Puff cake

Puff cake

Category: Bakery products

Ingredients
Dough:
yeast	1h l.
warm milk	60g
flour (sift)	50g
sugar	1h l.
egg (yolk only)	1
First dough:
dough +
warm milk	2h l.
yeast	1h l.
flour (sift)	200g
sugar	25g
butter (softened)	30g
egg	1 PC
Second dough:
flour (sift)	200g
sugar	150g
eggs	2 pcs.
salt	1h l.
vanilla
raisins and other candied fruits (colorful and sweet))	200g
For the layer:
butter (softened)	150g

Cooking method

• Dough:
• Dissolve yeast in milk, add sugar, yolk, flour and knead into a smooth dough. Cover the dishes, remove to a warm place for 50-60 minutes, until the volume of the dough doubles.
• First dough:
• Dissolve yeast in milk and add to the dough. Pour sugar, flour there and pour in a slightly shaken egg. Use a mixer with screw attachments or in a bread maker to knead the smooth dough. At the end of kneading, gradually add soft butter to the dough. Cover the dishes, put them in a warm place for 45 minutes, until the dough volume doubles.
• Second dough:
• Place the first dough in the bowl of a bread maker or mixer, add eggs, sugar, flour, salt, vanilla, and run the machine for 8-10 minutes. Turn off the machine and knead dry raisins into the dough with your hands. The dough should be very soft, but keep its shape. Form the dough into a ball and place in a dish with a lid, greased with butter or vegetable oil. Let the dough stand at room temperature for 1-1.5 hours and refrigerate for 30-40 minutes (preferably overnight).
• Divide the dough into 3 parts. Divide the oil into 3 parts too. Put each piece of dough on a work surface dusted with flour and carefully roll it out to 1 cm. Spread the soft butter evenly over the surface of the dough, leaving the corners free. Next, roll up the roll, and roll the roll into a snail. Wrap the dough in foil and refrigerate for 2 hours. Take out and gently roll out the layer again. Roll up the roll again, then the snail. The top should be smooth. Lay out in pre-prepared forms. Cover the molds with the dough with a tea towel and place in a warm place to rise 2 times. This may take 5-7 hours.
• Place the dish with the dough in an oven preheated to 170 ° C on a level closer to the bottom (or middle, depending on the size of the cake). After about 20-25 minutes after the start of baking, lower the temperature to 160 ° C, bake for another 20 minutes. Check the product for readiness with a wooden skewer. Take the finished cake out of the mold and put it on its side. Cover with a towel.
• Yes, with this method of cutting the dough (with a snail), the top of the cakes is not quite even. All my Easter cakes turned out like this. Therefore, I plan to cover the top of the cakes with lush icing. All irregularities will be masked.
• The recipe is relatively time consuming ... It was easy for me. I like to use the "snail" method to ply the dough. Not laborious and the result exceeds all expectations.
• Who wants a smooth hat .... Then you need to change the tactics of folding the dough sheets in the usual way. Put the dough on a work surface dusted with flour and carefully roll it into a square. Spread the butter evenly over the surface of the dough, leaving the corners free.
• Bend all four corners of the dough to the middle and press firmly, as if enclosing the butter inside. Carefully roll out the dough with a rolling pin into a rectangle and fold it in three (as a business letter is folded into an elongated envelope). Cover the dough or wrap it in plastic and refrigerate for 15-20 minutes. Take it out and roll it out again into a rectangle. Roll again in three, cover and refrigerate for 15-20 minutes. Repeat the procedure a third time and cool the dough for another 15-20 minutes.Form the dough into a kind of ball, bending the edges to the middle and place in a paper form with the smooth side up. All!
• 

The dish is designed for

3 cakes for a 1L mold

Time for preparing:

4-5 hours

Note

I would be glad to share another great recipe! When I hear the word “flaky”, I always try to practice, I really love the whole layered structure and its delicate taste. My tests passed with excellent results. I've been baking for the second year already !!! I advise you to do it. Thanks to Iden from Cooking for the initial recipe for the wonderful Pandoro Puff Pastry, from which Puff Pastry was born.

And what's the puff cake inside? Can't you see something from the photo?

Now I'll look at this, maybe you can see it better?



In the photo I cut the cake, it is not so visible, but the structure is visible. And if you look at the break, the layers are clearly separated. And moreover, they can lie both horizontally and vertically. And what kind of flaky do you need?

tasha74
Thank you very much for the interesting recipe, but I didn't quite understand how from this amount of dough (for 450 g of flour) you get 3 cakes in kilogram forms? I'm very. I want to bake this cake, so I'm interested in details. Thank you in advance for your reply.

It is easy to get 3 cakes of medium shape per liter. But when in doubt, increase the proportion a little.

thanks, figured it out

What a beautiful Easter cake! I will definitely try! I really like messing around with Easter cakes.

And what's the puff cake inside? Can't you see something from the photo?

yeast puff pastry is not as bland, in appearance as ordinary, but inside it is separated in layers, I really love this dough.

And the amount of milk in the first dough is exactly 2 teaspoons. It turns out very thick ...

So much fuss! Is the result really that good? Should I try?

Shikonat, that's right. There is quite enough liquid here, except for water + an egg + sugar itself a thinning element + dough is not thick at all + melted butter ...

Tell me what yeast is in the recipe. If a teaspoon, then it should be dry, but those that are diluted in liquid, and not mixed with flour? And I have never made the dough a snail: why are the corners not oiled?