Instant puff yeast dough. Puff yeast dough and sweet recipes from it

Using a yeast puff base, you can cook many delicious dishes. Pizzas, sweet puffs, puffs with meat, pies will add variety to the kitchen of any housewife. With some effort, you can cook everything at home, which will give the pastries a special taste and create an atmosphere of comfort around the family table.

Technology for the preparation of yeast puff pastry

Having the opportunity to purchase ready-made frozen dough, it is interesting to try kneading it yourself. The key to success in cooking technology is the correct order of laying the ingredients, as well as knowing how to do the right batch, what should be the temperature, time for each step. So, how to make yeast puff pastry at home?

How to make puff pastry at home

Before kneading puff yeast dough, you need to learn how to make dry yeast dough:

• In warm milk, add sugar, dry yeast and 0.5 cups of flour, mix.
• Cover with a towel, put in a warm place for 30 minutes to activate the yeast.
• Add butter.
• Pour the flour and knead, then let it rest for 20 minutes.
• You can put the mass in a water bath. To do this, a bowl with it (covered with a damp towel) must be placed in hot water.

How to roll out puff pastry

• It is important to roll the rolling pin away from you.
• There is a secret in how to roll out puff pastry correctly: the more times you fold it and pass it with a rolling pin, the more layers there will be.
• After each rolling, the entire mass must be cooled by putting it in the refrigerator for an hour. Repeat the procedure 4-5 times.

How to bake puff pastry

Before preparing a rich version, you need to pay attention to how to bake puff yeast dough in the oven according to the rules. When placing the formed products, it is necessary to prick the top with a fork so that steam escapes during baking and the surface is even. It is important that the oven is preheated, and baking takes place at a temperature not lower than 220-230 ° C.

How long to cook puff pastry

The difference in the question of how long to bake yeast puff pastry can be in which oven it is done with:

• If it is electric, the desired temperature is set, the convection mode is set, which helps in uniform baking of buns.
• Gas heating goes only from below and the pastry at the bottom can burn, but not bake inside, so it is important to preheat the oven and then regulate the temperature. Puffs and other products are baked quickly, 20-25 minutes.

Puff pastry recipe

The difference between yeast-free and yeast puffs is that the latter are softer and more fluffy than the former. The classic recipe for puff pastry at home is not complicated, the preparation varies depending on which filling is chosen. A step-by-step cooking recipe will help novice housewives go through this simple path.

Puff yeast dough at home

• Cooking time: 6-7 hours.
• Servings: 1 pie or 12 puffs.
• Calorie content of the dish: 362 kcal per 100 g.
• Purpose: for baking pies or puffs, croissants.
• Kitchen: home.
• Difficulty of preparation: difficult.

In order for the puff yeast dough to be cooked according to the rules, a cooking algorithm is developed. It is also important to take care of yourself so that cooking is comfortable for the hostess: the temperature and humidity of the air in the kitchen, conveniently arranged products will increase inspiration in mastering this not simple, but amazing science of making puff pastries. A recipe with a photo will help you visualize how to roll it out and how to cook it correctly.

Ingredients:

• flour - 4 tbsp.;
• butter - 250 g;
• milk - 250 ml;
• sugar - 80 g;
• dry yeast - 7 g;
• 1 tsp lemon zest or a pinch of vanilla;
• salt - a pinch.

Cooking method:

1. Pour sugar into 100 ml of warm milk, mix and crumble the yeast. Sift 1 tbsp. flour. Stir and leave the dough in a warm place for 30 minutes.
2. Pour this mixture into a bowl and add warm milk, salt, mix. We introduce the rest of the flour, lemon zest or vanilla, mix. Add 50 g of oil. Once again, knead the whole mass for at least 15 minutes, cover with a film and put in the refrigerator for 3 hours.
3. Transfer the rest of the oil to a sheet of parchment. Top with a second sheet of parchment. Next, you need to roll out the layer into a rectangular shape. We put in the refrigerator.
4. After an hour, we take out, roll out the whole mass into a rectangle. We put an oil layer on it and cover it with the rest by 1/3. Then we wrap the other edge with oil on this one, after which three layers are formed.
5. With a rolling pin, we begin to roll out the finished mass so that the oil is evenly distributed. Again we fold the rectangular layer as for the first time, and roll it out again, after which we cool it.
6. After an hour we take it out, repeat the process of rolling and folding the layer. Cool down again.

Instant yeast puff pastry

• Cooking time: 30 minutes + 2 hours chilling.
• Servings: 2 pies.
• Calorie content of the dish: 350 kcal per 100 g.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

It is possible to cook quick puff yeast dough, the quality of the dish will not suffer, only there will be fewer layers. This baking base differs in that it can be frozen by putting it in the freezer and used after a few months. It is suitable for any fillings, from salty to sweet - according to the taste and idea of ​​​​the hostess, it turns out tender and crispy in the end.

Ingredients:

• flour - 750 g;
• dry yeast - 7g;
• warm milk - 135 ml;
• warm water - 85 ml;
• egg - 1 pc.;
• butter or margarine - 200 g;
• salt - 1 tsp;
• sugar - 3 tsp

Cooking method:

1. Dissolve yeast in water with 1 tsp. Sahara. Leave in a warm place for 15 minutes, stir.
2. Sift the flour on the table, mix it with sugar and salt. We also rub margarine there. Chop with a knife until fine crumbs form.
3. Pour the rest of the milk with the egg into the approached mixture with yeast and mix.
4. We form a hill from the flour mixture and make a depression in the middle, into which we pour the liquid ingredients.
5. Knead the whole mass for 15 minutes, wrap in cling film and refrigerate for 2 hours.
6. After that, you can create products.

Video: how to make yeast puff pastry

To make fluffy croissants, fluffy open pie or other pastries, you will need puff pastry. You can buy it at any supermarket, but it's much safer to make it yourself. It is believed that this is quite difficult, especially when it comes to the yeast version. However, do not be afraid! Follow the suggested recipe and you'll be fine. And the photo will explain all the nuances of the cooking process.

Based on the amount of ingredients indicated in the recipe, you can prepare puff pastry, which is enough to bake a small cake with a diameter of 20 cm and a height of 4 cm or 10 croissants. If necessary, you can proportionally increase the amount of ingredients.

Ingredients

• 1 cup flour (for the base);
• 2 tbsp. l. flour (for layering);
• 3/4 cup flour for rolling out (you may need less, a lot depends on the flour);
• 50 g butter (soft);
• 100 g butter (for layering, strongly chilled);
• 5 g dry yeast;
• 1/2 cup milk;
• 1 st. l. Sahara;
• 1/2 tsp salt;
• 1 egg.

Cooking:

Heat half a glass of milk in the microwave or on the stove. Pour dry yeast into milk. Mix well. Pour the milk with the yeast dissolved in it into a large bowl. Add the remaining ingredients there: flour, egg, sugar, butter and salt. Butter for dough should be soft.

Knead the dough from the ingredients described above. This will be the yeast base. It must be set aside for at least 1 hour, but no longer than 2-3 hours. To prevent the puff pastry from winding on top, it must be covered with a towel.

Now let's prepare the oil for the layering. To do this, take a heavily chilled butter, put it in a plate and add flour to it. The butter should be chopped with a cold knife and mixed with flour until it turns into fine crumbs. After that, the plate with butter-flour crumbs should be put in the refrigerator.

When the dough is ready, knead the required amount of flour into it so that the mass does not stick to your hands and can be rolled out. Roll out the base into a thin pancake on a floured table or a special board. Remove the bowl of butter crumbs from the refrigerator. Separate a small part (1/5 or 1/6 - depending on the area of ​​​​the rolled out dough layer) and evenly distribute it over the dough sheet.

Advice for newbies. After you take some of the flour from the plate, put it back in the refrigerator. This is done so that the butter does not start to melt in the heat. If you are preparing puff pastry at home not for the first time, you can layer and roll it out quickly and skillfully, you can not remove the plate with butter-flour crumbs every time in the cold.

Fold the dough in half and gently roll it out with a rolling pin. Sprinkle the resulting layer of dough again with oil crumbs. Fold it in half and roll it out again. This is done until the butter-flour crumb runs out. When rolling out, it is not immediately possible to obtain a dough with a neat square shape. However, for the first 2-3 layers, this can be achieved by collecting a layer in the shape of a square, as can be seen in the photo.

Homemade puff pastry is ready! It looks beautiful and has at least 32 layers. Now you need to put it in the refrigerator for at least 1 hour. There the dough will cool and be ready for baking.

Yeast-free puff pastry

Many women ask themselves: “How to make puff pastry without yeast?” Not everyone wants to mess with them, but everyone wants to get an excellent result. The answer to the question will be a recipe for yeast-free puff pastry. You can use it to make puffs, croissants or other confectionery products, both sweet and meat. By preparing puff pastry according to the proposed recipe, you will get a base that is enough for 8-10 palm-sized croissants.

You will need:

• 2 cups of flour;
• 1/2 glass of water;
• 1/2 tsp salt;
• 1 tsp lemon juice;
• 200 g butter (very chilled).

Cooking:

Dissolve lemon juice and salt in half a glass of water. Sift the flour into a deep bowl. The sifted flour is saturated with oxygen, and the resulting dough becomes more airy. Gather the flour in a pile and make a well in the center.

Gradually pour water into the recess and mix it with flour. Thus knead the dough. It should not be too sticky to the hands and the rolling pin so that it can be rolled out. This will be a yeast-free mass, on the basis of which it will be necessary to prepare puff pastry.

Roll out the mass into a thin layer. To make the layers, you will need butter. Divide the heavily chilled butter into 6 portions. Take them one by one, and put the others in the refrigerator, otherwise they will melt, stick to the grater and hands.

Take one part of the oil. Grind it quickly on a grater. Spread over the dough layer. This is best done with a spoon or cold hands.

Fold the dough sheet in four. Gently roll it out with a rolling pin as thin as possible. Take the second part of the oil, grate it and spread it over the dough. Fold the sheet in four again and roll out. Repeat these manipulations until the oil runs out.

Yeast-free puff pastry is ready! Place it in the refrigerator for 1 hour or longer. It is necessary to do this so that the mass is sufficiently cooled. After the specified time, you can cook pastries.

Quick puff pastry

Making puff pastry doesn't necessarily involve tedious layering with butter. There is a recipe that allows you to make it quickly and easily. This option is ideal for making khachapuri, samsa or chicken leg bags. Quick puff pastry is elastic, it is easy to mold from it. Try to cook it according to the proposed recipe, and many new dishes based on it will open for you.

You will need:

• 200 g butter (very chilled);
• 2 cups flour (plus some more for rolling out)
• 1/2 glass of water;
• 1 st. l. vinegar (regular or apple);
• 1/4 tsp salt.

Cooking:

In the bowl in which you are going to knead the dough, put the heavily chilled butter. Pour flour in there. Chop the butter with a knife and mix it with flour. Do this until the mass turns into crumbs.

Collect the mass and lay it out in a slide, as in the photo. Make a hole in the middle of the hill. Dissolve vinegar and salt in half a glass of water. Gradually pour water into the recess, without ceasing to chop the dough. Do this until the mass becomes homogeneous.

Quick homemade puff pastry is ready! Cover with cling film and refrigerate for 1 hour. As you can see, puff pastry can be made quite easily without spending a lot of time on cooking.

Instant puff yeast dough. Fast to prepare. Convenient to work. Baking from the dough turns out to be simply unusually tasty, tender and crispy. It goes well with any filling (sweet and savory). The dough can be frozen and used when needed.

INGREDIENTS

Flour - 550-600g.

Butter - 200 gr (or margarine)

Salt - 1 tsp

Sugar - 3 tsp

Dry yeast - 7g. (or raw yeast 21 gr)

Water - 85 ml.

Milk - 130 ml.

Egg - 1 pc.

HOW TO COOK

We make a dough, mix water, sugar 1 tsp. and yeast, set for 10-15 minutes.

Add egg and milk to the mixture, mix.

Sift the flour on the table, add 1 tsp. salt, 2 tsp sugar and mix.

We take the butter out of the refrigerator and chop it with a knife. We make a deepening and pour in the liquid in 2-3 steps, knead a smooth dough. We wrap the dough in a bag and send it to the refrigerator for 1.5-2 hours.

How I cook this delicious dough, see my short video below.

Bon appetit!

The technology of making homemade puff pastry is quite complicated and requires a lot of effort and a lot of free time. Therefore, many modern housewives choose a simpler option and knead yeast-based puff pastry. It turns out no less magnificent, tender and crispy, but it is done much faster and easier. We have selected for you the most successful recipes with photos, following which you can easily learn how to cook airy and melting homemade cakes and regularly pamper your family and friends with delicious delights.

The composition of the classic puff pastry includes a large amount of butter or margarine. To achieve a delicate structure and numerous thin layers, you have to repeatedly roll out the dough mass, which usually takes a lot of time and physical effort.

Puff yeast dough is prepared on the basis of sweet dough from dry or raw yeast. It exfoliates much less (from 20 to 100 layers), but it bakes more magnificently and has a light, unobtrusive sourness and a bright, memorable aroma.

For those who do not know at what temperature to bake a puff, here is a useful reminder:

• Small products from yeast-free puff pastry are kept in the oven, preheated to 210-250 ° C from 20 minutes to half an hour. For large pastries, the same temperature is required, but a little more time - from 30 to 60 minutes.
• Professional confectioners, revealing the secrets of preparing delicious, airy and lush puff yeast dough, recommend cooking cookies and portioned puffs at a temperature of 240-260 ° C from 10 to 20 minutes, and for rolls and cakes weighing about a kilogram, set the heating level to approximately 230-250 ° C and bake products for 20-25 minutes.

This cooking method is simple and easy, does not take too much time and does not require any significant effort or serious culinary talents. If all the parameters are exactly observed, the finished baking, even for a beginner, will turn out to be unusually tasty, fragrant and crispy. Any filling will do, from fresh fruit or jam to boiled condensed milk and candied fruits. If you plan to use mushroom, vegetable or meat filler, the amount of sugar can be reduced by half.

Puff yeast dough: a simple recipe with a photo

Ingredients

• flour - 3 tbsp
• room temperature water - 85 ml
• milk 3.2% - 135 ml
• dry yeast - 7 g
• butter - 200 g
• granulated sugar - 3 tsp
• salt - 1 tsp
• egg - 1 pc

How to cook

1. Dissolve 1 teaspoon of sugar and the entire volume of yeast in water at room temperature. Send for 15-20 minutes in a warm place so that the components react. When the dough rises and a foam cap appears on top, mix well.
2. Sift the premium wheat flour twice through a kitchen sieve and combine with salt and the remaining sugar.
3. Grate the butter on a coarse grater and add to the flour mass. Grind with your hands or chop with a knife to form small crumbs.
4. Crack an egg into the yeast dough, pour in slightly warmed milk in a thin stream and mix thoroughly.
5. Gather flour crumbs and shape into a ball. Make a well in the center and pour in the egg-yeast liquid.
6. Quickly knead a smooth, plastic, soft dough. Wrap in cling film and refrigerate for 2 hours.
7. After the time has elapsed, take it out, roll it out according to your own desires, fill it with stuffing and bake in a preheated oven until cooked.
8. Serve on the table, sprinkled with powdered sugar.

Advice: If you don’t want to mess with flour and other products, or you just don’t have time for it, you can buy ready-made puff yeast dough in the store. Immediately before purchasing, it is advisable to carefully study the composition and make sure that the product has not expired.

1. All movements are carried out only in one direction and with a uniform load on the rolling pin. Only then will the layer turn out to be even and holistic.
2. First, softened butter or margarine is placed on a sheet of yeast-free dough, the edges are folded into an envelope and gently rolled into an equilateral rectangle.
3. In the next step, the opposite sides of the layer are connected in the center, pinched, folded in half with a seam and sent for half an hour to a cold place.
4. Then the procedure is repeated again and the semi-finished product is sent to the cold again.
5. At the third stage, the dough is rolled out into an even layer, folded already into four and once again left in the refrigerator for half an hour. Only after all these procedures, you can proceed to the formation of baking and filling with filling.

Tip: Before kneading puff yeast dough, all the necessary ingredients must be removed from the refrigerator and left for 1 hour on the kitchen table. During this time, they will acquire the same room temperature and the dough will turn out soft, elastic and tender.

Homemade puff yeast dough can be prepared for the future. In order for the semi-finished product to be well preserved and not absorb foreign odors, it is necessary to roll it into wide layers, fold it in half, then four times, wrap it very tightly in cling film, tightly tie the edges of polyethylene and send it to the freezer.

The defrosting rules are very simple, but mandatory:

1. If you plan to use the semi-finished product only the next day, in the evening you need to remove the dough from the freezer and place it on the bottom shelf of the refrigerator. Until morning, it will have time to get the right temperature and return its plastic consistency.
2. At room temperature, it takes from 45 minutes to 2 hours to completely thaw the dough, depending on the size of the layer. It is not recommended to speed up this process with improvised means (microwave, hair dryer, etc.). It is likely that the product will lose some of its taste and acquire an unpleasant rubberiness.
3. Roll-frozen dough should be unrolled very carefully, as it, being hard, can break. As it thaws, the edge is usually gently folded onto a kitchen board and leveled or cut off with a sharp knife and immediately proceed to baking.
4. So that the defrosted dough does not wind up and does not dry out, it is recommended to cover it with a moistened napkin or linen towel, slightly sprinkled with water.

Puff yeast dough recipe (video)