Puff yeast dough without fuss - super fast and easy 🍞

Kitchen appliances and utensils: plates for ingredients, mixing bowl, spoon, cling film, whisk, knife, rolling pin

Ingredients

Step cooking

1. The first step is to prepare the dough. Pour 1 teaspoon of sugar, 8 grams of dried yeast into a deep bowl and pour 90 milliliters of water. Mix well with a spoon.
   
2. Cover with cling film and leave for about 10 minutes to make the dough.
   
3. Next, let's take a test. Sift 600 grams of flour into a separate bowl, add 2 teaspoons of sugar, 1 teaspoon of salt and mix well.
   
4. In a separate bowl we drive 1 chicken egg and also beat thoroughly with a whisk.
   
5. Next, pour 135 milliliters of milk into a bowl with an egg and mix well again.
   
6. During this time, the dough has already come up, carefully remove the cling film and add it to the plate with the egg and milk, carefully mix with a whisk.
   
7. Pour the previously prepared flour onto a clean table, put on top 200 grams of cold butter and cut it with a knife directly on the flour. We rub the butter with flour well with our hands, make a small deepening in the middle, and pour in the liquid ingredients in several stages and quickly knead the dough.
   
8. It is impossible to knead the dough for a very long time, since the butter will melt and absorb, after which it is unlikely to make puff yeast dough. We put the finished dough on cling film and send it to cool in the refrigerator for 2 hours.
   
9. After 2 hours, the dough will slightly increase in volume. We free it from cling film, and sprinkle a little flour on the table. Gently roll out the dough with a rolling pin. Next, wrap it on both sides, and then in half. Cut into two parts and our dough is ready.
   

Housewife tips

• Always choose only the highest grade flour for the dough.
• To saturate the dough with oxygen, be sure to sift the dough several times. Thus, your dough will turn out more magnificent.
• Keep track of how much salt you put in the dough. If there is too much of it, the taste of the dough will become worse, but if, on the contrary, it is not enough, then the layers will become blurry.
• Most often, milk or plain cold water is taken for puff pastry, which gives the dough a taste. Some housewives make a mixture of milk and water, taking equal proportions.
• To knead the dough, margarine or butter should be well chilled, but not frozen at all, as the dough will be difficult to roll out and it will break.
• The more times you roll out the dough, the more layers it will turn out. It is important not to go beyond the edges so that the structure of the layers is not broken.
• Always use only a sharp knife when cutting dough so that the edges do not wrinkle. From this dough will not be so magnificent.

Video recipe

I suggest that you familiarize yourself with the recipe in more detail in the video. You can visually review the process of preparing and kneading the test, as well as additional comments by the author of the video.

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