Flaky yeast dough for a pie, pizza, croissants - how to prepare flaky yeast dough, a step by step recipe photos

I want to share today English recipe puff pastry, which has been shown on one master-class British confectioners. As it turned out, a delicious flaky yeast dough is quite simple to prepare, and it turns out very airy, lush and working with him is a pleasure. My step by step recipe designed to replace expensive photo workshop and British experts will reveal all the secrets of cooking.

we need to test:

• 250 grams of drinking water of 25 ° C;
• 14 grams of active dry yeast (or 30 grams of fresh yeast);
• 490-515 grams of wheat flour highest grade or extra;
• 12 grams of fine salt;
• 100 g of unsalted butter soft 82%;
• 250 g of unsalted butter, 82% (for interleaving).

How to make a flaky yeast dough to bake

Begins preparing puff pastry on the yeasts need to sift the flour and salt in a deep bowl and dissolve the yeast in a cup of warm water.

Next, pour the mixture into the yeast flour and dough kneading start gradually attach to existing soft butter products. Put the dough on the desktop for later batch. Knead his hands on the table about 12-15 minutes, until it acquires elasticity and will not be easy to keep up with the palms. Thereafter, we shift it into high and deep dishes, its cover film and leave at a temperature of 25 ° -30 ° C for 2 h.

After two hours, we get this result here.

We shift delicious flaky yeast dough on the desktop, mash it into the reservoir and add up to three doses. Take the upper part of the test and bends it in half. Then, the lower part of the test put to the part that has just been turned down. Thus obtained triple folding.

In the same way we add up the dough from left to right. First, the right side bends.

Then the left side of the bends. Cover the dough film and remove it overnight in the refrigerator.

In the meantime, roll out a second portion of the oil (250 c) between two sheets of parchment approximately 30 cm by 40 cm.

And we get here is a layer of oil. We put it in the fridge. We will need it in the morning.

The dough is proofed good night.

Roll out it into the reservoir, twice more than the oil reservoir. Stacked on one side of the test, freed from the oil layer of parchment.

Wrap our puff pastry in half and roll out the yeast. Then wrap it again.

We continue the process of rolling and folding the dough to 9 times. We wrap it in foil and put them in the fridge for 1 hour if you are going to use it right away. If not, then go ahead and put a yeast dough in the freezer and then you just need to properly defrost it at the point you want.

In the photo above you can see flaky yeast dough within an hour of being in the fridge. It is fully prepared for the formation of croissants, pastries and any other confectionery products.