Yeasted Pastry Dough

I am personally much more fond of savory pastries than sweet. I have this amazing cookbook https://www.amazon.com/Savory-Baking-Recipes-Breakfast-Everything/dp/035867140X and all the recipes are so innovative and innately savory. I have repeated a recipe in there over and over, but I can't get it to work. So many factors go into testing recipes, but I tweaked this to a point where it's reliable and anyone can do it. I wrote down notes each time I would tweak it, and lot's of dough ended up in the trash... But then finally I created a version that was perfectly flaky, crispy, and rich.

The Basics of Yeasted Puff Pastry

In this recipe we are still relying on those beautiful layers due to the butter lamination. This recipe however, has the added flavor and textural support of active yeast.

The recipe has a reputation of being more difficult, but if anything it's just more small steps, sure to impress your family and friends. Imagine biting into a flaky pastry filled with rich flavors, perfect for a meal or snack.

What you'll need

Dough

• 2 cups all-purpose flour

• 2 1/3 cup bread flour

• 2 teaspoon salt

• 1/3 cup sugar

• 2 1/4 teaspoons active dry yeast

• 1 2/3 cup whole milk (heated to 85° F or 29°C)

• 5 tablespoons shortening

  
  

  Butter Block

• One pound butter (4 sticks room temperature)

• 2/3 cup bread flour

  
  
  
  
  
  

*You also will need a food processor and parchment paper to make your butter block.

Making the Dough

1. Heat up the Milk: in a sauce pan, pour your milk in and slowly heat to temperature.

   
   

2. Mix Remaining Ingredients : In a stand mixer fitted with the dough hook attachment, mix your flour, salt, yeast, shortening and sugar. Mix about 1 minute, until the butter is incorporated.

   
   

3. Combine Everything: Pour the warm milk slowly into the dry ingredients and continue on low speed for 3 minutes. Turn up the speed to medium and let your mixture run for about 2 more minutes. Dough should be uniform. Cover with plastic wrap and let rise in warm spot for 2 hours.

   
   

4. Make the Butter Block: In a food processor combine ingredients and scrape onto parchment paper. Form into about a 12x12' block. In between 2 pieces of parchment paper shape the butter to about 1' thick. It should look like a large sheet of butter. Immediately place in fridge, keep in fridge until cold but pliable (about 30 minutes)

   
   

5. Knead: Once dough is done rising, punch out the air. Place the dough on a lightly floured surface and knead for about 5 minutes until it's smooth. Roll out to a larger rectangle, about 1/2 inch thick.

   
   

6. First Lamination: Place your cold butter block onto your rolled out dough. Create an envelope fold and roll with a rolling pin to flatten the dough/ combine it with the butter. * an envelope fold is where the butter block is in the middle of the dough, and the the dough is folded on each side, over the butter block, towards the center.

   
   

7. Chill: After the first fold, refrigerate and wait 30 minutes for the dough to chill enough to create another fold.

   
   

8. Rolling Out: Take your chilled dough out of the fridge and let sit if needed in order for the dough to be workable, roll out until another about 12x12' rectangle and create another envelope fold.

   
   

9. Final Folds: Repeat 2 more times and then wrap tightly with cling film. You should be able to see visible layers.

   
   

Savory Filling Ideas

With your beautiful dough ready, let’s explore some savory filling options! Here are two flavorful ideas that will elevate your pastries: black garlic with Gruyere cheese and a classic spinach and feta mix.

Black Garlic and Gruyere Cheese Filling

Ingredients:

• 1/2 TB black garlic (trader joe's!)

• 1 cup Gruyere cheese, grated

• Salt and pepper to taste

• Fresh herbs (like thyme or chives), optional

  
  

Instructions:

1. In a bowl, mix the black garlic and grated Gruyere cheese together.

2. Season with salt, pepper, and any fresh herbs you desire to enhance the flavor.

3. Cut your pastry dough into squares or circles and place a generous spoonful of the filling in the center.

4. Fold and seal the edges with your fingers or a fork.

5. Brush the tops with an egg wash (1 egg beaten with a splash of water) to achieve a beautiful golden crust.

   
   
   
   
   
   
   
   
   
   

Baking Your Pastries

Once your pastries are shaped and glazed with egg wash, bake them to perfection! Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Bake for 20-25 minutes, until golden brown and puffed. Your kitchen is about to smell like a Parisian bakery.