Yeast puff pastry (kneading in a bread machine)

Category: Bakery products
Yeast puff pastry (kneading in a bread machine)

Ingredients

Wheat flour 500 g
Dry yeast 2 tsp
Salt 1.5 tsp.
Sugar 3 tbsp. l.
Powdered milk 3 tbsp. l.
Butter 2 tbsp. l.
Water 280 ml

Cooking method

  • * Use chilled water in summer!
  • 1. Mode-FRENCH BREAD DOUGH
  • there kneading 10-20 minutes. and one rise 1h35 min-2h40 min. is according to the instructions for the Panasonic 255 bread maker.
  • 2. After the end of the dough preparation cycle in the bread maker, transfer it (the dough) to a greased (butter) bowl, cover with foil and refrigerate for 30 minutes.
  • 3. Roll out 140 g of butter between two sheets of waxed paper or foil into a 20 x 30 cm rectangle. Put to cool in the refrigerator
  • 4. Roll out the dough so that you get a rectangle 45 by 25 cm.
  • 5. Put cooling on 1/2 of the rolled out dough. cover the remaining half and press the edges tightly.
  • 6. Put in the refrigerator for 20-30 minutes.
  • 7. Roll out the cooled dough again into a rectangle 25 by 45 cm, fold it in three and put it back in the refrigerator for 20-30 minutes.
  • 8. Roll out, fold and cool 2 more times.

Note

So here it is, the recipe puff yeast dough in a bread maker.
The dough is incomparable ... it is surprisingly tasty and worth the time.
ATTENTION! We start in a bread maker - we finish with our hands ... because the process of making a LAYERED Dough requires multiple rolling by hand! Inevitable, alas.

It's all. It is proposed to make croissants from it. I did. Awesome. Only in a good French bakery can you experience a similar thrill-drinking a cup of coffee with a FRESH croissant ... An inhuman pleasure, believe me dear ones.

The full time cycle I got is 7 hours. This is only for dough, without cutting, proofing and baking. It's okay, I will report to you. Just along the way, along with the rest of the household chores, which are always a bunch (two small children in the house, however!), Between these things, you get it, roll it out, clean it up again. I only set the timer so as not to forget.

I made croissants with chocolate - I broke my daughter's chocolate into small pieces and a piece into a croissant ... it was great. Now I will repeat with the cherry. I need a berry (I have frozen, from the dacha) and cherry confiture. I recommend the Schwartau brand ... thick, delicious, amazing, for many years I haven't found anything better in terms of price-quality ratio!

In general, bon appetit, dear!

Photo by natamylove

artisan
Baba Dusya, thanks for the recipe! The dough is very wonderful.
True, I thought it was like ready-made yeast-puff in stores, so I tried to bake cakes for a puff pastry from it ... it didn't work out. But from the remaining 1/3 of the dough I made empty bagels. I just sprinkled the rolled dough with sugar and wrapped it up. Conclusion - for pies and bagels - the dough is amazing! I wrote it down in my notebook!

Yeast puff pastry (kneading in a bread machine)
artisan
I experimented with this test again yesterday. It comes out great! Bagels with condensed milk and pies with apricot jam turned out to be very airy and tender. Next time I decided that I would try with savory filling. I will report on the result.

Yeast puff pastry (kneading in a bread machine)

Yeast puff pastry (kneading in a bread machine)
kipitka
But I didn't succeed. The dough is soft (although I weighed everything on digital scales, Kievmlin flour), it is impossible to roll it out, you can only stretch it with your hands. I am going to bake in any case, but I think that it will not be puffs, but just pies. I don’t even know what’s the matter. I'm afraid to try again the same recipe, except perhaps to reduce the amount of water, decently reduce ...
kipitka
I continue my story.The result is excellent puff croissants! But this is after, when I rolled out the dough each time, I added flour, sprinkled flour on the table, sprinkled it decently, and each time the dough became more elastic. I’ll just take note of this recipe, but I’ll reduce the amount of water in the recipe ...
Thanks again!
natamylove
Oh, GIRLS !!!!
I did today Yeast puff pastry (kneading in a bread machine)
afnsvjul
I have never made puff pastry myself, so I have a clarifying question.
Roll out with oil only once, and then fold and roll out all the other times without oil?
natamylove
no, I rolled it out 4 times with butter.
I divided the butter into 4 pieces.
afnsvjul
Thank you for your prompt response.
artisan
Quote: natamylove

no, I rolled it out 4 times with butter.
I divided the butter into 4 pieces.

And this is my first time with butter. Well, that is, the rest are also with oil, but without adding it. Just rolled out, folded.

jenyasan
Baba Dusya, I really want to try your dough, but it's unrealistic for me to make and bake it in one day. If you make such a dough in advance, then keep it in the refrigerator? How long can you? And in the freezer? And then defrost like a regular puff?
tanyshademina
Can you store the dough in the freezer?

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