Indulge in the magic of quick and easy homemade puff pastry with this recipe for Fast-Rising Yeast Layered Dough! With just a few simple ingredients and some patience for the dough to rise, you’ll have a versatile pastry dough that can be used to create a variety of delicious baked treats. From flaky croissants to scrumptious turnovers, the possibilities are endless. Join us in the kitchen and let’s create culinary magic together with this easy-to-follow recipe. Get ready for a baking adventure that will impress your family and friends, and leave you craving for more. Happy baking and bon appétit!
- 1 chicken egg
- 70 ml water
- 2 tbsp sugar
- 150 ml milk
- 600 g flour
- 10 g dry yeast
- 1 tsp salt
- 150 g butter
Prepare all the necessary ingredients for this quick and easy yeast puff pastry recipe.
In a bowl, combine 10 g of dry yeast with 150 ml of warm milk and 2 tbsp of sugar. Stir well and set aside in a warm place to activate the yeast.
Sift 550 g of flour twice, the second time onto a clean countertop. Add 1 tsp of salt for flavor.
Sprinkle 150 g of frozen butter cubes onto the flour and chop them with a knife until crumbly. Then mix the butter with the flour using your hands.
Break one chicken egg into the bowl with the liquid base for the dough, mix well with a whisk, and then add 70 ml of warm boiled water to make a total of 250 ml of liquid base. Stir again.
Add the liquid base to the flour with butter and knead the dough.
Quickly form the dough into a ball, adding 50 g of the remaining flour as needed.
Place the prepared puff pastry dough in a plastic bag and refrigerate for 2-4 hours.
After the time has elapsed, take the dough out of the refrigerator and roll it out on a floured surface using a rolling pin.
Roll out the dough to a thickness of 0.5 cm, flouring the rolling pin beforehand to prevent it from sticking to the dough.
Roll up the rolled out dough into a tight roll and then cut it in half with a knife.
You can use the prepared puff pastry to make a variety of exquisite pastries, or you can freeze it for later use.
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Happy baking and Bon Appétit!