Kitchen appliances and utensils: oven, baking sheet, baking paper, kitchen scales and other measuring accessories, rolling pin, cling film, several deep bowls, food processor, whisk.
Ingredients
| Components | proportions |
| Wheat flour | 620 g |
| dry yeast | 6 g |
| granulated sugar | 220 g |
| milk | 200 ml |
| butter | 140 g |
| vegetable oil | 30 ml |
| salt | 5 g |
| egg | 2 pcs. |
| bottled water | 50 ml |
Step cooking
Knead the dough
- Pour 50 ml of warm water into a glass, and then add 6 g of dry yeast to them. Stir the components, and then leave for several minutes so that the yeast is completely dissolved in the liquid.
- 40 g butter is sent to a slow fire and melt to a liquid state. Allow the oil to cool slightly, then mix it with 30 ml of vegetable oil.
- Pour 200 ml of warm milk there, add 70 g of sugar and 5 g of salt. Stir the components until the salt and sugar are completely dissolved.
- Break one chicken egg into a small bowl, and then slightly shake it with a fork.
- Separately sift 500 g of premium wheat flour. We combine in one container all the prepared liquid mixtures: milk, egg and yeast. In a bowl of a food processor, spread the sifted flour and a liquid mixture. Knead a homogeneous soft dough.
- We grease a large bowl with a small amount of vegetable oil, and then put the cooked dough into it. Cover the bowl with cling film and leave in a warm place until the dough doubles in volume. On average, it takes 1.5-2 hours to lift the test.
Prepare a powder
In one bowl, mix 120 g of flour and 150 g of sugar. There we add the diced chilled butter in the amount of 100 g. With clean hands, we carefully rub the ingredients until we get large crumbs. We cover the crumb with a film or a lid and put it in the refrigerator until it is needed.
Let's make puff pastry
- We put the dough on the table, sprinkled with a small amount of flour in advance. Lightly knead the dough, and then roll it into a long rectangle 1 cm thick.
- Sprinkle half of the rolled dough evenly with the cooked crumbs.
- We fold the layer in half and once again roll it with a rolling pin. Again, sprinkle half the dough with crumbs, and then again we fold the layer in half.
- Once again, we roll the resulting workpiece a little. For the third time, sprinkle half of the dough with crumbs and fold the dough again and roll up the rolling pin. The result should be a strip about 8 cm wide and 1.5 cm thick.
We form buns
- Cut the prepared dough into squares of the same size. On average, 13-15 squares are obtained.
- The corners of the cut squares are folded to the center in the manner of Sverdlovsk puffs, so that in the end we get more round products.
- We lay the buns on a baking sheet covered with baking paper.
- We spread the products at a short distance from each other. The optimal distance between the workpieces is about 1 cm, then they will give beautiful slips, and during the baking process the corners of the dough will not open. We cover the formed buns with cling film and leave it in this form for 40-50 minutes.
- In a separate bowl, beat one chicken egg. Grease the buns with egg mixture and sprinkle with the remaining crumbs.
The final stage
We send products to the oven heated to 180 ° C. Bake a treat for about 25 minutes.
Video recipe
After watching this video, you will learn how to cook puff buns with a beautiful mouth-watering crust and an unusually soft, airy texture.
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