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In a small bowl, combine the milk, sugar, and yeast. Stir well and let it sit for 5–10 minutes until the yeast becomes frothy.
Mix the Dough:
In a large mixing bowl, combine the bread flour and salt. Pour in the yeast mixture and vegetable oil. Stir everything together until it forms a dough.
Knead the Dough:
Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
Let the Dough Rise:
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until it has doubled in size.
Roll and Fold the Dough:
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about ½ inch thick. Fold the dough in thirds like a letter, then roll it out again into a rectangle. Repeat this folding and rolling process 3-4 times to create the flaky layers.
Chill the Dough:
After the final folding, wrap the dough in plastic wrap and refrigerate it for at least 30 minutes before using.
Use the Pastry:
Once chilled, your puff pastry is ready to be used in savory or sweet dishes. Simply roll it out to your desired thickness and shape.
Serving and Storage Tips:
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