Puff yeast cake with sugar (Fytyr with butter and sugar)

Category: Bakery products
Puff yeast cake with sugar (Fytyr with butter and sugar)

Ingredients

premium wheat flour 250 g
durum wheat flour 100 g
vegetable oil 2 tbsp. l.
dry instant yeast 1 tsp
salt 1/2 tsp
water 200 g
For the layer:
butter 125 g
corn starch 1 tbsp. l.
sugar (large) 70-100 g
For glaze:
egg (beaten with a pinch of salt 1 hour before use) 1 PC.
For finishing:
honey taste
chopped nuts (peanuts) taste
To roll out the dough:
vegetable oil of necessity

Cooking method

  • Puff yeast cake with sugar (Fytyr with butter and sugar)In a bowl, mix both types of flour, salt, yeast, pour in vegetable oil and 1/2 part of water, mix lightly, then add the rest of the water to knead a non-sticky and smooth dough.
  • Puff yeast cake with sugar (Fytyr with butter and sugar)Divide the dough into 8 pieces and shape each piece into a ball.
  • Puff yeast cake with sugar (Fytyr with butter and sugar)Grease the dough pieces with vegetable oil and leave on a board greased with vegetable oil for proofing for 15-20 minutes.
  • Puff yeast cake with sugar (Fytyr with butter and sugar)Mix butter softened at room temperature with starch until cream is homogeneous. Prepare sugar for the layer.
  • Puff yeast cake with sugar (Fytyr with butter and sugar)Next, take 1 ball of dough, place it on a work surface greased with vegetable oil and gently stretch it with your hands in a circle, the thickness of the dough is minimal, transparent, if it is difficult to work with your hands, use a rolling pin to roll out the dough. Using a silicone brush, brush the entire surface of the dough with a mixture of butter and starch, sprinkle with sugar.
  • Puff yeast cake with sugar (Fytyr with butter and sugar)Step 1. Wrap 1/3 of the dough, then cover two layers with the rest of the dough, forming a rectangle. Brush the entire surface of the dough with an oil mixture and sprinkle with sugar. Next, wrap the top 1/3 of the dough and cover with the rest of the dough, forming a square. Flip the square upside down.
  • Puff yeast cake with sugar (Fytyr with butter and sugar)Step 2. Take the next ball of dough, stretch it into a thin round layer, brush with an oil mixture and sprinkle with sugar. In the center, place the square of the dough obtained in step 1. Wrap 1/3 of the dough, then cover with the rest of the dough, brush with butter and sprinkle with sugar. Wrap 1/3 of the dough, then the remainder and flip the resulting cavadrat. Repeat step 2 until you have used all the blanks.
  • Puff yeast cake with sugar (Fytyr with butter and sugar)After completing all layers, transfer the dough to a greased mold with a diameter of 26-28 cm.
  • Puff yeast cake with sugar (Fytyr with butter and sugar)And carefully, starting from the center, spread the dough all over the baking dish. Leave to proof for about 30 minutes. Lubricate the surface of the workpiece with a beaten egg, place the mold in preheated to 200aboutTake off the oven and bake for about 30 minutes.
  • Puff yeast cake with sugar (Fytyr with butter and sugar)Pour the finished cake with honey, spread it evenly over the entire surface using a silicone brush, and sprinkle with chopped nuts.
  • The height of the finished cake should be small - about 2 cm. On the break it is difficult to show the cake, the layers of dough are soft and thin, soaked in butter and sugar.
  • Puff yeast cake with sugar (Fytyr with butter and sugar) Puff yeast cake with sugar (Fytyr with butter and sugar).

Note

On prescription asmae sweets, with adaptation. Thanks to the author!

echeva
this seems to be VERY TASTY!
Nastasya78
Unfortunately, we do not sell durum wheat flour. And the recipe is just awful!
Corsica
echeva, Nastasya78Thanks for stopping by for the pie.
Quote: Nastasya78
Unfortunately, we do not sell durum wheat flour.
It is quite possible to cook a pie completely on premium flour, this option is shown in the photographs. It's just a little more difficult to stretch the dough into a thin layer and the layers after baking are slightly fluffier, which somewhat smoothes out the clear layered structure of the pie, but the finished baked goods still taste good.
Nastasya78
Thank you! Will do;-)




I've tried a cake like this one time ... Such simple ingredients and so delicious! You can eat the mind!




And another question, tell me, will potato starch work? Or do you need corn?
Corsica
Quote: Nastasya78
Thank you! Will do;-)

Good mood and great pastries!
Quote: Nastasya78
Will potato starch work?
Anastasia, some options in such baked goods recommend using corn starch, the original recipe uses a ready-made mixture for making muffins, as a replacement option - take premium wheat flour. For the preparation of ordinary puff pastry, just such a mixture of flour and butter is used, just in slightly different proportions.
You can easily contact me with "you" if it is acceptable for you.
Nastasya78
Okay, on "You" :-))

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