwise and fold it three times like a book. Cover it tightly with cling film and place in the freezer for 20 minutes.

• There is a little secret in rolling and rolling the dough, knowing which will allow you to get great puff pastry!
• It is always necessary to roll up the oil component of the batch in one direction, turning the rolled layer 90 degrees and folding it with a book. If you work the rolling pin in different directions, the layers of butter will mix, and the thin layers of the flour base will tear. Therefore, always smooth the "book" vertically.

Sprinkle the chilled dough with butter with sifted flour, again thin the layer to a thickness of 1-1.5 cm, sweep the flour, fold it in three and cool for 20 minutes in the freezer. Repeat rolling and cooling twice more.

In total, roll out the puff with cooling 4 times. A greater number of rolling leads to a strong separation of the oil and to a deterioration in the quality of the products. After the fourth rolling, you can start cutting puff pastry into products.

The second way of rolling

Chilled butter (not frozen) is cut into thin slices and laid out on the surface of the rolled out base. We turn it into a tube, seal it around the edges and roll it into a rectangle.

Fold the rectangle in thirds and put in the refrigerator for 20 minutes. After cooling, roll out again. You need to roll it out carefully - so that the oil does not break the thin layer of the base, otherwise the oil will leak out during baking, and the products will not be layered and airy. Roll out, fold in thirds and put in the cold for 2 hours. Next, we work on products.

The third way of rolling

Frozen butter rub on a coarse grater, mix with a small amount flour, keeping the chips.

Roll out the dough into a rectangle and conditionally divide it into 4 strips. We spread the chips on 2 central (conditional) strips, and cover them with the extreme ones. We get conditionally 2 strips with oil inside.

Now we fold them in half lengthwise, seal the structure by pinching and begin to slowly roll out to the original rectangular size. Next, fold the puff again four times and repeat the rolling. Fold in quarters and place in the refrigerator for 2-3 hours.

Each of these ways to roll out puff pastry is good. Which one to choose depends on the future products and on the time you are willing to spend on baking.

Now let's get down to learning the basics. The basis for the puff can be unleavened yeast and rich yeast dough. Consider the recipes for each of them.

Ingredients

• - 500 g + -
• — 20 g or dry - 1.5 tsp. + -
• — 250 ml + -
• - 300 g + -
• - 3 tbsp. l. + -
• - 1.5 tsp + -

Cooking

This recipe is a classic for croissants - unfilled or stuffed - from French bakers.

• Sift the flour through a sieve raised high above the dishes. Pour warm water into a spacious container, dissolve yeast, sugar in it and pour 50 g of melted butter into them. We put everything together well. Gradually add all the flour, quickly kneading the ingredients together until smooth. In the process of kneading, sprinkle the composition with salt. Knead the base for the puff until it stops reaching for the hands. The kneading should be moderately soft and very elastic.
• We put the base in a spacious container, sprinkle the bottom with flour, cover it with a film and set it aside in a warm (draft-free) corner to rise for 1 hour.
• We roll out the yeast mixture that has increased in volume with a layer 1–1.5 cm thick, put it in a three-layer envelope and put it in the refrigerator to cool for 30 minutes.
• We roll out the cooled yeast base again with a layer up to 1-1.5 cm and roll oil into it the classic way, which we discussed above.
• Next, we cut our yeast puff pastry into products.

Puff pastry for buns and puffs with filling

The recipe for making a rich base for rolling butter is almost the same as classic version which we covered in the previous recipe.

To get a rich puff, a little more sugar, vanillin or lemon zest is added to the recipe. You need to sweeten directly during the molding of products.

Secrets of puff yeast baking

• We cut the layers into products with a sharp knife! Otherwise, the layers will stick together, and there will be no beautiful delamination of the cuts.
• It is impossible to pinch the edges of the products, otherwise the puff will not be able to delaminate freely. To glue the edges of the products, it is enough to coat them with a beaten egg, connect and wait until they stick together themselves. You can also smear the edges for gluing with plain water, smearing them with your fingers dipped in water.
• Products before baking should be left for proofing for about 40-50 minutes, and only after that grease them with a beaten egg, but only the surface, not the slices. If you lubricate the sections with an egg, then delamination will not occur.
• Place the products on a baking sheet covered with parchment paper.
• Baking puff products takes place at internal temperature. oven 170 degrees, for 13-15 minutes. Before placing the products in the oven, they need to be lightly sprinkled with water or a frying pan with water should be placed on the bottom of the oven.

The presented recipes with all the secrets of making puff pastry will allow you to cook it with your own hands with pleasure.

Puff yeast dough at home turns out to be magical, airy, and you can be proud that you do not buy a semi-finished product, but fill your own puff pastries own warmth and love.

Cooking puff pastry (video)

The technology of making homemade puff pastry is quite complicated and requires a lot of effort and a lot of free time. Therefore, many modern housewives choose a simpler option and knead yeast-based puff pastry. It turns out no less magnificent, tender and crispy, but it is done much faster and easier. We have selected for you the most successful recipes with photos, following which you can easily learn how to cook airy and melting homemade cakes and regularly pamper your family and friends with delicious delights.

The composition of the classic puff pastry includes a large amount of butter or margarine. To achieve delicate structure and numerous thin layers, you have to repeatedly roll out the dough mass, which usually takes a lot of time and physical effort.

Puff yeast dough is prepared on the basis of sweet dough from dry or raw yeast. It exfoliates much less (from 20 to 100 layers), but it bakes more magnificently and has a light, unobtrusive sourness and a bright, memorable aroma.

For those who do not know at what temperature to bake a puff, here is a useful reminder:

• Small products from yeast-free puff pastry are kept in the oven, preheated to 210-250 ° C from 20 minutes to half an hour. For large pastries, the same temperature is required, but a little more time - from 30 to 60 minutes.
• Professional confectioners, revealing the secrets of preparing delicious, airy and lush puff yeast dough, recommend cooking cookies and portioned puffs at a temperature of 240-260 ° C from 10 to 20 minutes, and for rolls and cakes weighing about a kilogram, set the heating level to approximately 230-250 ° C and bake products for 20-25 minutes.

Yeast-free puff pastry

This cooking method is simple and easy, does not take too much time and does not require any significant effort or serious culinary talents. If all parameters are exactly met, ready-made pastries even a beginner will get unusually tasty, fragrant and crispy. Any filling will do, from fresh fruit or jam to boiled condensed milk and candied fruits. If you plan to use mushroom, vegetable or meat filler, the amount of sugar can be reduced by half.

Puff yeast dough: a simple recipe with a photo

Ingredients

• flour - 3 tbsp
• room temperature water - 85 ml
• milk 3.2% - 135 ml
• dry yeast - 7 g
• butter - 200 g
• granulated sugar - 3 tsp
• salt - 1 tsp
• egg - 1 pc

How to cook

1. Dissolve 1 teaspoon of sugar and the entire volume of yeast in water at room temperature. Send for 15-20 minutes in a warm place so that the components react. When the dough rises and a foam cap appears on top, mix well.
2. wheat flour premium Sift twice through a kitchen sieve and combine with salt and remaining sugar.
3. Grate the butter on a coarse grater and add to the flour mass. Grind with your hands or chop with a knife to form small crumbs.
4. Crack an egg into the yeast dough, pour in slightly warmed milk in a thin stream and mix thoroughly.
5. Gather flour crumbs and shape into a ball. Make a well in the center and pour in the egg-yeast liquid.
6. Quickly knead smooth, plastic, soft dough. Wrap in cling film and refrigerate for 2 hours.
7. After the time has elapsed, take it out, roll it out according to your own desires, fill it with stuffing and bake in a preheated oven until cooked.
8. Serve on the table, sprinkled with powdered sugar.

Puff yeast dough at home

Advice: If you don’t want to mess with flour and other products, or you just don’t have time for it, you can buy ready-made puff yeast dough in the store. Immediately before purchasing, it is advisable to carefully study the composition and make sure that the product has not expired.

1. All movements are carried out only in one direction and with a uniform load on the rolling pin. Only then will the layer turn out to be even and holistic.
2. First on canvas yeast-free dough softened butter or margarine is placed, the edges are folded into an envelope and gently rolled into an equilateral rectangle.
3. In the next step, the opposite sides of the layer are connected in the center, pinched, folded in half with a seam and sent for half an hour to a cold place.
4. Then the procedure is repeated again and the semi-finished product is sent to the cold again.
5. At the third stage, the dough is rolled out into an even layer, folded already into four and once again left in the refrigerator for half an hour. Only after all these procedures, you can proceed to the formation of baking and filling with filling.

Tip: Before kneading puff yeast dough, all necessary ingredients take out of the refrigerator and leave for 1 hour on the kitchen table. During this time, they will acquire the same room temperature and the dough will turn out soft, elastic and tender.

Homemade puff yeast dough can be prepared for the future. In order for the semi-finished product to be well preserved and not absorb foreign odors, it is necessary to roll it into wide layers, fold it in half, then four times, wrap it very tightly in cling film, tightly tie the edges of polyethylene and send it to the freezer.

The defrosting rules are very simple, but mandatory:

1. If you plan to use the semi-finished product only the next day, in the evening you need to remove the dough from the freezer and place it on the bottom shelf of the refrigerator. Until morning, it will have time to get the right temperature and return its plastic consistency.
2. At room temperature it takes from 45 minutes to 2 hours to completely thaw the dough, depending on the size of the layer. It is not recommended to speed up this process with improvised means (microwave, hair dryer, etc.). It is likely that the product will lose some of its taste and acquire an unpleasant rubberiness.
3. Roll-frozen dough should be unrolled very carefully, as it, being hard, can break. As it thaws, the edge is usually gently folded onto a kitchen board and leveled or cut off with a sharp knife and immediately proceed to baking.
4. So that the defrosted dough does not wind up and does not dry out, it is recommended to cover it with a moistened napkin or linen towel, slightly sprinkled with water.

Puff yeast dough recipe (video)