Puff pastry for buns with cheese

Delicate, airy, universal. For any baking. Puff pastry for buns with cheese produces products that are soft on the inside and crispy on the outside. Baking from it is good with any filling. The main secret of this test is compliance with the proportions of ingredients and working conditions.
85
7080
Ella WilsonElla Wilson
Author of the recipe
Puff pastry for buns with cheese
Calories
392Kcal
Protein
6gram
Fat
26gram
Carbs
32gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 12
300ml
350g
1tablespoon
1teaspoon

Step-by-step preparation

Cooking timeCooking time: 8 hr
  1. STEP 1

    STEP 1

    How to knead puff pastry for buns with cheese? Prepare the necessary ingredients. Remove the butter from the refrigerator in advance. Make the dough. To do this, pour 100 ml of warm milk (about 40 degrees) into a glass, add sugar and yeast. Stir and add a tablespoon of wheat flour. Stir again and place the dough in a warm place for about 30 minutes.

  2. STEP 2

    STEP 2

    During this time, a yeast cap will appear on the surface of the dough. This means that everything was done correctly, the yeast was activated.

  3. STEP 3

    STEP 3

    Pour the dough into a large bowl. Pour in the remaining warm milk, add salt. Stir and add sifted wheat flour in parts, stirring with a spoon each time. You need to sift the flour so that it is saturated with oxygen, and the baked goods are more fluffy and airy. When the dough sets, add 50 grams of softened butter to the mixture.

  4. STEP 4

    STEP 4

    Continue kneading the dough with your hands until it becomes elastic and smooth. Roll the dough into a ball, place it in a bowl, cover the top with cling film and place in the refrigerator for 4 hours. Roll out the remaining softened butter between two sheets of parchment into a rectangle and also let it cool in the refrigerator. You need to remove it from the refrigerator 15 minutes before the dough itself.

  5. STEP 5

    STEP 5

    Remove the dough from the refrigerator and roll it out on a floured surface into a rectangle about 1cm thick.

  6. STEP 6

    STEP 6

    Place butter in the middle of the dough, fold the edges of the dough over it and roll out the dough again into a layer about 1 cm thick.

  7. STEP 7

    STEP 7

    If necessary, dust the dough with a little flour. Fold the edges of the dough inward again and roll out into a layer about 1 cm thick. Repeat these steps seven more times. There should be a total of 9 layers. Wrap the dough in cling film and refrigerate for another 1 hour.

  8. STEP 8

    STEP 8

    After the specified time, take out the dough and roll it out again and fold it three more times. Place the dough back in the refrigerator for 1 hour. Repeat the above steps one more time. It is better to leave the finished puff yeast dough in the refrigerator overnight before forming it into products. And then you can move on to baking delicious buns with cheese or any other filling. Bon appetit!

Comments on the recipe

Author comment no avatar
Lesya
09.09.2023
4.7
I know this recipe for puff pastry. Instead of milk, water and no sugar.
Author comment no avatar
Moderator Ksenia
09.09.2023
4.7
I usually use store-bought puff pastry for baking. I was always somehow wary of the process of preparing such dough at home, because it seemed very complicated to me. But still, I decided on such a feat and made puff pastry for buns with cheese. For the first time, I decided to knead the dough into six servings (from half the suggested amount of ingredients). I used dry yeast. I had some problems when I first rolled out the dough (with butter). The dough began to stick, despite the fact that I sprinkled the work surface with flour, and to flake (after which I no longer doubted that the dough would turn out flaky). I decided to put the dough in the refrigerator for 10 minutes and opened the window to make the kitchen cooler. After this, the dough stopped sticking and rolled out normally. Then every time I rolled out the dough with the window open. In the warm season, you should probably do this under air conditioning. The dough turned out soft and airy. Before baking, it stayed in the refrigerator overnight. I baked buns filled with cheese, boiled grated egg and green onions. I baked them at 200 degrees for about 20 minutes. The buns were soft on the inside and crispy on the outside. The dough came out of many thin layers. I'm more than pleased with the result. Thank you very much for the recipe!