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Recipes of pastry made of puff pastry

Yeast dough</ P>

1,5-2 kg of dough, time of preparation by prescription: 25 minutes + waiting time

• 500-750 ml of milk (depending on the desired density)

• 50 g of yeast

• 1 kg of flour

• 100 g of sugar

• 2-3 yolks

• 120 g of fat

• 1 tsp. Lemon peel

• a pinch of salt

In a small amount of warm milk stirYeast, 2 tbsp. L. Flour and 1 tsp. Sugar, to get a snout. Cover and leave in a warm place. In a bowl, pour in the flour, pour in warm milk, add the spoon, yolks, sugar, melted fat, lemon zest and stir well. At the end, add a little salt. The dough should be kneaded for a minimum of 20 minutes. Dough flour, leave to rise. After 30 minutes, stir. The steeper dough should be removed from the bowl, kneaded and left to rise again. Once the dough is doubled, you can start working with it. Before baking, grease the dough with fat or sweet milk, so that it does not wither. Bake in an oven heated to 180 ° C. When the dough starts to acquire a golden hue, reduce the temperature to 160 ° C. If the dough is dark and you need to bake it, cover it with foil.

French buns with herbs

12 rolls, time of preparation according to the recipe: 40 minutes + waiting

• 180 ml of milk

• 10 g of yeast

• 1 tsp. Sahara

• 300 gr of fine flour

• 200 g whole wheat flour

• salt

• 4 yolks

• 1 tbsp. L. Of thyme leaves, 150 g of oil

• 250 g of cheese with blue mold

• 50 g grated Parmesan

• 2 sprigs of thyme

• 1 tbsp. L. olive oil

In warm milk, add yeast, sugar andStir. In a bowl, sift all the flour, add a pinch of salt, pour in the milk with yeast, yolks and knead the dough. When it becomes homogeneous and lags behind the walls, add thyme, softened butter and moldy cheese. Stir until the mass is soft. Ready to cook the dough and put in a warm place for an hour to rise. Grease the molds with olive oil and sprinkle with flour. Divide the dough into 12 pieces. From each, form a ball and put it in a mold. Cover with a towel and leave for another 20 minutes. Approached buns lightly moistened with water, sprinkle with parmesan and bake for 20 minutes at 170 ° C.

Pizza-bread with onions

10 servings, prescription cooking time: 40 minutes + wait

• 1 onion

• 800 g of fine flour

• 10 g fresh yeast (or 7 g dry), 2 tsp. Sahara

• 8 tbsp. L. Olive oil, salt

• 1 bunch of young green onions

Cut the onion and fry until goldenColors in vegetable oil. Flour the flour on a table in the middle, make a hole in the middle and pour 200 ml of warm water into it, stir with yeast and sugar. Then add 2/3 olive oil, toasted onions, 1 tsp. Salt and knead elastic dough. Cover with foil and leave to rise for an hour (should increase twofold). Knead the dough, divide it into 10 parts and roll into thin oblong layers. Transfer them to a baking sheet, anoint with the remaining oil and put a young onion on top. Bake until golden and crispy consistency for about 15-20 minutes at maximum temperature.

Donuts with chocolate filling

25 donuts, time of preparation by prescription: 40 minutes + waiting

• 600 ml of milk, 60 g of yeast

• 1 kg of medium flour

• 100g of powdered sugar

• 5 yolks

• 60 g of oil

• 2 tbsp. L. Of Roma

• 1 tsp. Lemon peel

• salt

• 25 pieces of chocolate nougat

• vegetable oil, sugar

In a small amount of warm milk dissolveYeast, add 2 tbsp. L. Flour, 1 tsp. Sugar, cover and put the spit in a warm place. In a bowl, pour in the flour, add the remaining milk, spoon, yolks, melted fat, rum, zest and salt. Stir the corolla to a homogeneous mass, in which bubbles appear. Dough with flour, cover with a towel and put in a warm place to go. After half an hour, stir and leave for a while longer. The finished dough is rolled out with a 2 cm thick layer and cut out 6 cm diameter circles from it. Half of them lay out the nougat, cover with a second circle, roll into a ball. Leave for 20 minutes. Fry donuts in warmed vegetable oil. Roll in powdered sugar.

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