|Welcoming..our Danish neighbors...|
Puff pastry is a beautiful thing. It is a triumph to make correctly, but even if you do not follow the *rules* to an exact T you still can turn out a fantastic puff pastry recipe. I am strictly going on experience here. I have to admit that it was way more successful then I ever thought, and so pretty. I do hope you will try these. They really are quite fantastic, and they would go so well with a nice slice of pungent cheese like aged cheddar and a cup of Earl Grey tea.
450 grams bread flour
25 grams fresh yeast
240 grams full fat milk
8 grams honey
25 grams egg(½ for the dough mixture) the other half for glazing
8 grams salt
250 grams UNSALTED butter AND
½ egg mixture mixed with a pinch of salt
50 grams white poppyseed's
50 grams black poppyseed's
Cool the flour in the fridge for 60 minutes before making the dough.Dissolve the yeast in the cold milk.Combine bread flour,milk,honey and egg in the bowl of a stand type-mixer.Mix on low speed. When the dough comes together add the butter in small bits(small cubes) and salt. Continue mixing in low speed for about 5 minutes. The dough will clear the sides of the bowl and be elastic.
Shape the dough into a ball and put into a plastic bag dusted inside with flour.(a couple tablespoons) wrap dough in bag and leave to set 30 minutes in the refrigerator. Meanwhile....
|beautiful dough, ready to roll out|
Place the dough on a lightly floured work surface. make an X-shaped incision on the top of the dough and roll it out. I followed this link as it is very easy to follow http://www.ibiblio.org/expo/restaurant/techniques/pastry.html and will give you much needed guidance.
Place the cold butter in the middle of your rolled out dough and fold over the ends. The butter should be completely covered. Pat into a rectangle. I found that I just kept folding the dough over each time the butter was being worked in. I think as long as you keep folding over the dough and working in the bitter, you will achieve puff pastry. I did, and it was really not that difficult.
Form the dough into a little loaf and place the dough back into the floured plastic bag and leave in the fridge for another 30-40 minutes.Meanwhile, line your baking trays with baking paper and mix your poppy seeds. Lightly beat your (half egg) and set aside.
|it does not have to be perfect.|
|roll the sides together like a scroll|
|Look at all those lovely layers|
|right out of the oven|