Yeast puff pastry
Category: Bakery
Ingredients
Wheat flour 2 ~ 3 tbsp.
Milk 1 tbsp.
Fresh yeast 50 g
Egg 3 pcs.
Margarine 1 pack
(250 g)
Salt, sugar.
Cooking method

Dissolve yeast in warm milk, add some sugar, salt, 2 eggs, 1 protein and 2 ~ 3 tbsp. flour. Knead the dough. Let stand for 15 ~ 20 minutes. Roll the sausage. Divide the sausage into 6 parts. Each piece is rolled into a circle and smeared with softened margarine. The smeared circles are stacked on top of each other. At the end, this structure must be rolled up tightly with a roll. This roll is divided into two unequal parts. Each part is placed in a column on the table, crushed and rolled into a circle. The form is lined with a large circle, the filling on top (I laid out the cherry one), the top is closed in the same way with a smaller circle prepared in the same way, it is pinched, smeared with yolk and into the oven.
I think that this recipe can be partially automated by introducing dry yeast instead of wet yeast (recommendations are usually indicated on packs with dry yeast. In the sense of how many dry yeast are replaced) and knead the dough in a bread maker. Well, then with your hands. At one time I cooked it almost every day.

Note
As a thank you for your wonderful recipes, I want to share a recipe for a delicious puff pastry.
Hope someone like it
Mueslik
Vitaly, And if the filling is unsweetened? We have got used to sweet pies ...
Vitaly
I think that any filling can be done. After all, the dough is not sweet. However, I tried only with sweet. My husband is sweet tooth
Lydia
Probably, the 1st batch can be done in HP - on DUMPLINGS. Not too long - knead 20 minutes? Well, and then follow the instructions ...
kava
I wonder how much such a dough is like croissant dough?
Summer resident
From such a dough, you can make a merchant's pie with several types of filling. Rolling out not 2 layers, but 3-4. For example, the first layer of dough, the second rice with onions and eggs, the third dough, the fourth fish, the fifth dough. It turns out to be unusually tasty. And how useful for a figure ...

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