Homemade Puff Pastry Yeast dough

Step-by-step cooking

1. Step 1:

   

   Since the quality of the dough depends on the flour, we will prepare this important component. We will definitely sift it, you can even do it a couple of times (you can directly into the bowl).

2. Step 2:

   

   Let's collect all the dry components in one vessel. Mix them well. Let's beat eggs into this mixture. Whisk or mix in a combine.

3. Step 3:

   

   Gradually pour the milk in here and knead the dough.

4. Step 4:

   

   Put 60 g of softened butter. We continue kneading.

5. Step 5:

   

   Having rolled up the bun on the cutting board, wrap it with polyethylene. The dough will rise in a couple of hours.

6. Step 6:

   

   Then roll out the bun, giving the layer a rectangular shape.

7. Step 7:

   

   Wrapping it in a cellophane bag, forget about the test for 5 hours – let it stand in the refrigerator.

9. Step 8:

   

   After a while, roll out the dough a centimeter thick.

10. Step 9:

    

    Break the butter (500 g) with a rolling pin, cooling it beforehand. Roll it out directly in polyethylene, giving it a rectangular shape (only 2 times less than the dough).

11. Step 10:

    

    Putting the butter on half of the rolled dough, cover it with the second part.

12. Step 11:

    

    Pin the edges with a rolling pin or fingers.

13. Step 12:

    

    Quickly roll out the layer so that it becomes 1-1.5 cm thick.

14. Step 13:

    

    Remove the excess flour with a brush and, folding the dough into four, send it for 20 minutes. in the refrigerator, do not forget to wrap it in a plastic bag. So – rolling out and folding three times, do it a couple of times, not forgetting to cool. The dough will turn out great!