Puff crumpets in butter

1 serving


Take an equal amount of completely dry, sifted flour and butter (about 50g for one serving). From 40g flour and 40g butter, knead the first dough. From the rest of the flour, butter, salt and cold water, knead the second dough with a cool consistency. After thorough kneading, put both dough in a cold place for 15 minutes. Roll the cooled dough (large portion) with a rolling pin on a floured board into a rectangle, put a smaller portion of dough on the middle, wrap all the ends of the lower layer up, roll out a square layer, fold in half and roll again. Then fold the dough twice, cover with a napkin and put in a cold place for 20 minutes. Roll the second cooled dough again and fold twice with intervals between rolls of 30 minutes. After the last break, roll the dough into a layer 0. 5 cm thick, cut out round cakes with molds, put them on a metal sheet, grease the surface with egg yolk and bake in a hot oven. Butter for making puff crumpets should be completely solid. Dough should be kneaded in a cool place. The less flour the dough, the better it is. Before each folding, you need to completely sweep the flour off the board. Lubricating the surface of the crumbs with egg yolk, it is necessary to ensure that it does not flow down the edges of the crumbs, otherwise they will not rise during baking.