Puff Yeast Dough (Recipe from a Home Bakery Owner)
Baking and Desserts • European
Description
Puff Yeast Dough (Recipe from a Home Bakery Owner)
Ingredients
- Wheat Flour 25 oz
- Chicken Egg 1 piece
- Sugar 0 oz
- Dry yeast 0 oz
- Milk 5 fl oz
- Water 5 fl oz
- Butter 10 oz
- Salt 0 oz
Step-by-Step Guide
Step 1
Place the flour, yeast, and sugar in a bowl and mix by hand. Add the water, milk, and egg. Knead for 5 minutes, then add the salt. Add the salt at the very end, as it kills the yeast. The dough will be quite stiff. Shape it into a ball, place it in a bowl, and refrigerate for at least 4 hours, preferably overnight, covered with plastic wrap.
Step 2
Roll the dough into a sheet measuring 40 by 40 cm, place the butter, rolled into a layer of 20 by 20 cm and 1 cm thick, on top. Fold the dough like an envelope and start rolling it out in one direction. Roll it into a sheet approximately 40 by 60 cm, fold it into thirds, cover with plastic wrap, and refrigerate for 15 minutes to let the dough rest.
Step 3
Repeat this process three times. Roll the folded dough out 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.
Step 4
Leave the finished products in a warm place to rise in volume by about twice.
Step 5
Brush the products with egg yolk and bake at 355°F for 10 minutes.
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