Cheese-Filled Puff Pastry Buns

Delicate, airy, universal. For any baking. Layered yeast dough 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.
cook time: 8h
Nora Vaughn
Cheese-Filled Puff Pastry Buns

Nutrition Facts (per serving)

396
Calories
26g
Fat
32g
Carbs
6g
Protein

Ingredients (12 portions)

Basic:

Salt 1 tsp
Sugar 1 tbsp
Wheat flour 500 g
Butter 350 g
Milk 300 ml
Yeast (Pressed ones are better, but regular dry ones are also possible) 4 g

Recipe instructions

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 a 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.

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.

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 dough becomes more fluffy and airy. When the dough sets, add 50 grams of softened butter to the mixture.

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.

Step 5

Step 5
Remove the dough from the refrigerator and roll it out on a floured surface into a rectangle about 1cm thick.

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.

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.

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!

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