Ingredients :
Flour – 3 tbsp. extra virgin wheat flour (460 g) and 1 tbsp. whole wheat flour (180 g). You can use only whole wheat flour or make the dough completely whole wheat.
Salt – 1 tbsp.
Soda – 1 tsp.
Citric acid – 0.5 tsp.
Ryazhenka or kefir – 450 gr
Butter – 180 gr
Take the butter out of the fridge beforehand – let it rest at room temperature. Mix the flour with salt, baking soda and citric acid. Pour in ryazhenka or kefir. Knead the dough thoroughly. Wrap it in cling film, or put it in a bowl and cover with a plate to keep the dough from drying out. Let the dough rest for about 15-20 minutes. After resting, it will be easier to roll it out, as the gluten in the flour will swell, and the dough will become more pliable. Sprinkle the table with flour. Roll out the dough very thinly so that it becomes almost transparent, but does not tear. In the last step, you can stretch the dough with your hands. If you prepare the dough from high-grade flour, it will be easier to roll it, it is more elastic. Whole-grain dough is more difficult to roll. It will not be as thin to roll as extra flour. But it is healthier. Pinching off the softened butter, generously spread it over the entire surface of the rolled out dough.
Cut the layer of dough in half. Place one half on top of the other so that the butter remains as the top layer.
Now roll up the dough. Wrap the roll in cling film or baking paper. Place in the freezer for 15-20 minutes. Not longer! You can put it in the fridge for an hour or longer.
The dough should not freeze in the freezer! The point of chilling is to allow the butter to set and solidify. Take out the roll of dough and roll it into a layer. You don’t have to roll it out again. The puff pastry can now be used for baking. If you’re not going to use it right away, wrap it in clingfilm and store it in the freezer until needed.
Have a great meal!
