Sweet yeast dough to puff puffmaffinov - how to make a flaky yeast dough for buns, recipe with photo

This simple recipe allows American knead yeast unique sweet puff pastry with vanilla flavor that hovers around the kitchen already during the work with the dough. If desired, you can replace cane sugar usual white. I tried to make the dough and with a cane and with the usual sugar, and can say with confidence that the latter loses in taste to the test that I made with cane sugar. Now I introduce the original recipe with all the recommendations and advice from the chef and his steps to make a photo. ????

Ingredients:

• 7 grams of dry granular yeast;
• to 450 grams of wheat flour (in / s);
• 100 ml of 4% milk;
• 150 ml of water;
• 30 grams of cane sugar;

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• 1 teaspoon vanilla extract;
• a pinch of salt;
• 1 egg;
• 100 grams of soft butter 72% for the dough layer;
• 80 grams of cane sugar to the dough layer.

How to prepare flaky yeast dough for puffmaffinov

We start to prepare the dough with yeast test. In deep water bowl pour milk. They should be 38 ° C. Then, add sugar, stir, and then Pour shivering. All we mix well to dissolve the yeast. Leave a bowl for 10 minutes to one side. If the surface after 10 minutes was formed "cap" as in my photo, so good yeast, and we continue to work. If it does not, alas, the dough does not get out of yeast.

In a large and deep bowl sift the flour and pour the salt and mix them. The cup break the egg and shaken his fork along with the vanilla extract. Making a hole in the flour, in which the egg and pour yeast solution. Knead the dough is uniform.

To the dough has become elastic and smooth, it is necessary to knead about 10-12 minutes on a work surface. If you check the dough to the light before it knead it friable and easily broken by stretching. In the photo the moment is shown and described very well seen.

Here is the dough after 10 minutes kneading it on the table. It was smooth, did not stick to hands, and does not break when stretched, and check the light.

The bottom of the bowl lubricates soft butter, put the dough. We close it with cling film and leave in a warm place for 45-50 minutes.

Here is the dough after proofing.

working surface lightly floured. You can not have the dough stuck to the working surface while sandwiching. Butter and sugar sandwiching divide into three equal parts. Roll out dough into a rectangular surface layer and 2/3 lubricate one portion of soft butter and also sugar sprinkle 2/3 surfaces lubricated.

fold the dough begin with a clean edge. First, it bends sandwiched edge to the middle of the dough and cover the other end. You should get three circles. We shift the dough on a board lined with a foil wrap and remove for 30 minutes in freezer.

Let us repeat the exact same laminating procedure two more times, that is, in the end we will all three layers in the dough. Even in the freezer dough will increase in volume. Here's my dough from the freezer after the third layer, and it is completely ready for operation.

Such yeast puff pastry can be directly used for baking delicious puff pastries, and can be frozen up to the point you want.