Puff pastry yeast dough. Puff yeast dough.

Love to treat yourself to your favorite delicious cakes? Then make crunchy cakes (croissants, puffs, napoleon, etc.) melting in your mouth for yourself and your family. Today you will learn how to cook yeast puff pastry at home, further waiting for you step by step recipe with photo. The method of preparation is not the easiest, but products made from it are extremely tasty, melting in the mouth.

Cook puff yeast dough can be in advance, as it can be stored in the refrigerator for about a week, wrapped in a bag.

Recipe for puff yeast dough at home

Products for the test

Yeast - 20 grams (or 10 grams of dry yeast)
50 ml. water
500 grams of flour
50 grams of sugar
1 tsp salt
Milk -200 ml
300 grams of butter
2 yolks

Step by step recipe for yeast puff pastry with photo

How to cook a quick puff pastry in 15 minutes:

Drain the yeast in warm water and leave for 10 minutes to completely dissolve.

Sift the flour through a sieve in a deep dish.

Add sugar, salt and mix.

Pour milk

Dissolved Yeast.

Pour 50 grams of melted butter into the flour.

Yolks and knead the dough.

Knead the dough well for about 7 to 10 minutes to make it elastic and not sticky to the hands.

Now you need to wrap the dough in cellophane and put it in the refrigerator for at least 4 hours, or better all night.

Wrap the oil in cellophane and slightly beat with a rolling pin so that the oil is slightly softer.

Then, spread the oil in a deep container, add 40 grams of flour and mix thoroughly.

We spread the butter on parchment paper in the form of a square, wrap it and level it with a rolling pin. Put the oil in the refrigerator for at least 1 hour.

We put the finished yeast dough on the table, make cuts on top.

And hands form a square.

Roll out the dough into a rectangle. Top lay out the oil.

And wrap the butter in the dough, tightly pinching the edges.

Roll out the dough with butter into a rectangle, and then fold it into several pieces. Wrap the rolled dough in cellophane and put in the fridge for about 1 hour or more.

An hour later, we take the dough out of the fridge, roll it into a rectangle again, fold it, and again send it to the fridge for 1 hour.

Repeat the procedure another 3-4 times, each time placing the dough to cool in the refrigerator for 1 hour.

After everything is done, put the dough in the refrigerator again in the refrigerator for at least 4 hours, and better all night.

Well, that's all, yeast puff pastry is ready, I will not say that this is a recipe fast food, as it is necessary to tinker. But if you want to get instant puff pastry, then you can go to the store and buy ready-made.

Now you can cook from this dough everything your heart desires: pies, cakes, pies, etc.

Love to treat yourself to your favorite delicious cakes? Then make crunchy cakes (croissants, puffs, napoleon, etc.) melting in your mouth for yourself and your family. Today you will learn how to cook yeast puff pastry at home, then you will find a step-by-step recipe with photos. The method of preparation is not the easiest, but products made from it are extremely tasty, melting in the mouth.

You can prepare puff yeast dough in advance, since it can be stored in the refrigerator for about a week, wrapped in a bag.

Recipe for puff yeast dough at home

Products for the test

Yeast - 20 grams (or 10 grams of dry yeast)
50 ml. water
500 grams of flour
50 grams of sugar
1 tsp salt
Milk -200 ml
300 grams of butter
2 yolks

Step by step recipe for yeast puff pastry with photo

Drain the yeast in warm water and leave for 10 minutes to completely dissolve.

Sift the flour through a sieve in a deep dish.

Add sugar, salt and mix.

Pour milk

Dissolved Yeast.

Pour 50 grams of melted butter into the flour.

Yolks and knead the dough.

Knead the dough well for about 7 to 10 minutes to make it elastic and not sticky to the hands.

Now you need to wrap the dough in cellophane and put it in the refrigerator for at least 4 hours, or better all night.

Wrap the oil in cellophane and slightly beat with a rolling pin so that the oil is slightly softer.

Then, spread the oil in a deep container, add 40 grams of flour and mix thoroughly.

We spread the butter on parchment paper in the form of a square, wrap it and level it with a rolling pin. Put the oil in the refrigerator for at least 1 hour.

We put the finished yeast dough on the table, make cuts on top.

And hands form a square.

Roll out the dough into a rectangle. Top lay out the oil.

And wrap the butter in the dough, tightly pinching the edges.

Roll out the dough with butter into a rectangle, and then fold it into several pieces. Wrap the rolled dough in cellophane and put in the fridge for about 1 hour or more.

An hour later, we take the dough out of the fridge, roll it into a rectangle again, fold it, and again send it to the fridge for 1 hour.

Repeat the procedure another 3-4 times, each time placing the dough to cool in the refrigerator for 1 hour.

After everything is done, put the dough in the refrigerator again in the refrigerator for at least 4 hours, and better all night.

Well, that's all, yeast puff pastry is ready, I will not say that this is a fast food recipe, as it is worth it. But if you want to get instant puff pastry, then you can go to the store and buy ready-made.

Now you can cook from this dough everything your heart desires: pies, cakes, pies, etc.

Any dough can be prepared at home without even having experience, including puff. In this article we will explain how to make a good puff pastry, even if you make it for the first time.

Puff pastry is one of the most difficult to prepare, and even the most difficult, without exaggeration. Not every experienced hostess is ready to undertake its preparation, not to mention the beginners. However, as the saying goes: “The eyes are afraid, and the hands do” - it is worth taking up the preparation of this test, as you will see that everything works out, you just need to devote time to the process.

The fact is that the preparation of puff pastry is a process that is not so difficult as it is long and laborious, which is why many people prefer to buy this dough in ready-made form in stores. But the hand-cooked dough is much tastier, not to mention the absence of harmful additives! And imagine what your emotions will be when, after the time spent, you put ready-made flavored pies or balls, or a puff, or some other pastry from this dough on the table!

In general, before drawing conclusions about the impossibility of making puff pastry with your own hands, you should try at least once, and better - a few: remember - the skill comes with practice! And if you have a good, reliable recipe on hand, you can be sure of an excellent result. And this is exactly the recipe we offer.

Recipe for Homemade Yeast Puff Pastry

Photo: katenka.com.ua Ingredients:

500g of flour
250g butter / margarine
250ml milk
80g sugar
20g fresh or 7g dry yeast
1 tsp lemon peel or 1 pinch of vanilla
1 pinch of salt

Cooking method:

How to make homemade puff pastry yeast. Half an hour before making the dough, get the butter out of the fridge - it should soften. Dissolve the yeast in warm milk, sift flour with a slush, mix with vanilla and sugar. Add 50g of butter to the yeast in milk, mix, then gradually add flour, kneading the dough, which is not very soft. Allow the dough to come for 30min - 1 hour, then knead and clean in cold. Put the remaining 200 g of butter on a sheet of parchment or food wrap, cover with another sheet of parchment / film on top, roll out into a rectangular layer of about 10 by 20 cm in size, put in a cold place - the dough and oil should have one temperature before connecting. Knead the dough, roll it into a layer about 20 by 30 cm. Remove the parchment / film from one side of the oil rectangle, put it on the dough on one side (put it so that the oil is in the middle of the test rectangle, that is, it can be covered free edges of the dough on the right and left), remove the parchment from the second side of the butter. Cover the butter with the free edges of the dough on the left and right - you will get a rectangle with the butter inside, roll it, then fold it in the same way three times - fold the edges overhang from the sides to the center, repeat rolling, folding, then roll it again and fold the dough three times. Next, from the finished puff pastry, remove the sticking flour and start forming the desired products.

Well, to make puff pastry was even easier, we suggest watching the video recipe.

Video recipe cooking puff pastry

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July 03, 2016 2178

The recipe for puff pastry with a yeast base is much more complicated than the same dough made not with yeast. The classic recipe takes a significant amount of time and requires some culinary experience, there are quick recipe, But first things first.

Before you start cooking, you need to learn a few rules that are recommended to follow if you want to achieve high results.

The secrets of successful puff pastry with yeast

At the same time, after each rolling, the dough should be given a break, otherwise tearing of the layers is inevitable. This method is more suitable for a professional kitchen, where it is easier to keep the recommended temperature than in an apartment.

At home during the break between the rolls, place the dough in the refrigerator for 1 hour. If this is not done, the oil is absorbed into the mass, and it does not exfoliate. At the same time, be careful, the cooled puff pastry becomes brittle and crumbles easily.

When baking, the oven should be heated to 220-240 ° C, otherwise your product will turn out weakly layered and dry. This is because when the temperature is insufficient, the oil flows out of the baked product.

Classic recipe with photos

The list of ingredients required for the preparation of puff yeast dough:

Wheat flour - 500 g .;
A piece of butter (high quality) butter - 350 g;
Milk - 0.3 liters;
Sugar - 60 g .;
Pressed yeast - 12 g. / Dry yeast - 4 g .;
Salt - a teaspoon.

Required time: 480 minutes.

Caloric content: 362 kcal per 0.1 kg.

The basis of this test will be the usual yeast. Cooking brew. ½ cup of warm milk mixed with sugar and yeast.

Add 250 grams of flour, mix well, to avoid lumps. Give the brew to brew, on average half an hour.

Pour the dough into a large container, add the remaining warm milk and salt. Mix and pour the remaining flour evenly.

Knead the dough, as soon as the flour is sufficiently wet, add 1/7 of the prepared butter.

It is necessary to knead the dough for at least a quarter of an hour, so that it becomes homogeneous, and the desired smoothness appears. Give it a spherical shape and place in a bowl.

Tighten the container with film and refrigerate for a period of 3 to 4 hours. Leave the remaining oil at room temperature.

We put the oil between two sheets of wrapping paper, roll it up to the plate shape, then put it in the fridge, and remove it a quarter of an hour before further processing of the dough.

On the ball of dough, you must make two cuts, a cross on the cross, a depth of about three centimeters. Stretch to make a square. Sprinkle with flour the resulting layer, and roll up to one centimeter in thickness.

Place the prepared butter on one side, fold the free dough 1/3. Extra flour will need to shake off. The remaining edge of the dough with open butter is also wrapped 1/3 over the first turn.

Press the edges harder so that they grab.

Put the resulting rectangle in length from yourself and press it with a rolling pin to distribute the oil as evenly as possible. Again roll out the dough to one centimeter. Do it pretty quickly, so that the workpiece does not have time to heat up, otherwise a rupture is inevitable.

Mentally divide the rolled dough into three parts, bend the first one to the second, and cover the third from above.

Important! Constantly get rid of excess flour, such as a brush. The resulting billet for one hour, put in the fridge.

After an hour, place the dough in front of you so that the layers are directed towards you. Roll the layer up to one centimeter thick, and repeat the folding and cooling procedure for one hour.

This technique will have to be done two more times in a row. Each time the rolling will be more difficult, you will have to act quickly and with extreme caution so as not to tear the thin layers.

Upon completion of the last rolling it is necessary to put the dough back into the refrigerator, now for a period of about two hours.

Quick recipe

Water - 80 ml .;
A piece of butter - 200 g .;
Wheat flour - 750 g;
Salt - 1 tsp;
Fresh yeast - 7 g .;
Milk - 120 ml .;
Sugar - 3 tsp;
Chicken Egg - 1 pc.

Time required: 150 minutes.

Calorie puff yeast dough: 400 kcal per 0.1 kg.

Pour the yeast and a teaspoon of sugar into warm water. In a separate container, mix the flour, salt, two teaspoons of sugar, butter, ground into crumb.

Once the yeast solution has foamed, mix it thoroughly with the egg and warm milk. The resulting liquid is drained into the container with the prepared flour. Knead the mass as best as possible until it becomes soft and smooth.

Roll out the dough into a rectangle, then fold in three layers, wrap in cellophane and place in the refrigerator for two hours. Ready dough according to this recipe you can later freeze in order to use if necessary.

What to cook from puff yeast dough

Puff yeast dough is suitable for making the most different pastries. This includes croissants, puffs, and patties with all kinds of stuffing, and even pizza - there are practically no restrictions to use.

Quick pizza

Few people know, but puff pastry on yeast is perfect as a base for pizza. With him, a popular dish from Italy acquires a different, bizarre structure, and at the same time remains no less tasty.

The list of ingredients required for cooking:

Cheese - 100 g .;
Sausage - 200 g .;
Fresh champignons - 300 g .;
Ketchup - 5 tbsp. l .;
Tomatoes - 2 pcs .;
Sweet pepper - 1 pc .;
Onions - 1 pc .;
Mayonnaise - 5 tbsp. l .;
Olives - 6 pcs .;
Seasoning to taste.

The required time: 90 - 120 minutes.

Caloric content: 470 kcal per 0.1 kg.

Cooking:

Cut the mushrooms and onions, lightly fry them in a hot frying pan. Remove excess oil with a paper towel;
Tomatoes, pepper, sausage and olives cut into pieces of different shapes. Rub the cheese;
Smear the baking sheet with butter, put the prepared dough on it, you can bend the edges of the mass so that the peculiar sides are formed;
Spread the ketchup evenly, sprinkle with seasoning to taste;
Spread out the cut products on the prepared dough surface. Apply a layer of grated cheese;
Finally, make a grid on top, in thin trickles, of mayonnaise;
Bake at 180 ° C for half an hour.

Buns with meat

At first glance, a strange phrase, but their taste is simply amazing! Very easy to cook and indispensable when an original treat is urgently required.

The list of ingredients required for cooking:

Puff pastry on yeast - 0.5 kg.;
Onions - 2 pcs .;
Cheese - 150 g .;
Salt;
Pepper;
Bacon (also chicken, ham or sausage will do) - 150 g;
Vegetable oil.

Required time: 50 - 70 minutes.

Caloric content: 500 kcal per 0.1 kg.

Cooking:

Cut the meat into small pieces and fry in a skillet until golden brown appears;
Finely chop the onion (if desired, you can use a grater), lightly fry, rub the cheese;
Mix meat, onions, grated cheese, add salt and pepper, to your taste, you can add other spices. The filling is ready;
Roll out the dough into a thin layer, spread out the stuffing, and wrap in a roll. Cut it into pieces, 3-5 centimeters wide;
Place blanks for buns on a prepared baking sheet;
Put the buns in the oven, and bake for 20-30 minutes at a temperature of 180 ° C.

Meat filling Great for any test. We learn and certainly cook!

In there are interesting versions of an appetizing dish - chicken in French. It is literally a hit, because everyone likes this chicken.

Find out how long it takes to boil eggs in a bag. Stay up to date!

Unusual solution - shrimp cake

A very unusual solution for the filling. This recipe will suit lovers of delicious dishes.

The list of ingredients required for cooking:

Puff pastry on yeast - 0.5 kg.;
Shrimps - 400-500 g .;
Cheese - 250 g .;
Tomatoes - 2 pcs .;
Garlic sauce - 4 tbsp. l
Dried dill or cumin - pinch.

Time needed: 80 - 90 minutes.

Caloric content: 380 kcal per 0.1 kg.

Cooking:

In a saucepan with salted water, add a pinch of dried cumin or dill;
Put shrimp in boiling water. Let cook, until they take a bright orange color. Remove from the heat and let the broth soak in, it takes about 25 minutes. Clean;
Finely grate the cheese, cut the tomatoes;
Roll out puff pastry, you will need two thin layers;
Place the first layer on a greased baking sheet even layer coat with garlic sauce. Top with peeled shrimps, sliced tomatoes, sprinkle with a thick layer of cheese;
Cover the resulting billet with a second layer of dough, pinching the edges thoroughly;
Bake in the oven with a set temperature of 180-200 ° C for about half an hour, until fully cooked.

Open pie with cottage cheese

Such a treat will be a wonderful addition to any tea party or dessert for dinner.

The list of ingredients required for cooking:

Cottage cheese - 700 g .;
Puff pastry on yeast - 0.5 kg.;
Sugar - 100 g .;
Cream - 100 ml .;
Chicken Egg - 4 pcs .;
A piece of butter - 2 tbsp. l .;
Semolina - 1 tbsp. l .;
Vanilla sugar - 1 tsp;
Candied - 50 g

Time needed: 60 - 70 minutes.

Caloric content: 390 kcal per 0.1 kg.

Cooking:

Pass the curd through a strainer;
Separate the yolk and white;
Mix candied fruit with semolina;
Add sugar to the proteins and whisk thoroughly;
Slowly combine squirrels with cottage cheese, add to the resulting mass of candied fruit in semolina;
Rolled dough is placed on a greased baking sheet. Exactly applied to the surface of the cooked filling, on the edges of the future pie we make a side;
Put the pan in the oven heated to 180 ° C, bake about 40 minutes until cooked.
Melt butter, add sugar, and pour this mixture over the cake, about 15 minutes before the end of cooking.

Useful Culinary Tips

Yeast puff pastry makes pastries incredibly tender and tasty. All this is due to the properties of the product itself, but, as in any business, there is no limit to improvement.

You can always improve the taste, facilitate cooking. Here are some of the secrets that experienced bakers share:

You can use the most varied filling for sweet products: honey and poppy seeds, boiled condensed milk and nuts, chocolate and fruits, cottage cheese and jam - this is just the top of the list;
Puff yeast dough is universal. Filling to it can be not only sweet: chicken with vegetables, potatoes and mushrooms, sausage with cheese, liver, rice with egg and many others;
In order for the pizza to produce a savory flavor, you should finely push the garlic, mix it with water, and pour the resulting sauce over the entire surface of the finished dish;
Despite the appearance of lightness and tenderness, puff pastry contains many calories. Abuse with this product is not worth it;
So that the dough does not lose its structure, roll it in a strictly defined direction. Then baking will turn out lush and layered;
Puff pastry is recommended to bake in a preheated oven;
During the processing of the dough, it is desirable that the room is cool, and all auxiliary tools in the work should be kept constantly cooled
To properly defrost the dough, you must remove the packaging from it, cover with a napkin or towel, and place it on the lowest shelf in the refrigerator. The defrosting process will take from two hours or more;
Before baking products, let them brew for about 40 minutes.

Recall that this is, first of all, tips and advice, follow them or not, you must decide for yourself.

Do not be afraid to experiment, puff pastry is suitable for this as well as possible.

Perhaps you will be able to discover something new, and thus contribute to the history of cooking and baking.

The technology of making homemade puffs is quite complicated and requires a lot of effort and a large number free time. Therefore, many modern housewives choose a simpler option and knead the puff pastry on a yeast base. It turns out no less lush, tender and crispy, but it is done much faster and easier. We picked the most for you successful recipes from the photo, following which you can easily learn how to prepare aerial and melting homemade cakes and will regularly pamper your family and friends with delicious delights.

The composition of the classic puff pastry includes a large amount of butter or margarine. To achieve a delicate structure and numerous thin layers, it is necessary to roll out the dough many times, which usually takes a lot of time and physical effort.

Puff yeast dough is prepared on the basis of sweet sourdough from dry or raw yeast. It is layered much less (from 20 to 100 layers), but more baked richly and has a light unobtrusive sourness and a bright, memorable aroma.

For those who do not know at what temperature to bake the puff, here is a useful reminder:

Small products from yeast-free puff pastry are kept in the oven, preheated to 210-250 ° C from 20 minutes to half an hour. For large pastries, the same temperature is required, but a little longer - from 30 to 60 minutes.
Professional pastry chefs, revealing the secrets of cooking delicious, airy and puffy puff yeast dough, recommend cookies and portion puffs to be prepared at a temperature of 240-260 ° C from 10 to 20 minutes, and for rolls and cakes weighing about a kilogram, set the heating level to about 230-250 ° With and bake products for 20-25 minutes.

Unleavened puff pastry

This cooking method is simple and easy, does not take too much time and does not require any significant effort or serious culinary talents. If all parameters are exactly met, ready baking even a beginner will turn out unusually tasty, fragrant and crispy. Any filling, ranging from fresh fruit or jam, ending with boiled condensed milk and candied fruits. If you plan to use a mushroom, vegetable or meat filler, the amount of sugar can be reduced by half.

Puff yeast dough: a simple recipe with photos

Ingredients

flour - 3 tbsp
water at room temperature - 85 ml
milk 3.2% - 135 ml
dry yeast - 7 g
butter - 200 g
granulated sugar - 3 tsp
salt - 1 tsp
egg - 1 pc

How to cook

In water at room temperature, dissolve 1 teaspoon of sugar and the whole volume of yeast. Send for 15-20 minutes in a warm place for the components to react. When the opara comes up and a frothy cap appears on top, mix well.
Wheat flour of the highest grade, sift twice through a kitchen sieve and combine with salt and the remaining sugar.
Grate butter and coarsely grate into flour mass. Rub with your hands or chop with a knife to form a fine crumb.
Hammer the egg into a yeast brew, pour lightly warmed milk in a thin stream and mix thoroughly.
Flour crumb to collect and form a hill. In the center make a groove and pour the egg-yeast liquid into it.
Quickly knead a smooth, plastic, soft dough. Pack in plastic wrap and determine for 2 hours in the refrigerator.
At the end of time, remove, roll out according to your own desires, fill with filling and bake in a preheated oven until ready.
Serve on the table, sprinkled with powdered sugar.

Puff yeast dough at home

Tip: If you do not want to mess around with flour and other products, or you simply don’t have time for it, you can buy ready-made puff yeast dough in the store. Immediately before the acquisition, it is advisable to carefully examine the composition and make sure that the sale of goods has not expired.

All movements are carried out only in one direction and with a uniform load on the rolling pin. Only then the layer will be smooth and complete.
First on canvas yeast free dough put the softened butter or margarine, fold the edges of the envelope and gently roll out in an equilateral rectangle.
The next step is to connect the opposite sides of the reservoir in the center, pinch it, fold it twice inwards with a suture and send it in a cold place for half an hour.
Then the procedure is repeated again and the semi-finished product is sent to the cold again.
At the third stage, the dough is rolled into a flat layer, rolled up into four and once again left in the refrigerator for half an hour. Only after all these procedures, you can proceed to the formation of baking and filling filling.

Tip: Before kneading puff yeast dough, all necessary ingredients need to remove from the refrigerator and leave for 1 hour on the kitchen table. During this time they will acquire the same room temperature and the dough will turn out soft, elastic and tender.

Homemade puff yeast dough is quite possible to prepare for future use. To prefabricate well preserved and not absorbed extraneous odors, it is necessary to roll it into wide layers, fold it in half, then four times, very tightly wrap it in plastic wrap, firmly tie the edges of the polyethylene and send it in the freezer.

The defrosting rules are very simple, but are required for execution:

If the semi-finished product is to be used only the next day, in the evening it is necessary to remove the dough from the freezer and place it on the lower shelf of the refrigerator. Until the morning it will have time to acquire the desired temperature and return its plastic consistency.
At room temperature, it takes from 45 minutes to 2 hours to completely defrost the dough, depending on the size of the formation. It is not recommended to accelerate this process with improvised means (microwave, hair dryer, etc.). It is likely that the product will lose some of its taste and acquire unpleasant resilience.
The dough, frozen with a roll, should be unwrapped very carefully, since it, being hard, can break. As they thaw, the edge is usually gently folded back onto the kitchen board and leveled or cut with a sharp knife and immediately start baking.
So that the thawed dough does not wither and does not dry out, it is recommended to cover it with a moistened napkin or a linen towel slightly sprinkled with water.