French pastry for pies

1. Pre-remove the butter from the refrigerator so that it heats up at room temperature and becomes a soft consistency.

2. Wheat flour (white and premium wheat flour is best suited for homemade pastries) is sifted through a special sieve.

3. Separate about 3/4 of the already sifted wheat flour and add dry high-speed yeast to it. Mix the flour and yeast well together. Leave the rest of the flour for the final kneading of the dough, as it may take a little more or, conversely, a little less flour.

4. Mix chicken egg with egg yolk in a separate container and beat with a mixer at low speed just to combine.

5. Warm up the milk a little to a warm state and pour it into a container with beaten eggs. Mix again with a mixer to combine.

6. Put the soft butter in a container with a mixture of milk and eggs, add salt and sugar for a balanced taste of the dough, as well as vanilla sugar. Once again, beat the whole mass with a mixer at medium speed until a mixture of homogeneous consistency is obtained.

7. In several stages, pour the sifted wheat flour with dry yeast into a container with a liquid mixture of eggs, milk and butter. And knead the dough soft and plastic dough with your hands or a special mixer nozzle. As the dough is kneaded, add the remaining wheat flour. The dough should turn out soft and even a little sticky.

8. Place the dough in a clean sealed bag and tie tightly. And then put it in the refrigerator for at least 4 hours (you can stay overnight) in order for it to rise.During this time, the dough should increase in volume by 2 or 3 times.

Before cooking from such French dough, it must be taken out of the cold, removed from the bag and covered with a clean towel. And then let the dough stand at room temperature for half an hour to activate the yeast. After that, you can start cooking homemade pies.

Bon appetit!