Yeast puff pastry
The products made from this dough are very tender, soft and tasty. They retain their freshness and softness for a long time. After baking, the dough is porous, and air bubbles separate the dough into layers.
Also this dough has another name - yeast chopped puff pastry. For proper maturation of the dough there is one obligatory condition - after kneading it should rise in a cold place. The longer the proofing time, the tastier and more flaky the finished products will be. The minimum proofing time is 1.5 hours, the optimal time is 12 hours.
If you put the dough in a warm place and shorten the proofing time, you will get a regular yeast dough.
Compost:
- flour - 3 tbsp.
- butter or margarine – 200 gr.
- dry yeast - 6-7 gr.
- salt - 1 tsp.
- sugar – 3 tbsp.
- egg – 1 pc.
- milk – about 0,5 tbsp.
Cooking:
Dissolve 1 tsp of sugar in 1/3 cup of warm, but not hot, water and dilute the yeast. If the yeast starts to foam within 5 minutes, use it, if not – pour it out and start again, as you won't get good dough from dormant yeast.
Meanwhile, sift flour, mix with salt and remaining 2 tsp sugar. Grate the frozen butter or margarine into the flour and rub it with your hands, without allowing the butter to soften.
Pour egg into foaming yeast water and beat well. Add warm, but not hot, milk or water to make 1 cup of liquid.
Pour the liquid into the flour and knead into a smooth dough. Add a little more water or flour if necessary.
Cover the dough with plastic wrap and place in the refrigerator for at least 1.5 hours.
After the dough has thawed, form it into products, brush with egg and bake at 200 degrees.
This dough is ideal for pies, pies with stuffing and similar baked goods.
All doughs are perfect for pies, pies with filling and similar baked goods.
