Yeast puff pastry is a great base for pastry. All the secrets of its preparation are comprehended over time, the dough is not so simple to make. But the result, in the form of rosy buns and fragrant puffs, is worthy of all the effort spent.

Yeast Puff Pastry - Classic Recipe

According to the recipe, they prepare the basis for a variety of pastries - apple or cabbage pies, rolls with cream.

Products:

  • flour 350 g;
  • 5 g of salt;
  • 170 ml of milk;
  • sugar 40 g;
  • 5 g of dry yeast;
  • 1 egg
  • 280 g of butter.

Process description:

  1. Combine all dry ingredients, mix.
  2. Add room temperature milk with the egg. Knead the dough by putting 30 g of butter at the end.
  3. Cover it, let go for 2 hours. Then roll it into a rectangular layer, and put it in a plastic bag for 8 hours in the refrigerator.
  4. Take out the dough, roll it into a layer about 1 cm thick.
  5. Break with a rolling pin 250 g of chilled oil to the size of a rectangle, two times smaller than a layer of dough.
  6. Put the butter on one half of the dough, cover the second, pinch the edges, and roll to a thickness of 1-1.5 cm.
  7. Fold in four - a book, shaking off excess flour, put in a bag, and refrigerate for half an hour.
  8. It is necessary to roll the dough two more times to a thickness of 1 cm, folding three times, with interruptions for cooling, after which it will be ready.

You can store the finished semi-finished product in a plastic bag in the freezer.

How to prepare the base for the cake?

Pie can be made from puff yeast dough, bought in a store or prepared independently according to the classic recipe.

 

If you use ready-made dough “Morozko” for baking, it will take 2-3 hours to defrost it.

Before preparing the base for the pie, the dough is rolled thinly, with a knife, trim the edges to the size of the baking sheet, leaving a margin for the sides.

The baking sheet is covered with oiled parchment so that the finished cake does not burn. The rolled layer of dough is transferred to the prepared baking sheet and, while making the filling, put in the refrigerator. The filling in such a pie is put to your taste - chicken with mushrooms and cheese, berries, apples, fried meat with onions.

Not only open, but also closed pies are made from puff pastry.

For a closed cake, the upper layer is made slightly larger than the lower.

Two layers tightly pinch around the edges so that the filling does not leak. Notches are made on top to release steam, and smeared with yolk or beaten egg. Put in a hot oven, and bake until cooked.

Quick and easy puff yeast dough

When rolling, the quick puff yeast dough is folded in several layers. Thanks to the cooled state, the layers are easily formed.

To prepare, take:

  • flour 320 g;
  • 75 g butter;
  • 1 tbsp. l Sahara;
  • sour cream 2 tbsp. l .;
  • 20 g of live yeast;
  • 1 egg
  • 80 ml of milk;
  • 3 g of salt.

Step by step description:

  1. Crush the yeast into milk, pour 1 tbsp. l sugar and salt.
  2. Grind flour with butter. Pour in the milk with yeast, mix the dough, add the egg and sour cream to it.
  3. After adding more flour, knead a soft, elastic dough. Put it in a pan, cover with foil, and put in the refrigerator for 2 hours.

Take out the risen dough, and cook pastries from it or put in a bag, and place in a freezer for storage.

For buns and puffs

Soft and lush buns can be made in the form of envelopes, reeds or bagels.

Products:

  • flour 550 g;
  • 3 g of salt;
  • sugar 60 g;
  • milk 300 ml;
  • 15 g dry yeast;
  • 360 g butter.

Step by step description:

  1. Combine all the dry ingredients, mix, pour in the milk, and knead the dough, putting 60 g of butter at the end.
  2. Cover it, and leave for 2 hours to rise.
  3. When the dough increases in volume, roll it into a layer up to one and a half centimeters thick.
  4. Butter at room temperature in an amount of 300 g, roll out, placing in a bag, to the size of a rectangle two times smaller than the dough.
  5. Put the butter on the rolled dough, cover with the other half, pinch the edges, and roll to a thickness of 1 cm. Fold 4 times - with a book.
  6. Clean by wrapping in foil for half an hour in the refrigerator.
  7. Remove the dough from the refrigerator, place it on the table, as you rolled it, and turn it clockwise 90 degrees.
  8. Roll a layer 1 cm thick, fold it three times and put it in a refrigerator, wrapping it with plastic wrap. After 2 hours, the dough will be ready.

According to this recipe, you can prepare the basis for puff pastries - croissants with various fillings.

Which puff pastry is better than yeast or yeast-free?

The recipe for puff pastry without yeast does not contain sugar at all, but it makes an excellent base for cream puffs, puff cakes, cookies, puff tongues and other pastries with a juicy, sweet filling. The layers in the finished products are clearly distinguishable, there are many of them. Properly prepared baking crunches, it turns out lush, light and fragile.

It is possible to determine which dough is better based on personal taste preferences and purposes of use. Keep in mind that thawed yeast dough should not be frozen a second time, it will not rise.

Yeast puff pastry has fewer layers after baking, they are not so pronounced. Finished products are tender and lush, tasteful, but not fragile. The dough rises due to the steam formed between the layers and the yeast, so it is more tender in consistency than fresh.

What to cook from puff yeast dough?

You can cook many delicious dishes: rolls, pizza, puffs, pies, puff pastries, khachapuri, cookies, rolls, sausages in the dough. You may like mushroom puffs.

Cheese and Mushroom Puffs

Products:

  • puff pastry 450 g;
  • 140 g cheese;
  • oyster mushrooms 200 g;
  • 1 onion;
  • carrot 1 pc.;
  • 1 eggs
  • vegetable oil 60 ml;
  • salt, spices.

Cooking:

  1. Fry oyster mushrooms with finely chopped onions and grated carrots in oil until tender. Of spices, in addition to salt, you can add sweet paprika, suneli hops, basil or black pepper.
  2. Roll out the dough, cut into equal squares.
  3. In the middle of each box, put the mushroom filling, sprinkle with grated cheese.
  4. Bend the edges of the squares to the center, and pinch. You should get envelopes.
  5. Put the resulting puffs on a greased baking sheet, grease with a beaten egg, and bake in the oven at 200 ° C for about 15 minutes.

Instead of mushrooms in such puffs, you can put any filling - apple jam, cottage cheese, nuts with raisins.

Puff yeast dough is quite difficult to cook on your own. You can buy ready-made in the store or try interesting recipes described in the article.

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