puff pastry
Description
I’d like to suggest making laminated yeast-free dough using a simplified recipe—in other words, faux laminated dough. The idea is to combine all the ingredients in the right proportions and chill them. It takes only about five minutes of effort, but don’t doubt it—the dough will turn out excellent! This dough suits any baking: pastries, pizza, pies, cakes, or rolls. Be sure to try it. You can serve it with tea or coffee.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Grate the butter on a coarse grater. To make this easier, chill it in the freezer beforehand.
- 3
Step 3
Add the flour and mix.
- 4
Step 4
Add kefir, egg, and salt.
- 5
Step 5
First mix everything with a fork or spoon, then transfer everything to the table and knead the dough by hand until all the flour is absorbed. The dough should stick slightly to your hands, but don’t worry about that. Gather the dough into a ball, wrap it in plastic wrap, and put it in the refrigerator. In the refrigerator the dough should rest for about 3–4 hours, or you can leave it overnight. If you’ve completely changed your mind about baking, put it in the freezer until you need it.
- 6
Step 6
Then remove the dough from the refrigerator, roll it into a sheet, and fold it as shown in the photo. You may repeat once more so the butter pieces form thin layers. Then roll out again and you can begin shaping the pastries. Bake in the oven at 200–220 °C for 20–25 minutes.