Yeast puff pastry

Category: Bakery products
Yeast puff pastry

Ingredients

Butter
(it was originally margarine,
with it, the dough will turn out to be "layered",
but I have already completely excluded margarine from our diet)
250 g
Wheat flour 2 tbsp.
Sour cream 0.5 tbsp.
Fresh yeast 30 g
Salt 0.5 tsp
Yolk 1 PC.
Additionally:For sweet products:
1 protein
Sugar for sprinkling products
Liquid honey
For savory products:
1 protein
Sesame, poppy seed, cumin, coarse salt
(or any other sprinkle)

Cooking method

  • Grate cold butter on a coarse grater, add 1 cup flour, and stir gently:
  • Yeast puff pastry
  • Refrigerate until morning. Don't ask why and what will happen if you don't. I don’t know what will happen, and I didn’t try to do it differently. I have had this recipe for a hundred years, and I always do it this way.

  • In the morning add 1 more glass of flour, salt. Dissolve the yeast in sour cream, add vanilla, yolk, and if you like, then a couple of tablespoons of sugar.

  • Everything is quickly blinded together. Do not stir too much, let the pieces of butter remain intact:
  • Yeast puff pastry
  • It is most convenient to cut this portion of the dough, dividing it into 4 parts (let the rest of the dough stand in the refrigerator). You don't need to knead the dough on a cutting board, just stick the pieces that have fallen off together.

  • It is not necessary to roll out thinly, but like ordinary yeast dough. I do not leave for proofing, I formed the products, and immediately bake.

  • Before baking, I grease the products with protein and sprinkle with sugar. But this is completely optional.

  • After baking, right from the baking sheet, I brush it with liquid honey (that's why I don't like adding sugar to the dough). Then I put the products in a bowl and cover with a lid.

  • This time I baked small croissants with marmalade (I baked one baking sheet for 10 minutes at a temperature of 230 degrees.)

  • You can also bake savory products from this dough. Then you do not need to grease with honey, and sprinkle not with sugar, but with poppy seeds, sesame seeds, caraway seeds, coarse salt, or whatever you like.

Note

The dough is very delicate, with a creamy taste and aroma.

Bon Appetit !

nut
I wonder why our girls were not interested in this recipe: o I made croissants today: wow: So airy and layered, they just melt in your mouth: nyam: Only my plum jam came out, it seemed like it was thick, but it didn't affect the taste. I will also do it for a double portion. Tremendous THANKS QWEEN
nut
Made on creamy margarine "Hostess", I always use it only
wwwika
Girls, can you tell me how you can make chocolate-like stuffing in these croissants, well, like in stores, or even better, even tastier?
nut
It's very simple - take a bar of chocolate (it can be very tasty with nuts) and break it into squares and put one square in the middle of the wide side of the triangle and wrap it up - here's the chocolate filling
rinishek
Wow! Only today my sonny asked in surprise: "Why, you can't make puff pastry yourself? Is that a very long time?" - my lads are very fond of puffs. So this recipe is my first in line. Unfortunately, today there were puffs from purchased dough - I tried the airfryer for baking, so you have to wait a little until they again whet their appetite for puffs.
By the way, today I tried the "Sloth-cream" toffee filling - you know, it turned out great - for real sweet tooth, such a caramel-cream filling turned out to be like chocolate too. How would you put something like custard into the puffs? But if the toffee is dripping, so what will happen to the chocolate? What do you think, can a little bit of crackers be poured into these envelopes - will it be absorbed or what?
And also - Queenie, can you freeze this dough?
Qween
nut , I'm glad, that you liked !

wwwika, special chocolate filling, suitable for heat treatment, is put in store croissants. This filling looks exactly like "nutella". You cannot repeat this option at home.

I like to put a whole "Lady" candy in croissants. You can sprinkle it with cocoa powder.

rinishek , I do not freeze any dough - no need.
At enterprises, puff pastry for freezing is prepared according to specials. technology, from very cold components and in a cold room. This is done in order not to "wake up" the yeast.

Quote: rinishek

How would you put something like custard into the puffs? But if the toffee is dripping, so what will happen to the chocolate? What do you think, can a little bit of crackers be poured into these envelopes - will it be absorbed or what?

"Something like a custard" will also try to escape when baking. Chocolate too ...
I would not sprinkle crackers, it's better to put homemade thick jam or jam. Layered marmalade does not run 100%.

I just thought - maybe you can "roll up" a piece of natural marshmallow, and sprinkle it with cocoa ... I'll try somehow
emosolova
Hello, I am interested in your recipe. Can I put a gummy candy in croissants? Such gummies in sugar are sold .... Or gummies?
Probably it will be delicious. (if it doesn't leak out)

And another question for "catching up"
Can you bake with fast yeast?
Otherwise, I'm not very friendly with fresh ones ...
On weekends, I want to try this delicious bake.
Qween
emosolova, Hello

To be honest, I didn't bake with gummy candies. What's the difference with what filling the oven is. The main thing is that you like it. Try it and tell us.

About yeast:
Use yeast that can be dissolved in liquid.

Here's what I can tell you for sure - if suddenly there is no sour cream, then instead of it I add milk or beer. If there is nothing for the filling, then simply sprinkle with sugar with citrus zest. It also tastes good.
Katyushka
As far as I know, it is better to use apple marmalade, another can leak, and about chocolate, you can try to wrap bitter (not milk) chocolate, it has a higher melting point.
nut
As for the chocolate, I made the "Evening Bell" chocolate with a mouthful of whole almonds and nothing came out so tasty, only this time I twisted it tighter. I will also take a picture, now the camera is on vacation
emosolova


Here's what I can tell you for sure - if suddenly there is no sour cream, then instead of it I add milk or beer. If there is nothing for the filling, then simply sprinkle with sugar with citrus zest. It also tastes good.

[/ quote]

Here is some very good advice ...
I don't always have sour cream in the fridge. And beer is always. It so happened that I like beer more than sour cream
Only they do not match in terms of "liquidity". Should the dough be very thick?
rinishek
Layered marmalade does not run 100%.
Qween, where about this marmalade?
Yuliki
As for the chocolate, I said, I did it many times with such a filling, never leaked out, I put a square from a bar in a medium croissant, or half in a small one.
Very, very tasty!
Gelena_
Good morning

Thank you so much for such a wonderful recipe. Two in one . And fast and tasty

img_0678-web.jpg
Yeast puff pastry
Qween
emosolova , when I pour liquid instead of sour cream, I don't add flour. The dough is slightly softer.
Quote: rinishek

Qween, where about this marmalade?

rinishek, sorry, I didn't understand the question. You mean how to do it?
Gelena_ , to your health!
rinishek
Qween, I just thought we had a link to marmalade, I came across different ones from Kroshi, I think, or Andreevna wrote about this, well, in general, I already understood, thanks
kipitka
How delicious it looks! But how do you dissolve dry yeast, just add it to sour cream and mix well?
You need 10 grams of dry yeast, right?
1: 3 to count?
Gelena_
Quote: kipitka

How delicious it looks! But how do you dissolve dry yeast, just add it to sour cream and mix well?
You need 10 grams of dry yeast, right?
1: 3 to count?
I did it with pressed yeast ... unfortunately I can't tell you.
Shurshun
I was looking for such an answer at one time, I calculated 1: 3.72)) It turned out that I remember excellently then.
You can read everything about it here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=697.0
lina
Qween, Thanks a lot for the dough recipe!
I put flour and butter in the refrigerator not overnight, but for 3 or 4 hours. I didn’t dissolve the yeast in sour cream, but covered it with sugar (I still need to add sugar to the dough, otherwise "why unsweetened?"). And I didn't grease it with honey, I only recognize honey in a honey cake. I wound up small bagels with marmalade (regular marmalade, bought a package of assorted). One and a half baking sheets turned out. The family approved, they said, it will be necessary to repeat
manjurova
Qween, thanks a lot for the recipe !!!
I baked croissants with plastic marmalade. They turned out to be so airy, tender, crispy, amazingly tasty !!! They were swept away by the family instantly. I will do more and more. Very fast, convenient and tasty !!!
vishenka_74
I looked at this dough for a long time, but there was no reason, but then I cooked quince jam and a little jam remained (everything did not fit into the jars) and it would be a sin not to try this dough
I took this margarine
Yeast puff pastry
last night I rubbed it and mixed it with flour, and in the morning I added the rest of the ingredients and kneaded the dough, only I took milk instead of sour cream, as it was not in the refrigerator and added more sugar
here it is :
Yeast puff pastry

and in the evening I came home from work and made these types of bagels
with quince jam
Yeast puff pastry

Yeast puff pastry

and also tried with chocolate
ordinary dark chocolate
Yeast puff pastry

nothing came out
those that are small with chocolate, cut while still hot
Yeast puff pastry

I think that for the first time it is not at all bad, considering that my oven does not bake very well, although it’s a new one, I poorly chose it or didn’t learn how to use it.

Thanks for the recipe
Qween
vishenka_74 , to your health!
Very beautiful bagels turned out
klazy
Qween, I understood correctly, should yeast be diluted in cold sour cream / milk / beer? temperature like from the refrigerator? or room? or rather warm?
klazy
hmm ... even it didn't work out for me puff: ((
well, maybe next time?
emosolova

I didn't succeed either ...
They all blurred like "nuns"
Maybe the oil was wrong? Or crooked hands. Or both together ...
I'll try again.
klazy
no, they did not blur with me - such normal rogules turned out - something in between shortbread and butter dough ... but not flaky.
Qween
klazy, emosolova, girls, I'm sorry I didn't answer right away!

Quote: klazy

Qween, I understood correctly, should yeast be diluted in cold sour cream / milk / beer? temperature like from the refrigerator? or room? or rather warm?

Yeast can be diluted in cold liquid.

I'm sorry you didn't make good pastries from this dough. I think the reason is the quality of the butter / margarine. And as if the dough does not float in the oven. Try, nevertheless, to change the oil.
klazy
senks, I'll try :))
I remember, and the Viennese dough did not work the first time, but the second - mega ... maybe such "karma" for your recipes?
Qween
klazy , I really hope that the second time you will succeed!

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