Leavened puff pastry dough

Leavened puff pastry dough

Zimi sfoliata me mayia
Title in Greek: 
Ζύμη σφολιάτα me μαγιά
Recipes Categories: 
Leavened puff pastry dough
Preparation Time: 
3-5 hours
1 kilo

1 oz (25 g) fresh yeast or 1 tablespoon dried yeast
2 tablespoons sugar
1 cup lukewarm milk
4 ½  cups strong white bread flour, plus extra for dusting
1 teaspoon salt
2 tablespoons vegetable oil
2 eggs
2 cups butter, softened

Cooking Time: 
Cooking Directions: 

- If using fresh yeast, dissolve the sugar in the milk in a bowl, add the yeast, and mash well with a fork until smooth. 
- If using dried yeast, dissolve the sugar in the milk in a bowl, sprinkle the yeast over the surface, and let stand for 10-15 minutes, until frothy, then stir to a smooth paste. 
- Sift together the flour and salt into a large bowl, make a well in the center, and pour in the oil and the yeast mixture. Add the eggs. 
- Using your hands, break the egg yolks and mix the liquid ingredi¬ents together, then gradually incorporate the flour from the sides of the well to make a loose dough. Knead the dough for about 10 minutes, until it is soft and easy to handle, adding more flour if necessary. 
- Cover and let rise for l '/2-2 hours, until doubled in volume. 
- Punch down the dough with your fist and knead for 5 minutes. Roll out on a lightly floured work surface into a rectangle about half inch (l cm) thick. 
- Using a spatula, spread one-third of the butter over half its length, leaving a ¾ -inch (2-cm) wide margin around the edges. 
- Brush the margin with a little water and fold the dough in half, enclosing the butter. Lightly press the edges to seal. 
- Lightly roll out the dough again into a rectangle and repeat the procedure using half the remaining butter. Let the dough rest for a short while, then repeat the procedure once more using the rest of the butter. 
- Sprinkle the surface of the dough with flour, carefully brushing off the excess before each rolling to prevent it from sticking. Prick the dough in the center with a skewer to release any trapped air. 
- Seal it in a large, plastic bag, leaving enough room for expansion, and chill in the refrigerator for l hour. 
- The dough is now ready for shaping, rising, and baking.

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