Make the puff pastry yourself!
- Cooking time: 90 Minutes
- Flour (and a little more for dusting the Board and kneading) — 230 grams
- Yeast pressed extra virgin — 15 grams
- Salt — 0.5 teaspoons
- Sugar — 1 tablespoon
- Butter — 110 grams
- Milk — 100 ml
Method of preparation
Sift the flour into a large bowl. In another bowl, crumble the yeast and mix them with 2-3 tbsp of warm water. Connect the yeast solution with about a quarter of the flour, roll into a ball. Cut it crosswise, place in a large bowl and fill with warm water.
Mix the remaining flour with salt, sugar, half of butter, milk and knead homogeneous elastic dough. Continue to knead on floured Board until it becomes smooth and elastic.
When the ball of dough will rise out of the water and will increase in 2 times, remove it, dry it, and mix thoroughly with the rest of the test. Knead the dough until smooth, then put in the floured container, cover and store overnight in the refrigerator.
In the morning roll out the dough into a rectangle. Mentally divide the rectangle into 3 equal parts. The middle part of the brush with a thin layer of butter. Right third cover part of the rectangle with butter, cover the left third right third. Turn the folded dough 90 degrees, roll out from the open edges. Once again tripled up, turn and roll. Remove the proofing in the refrigerator for about 15 minutes. Repeat 2-3 more times.
Roll out the dough 3 mm thick, cut lengthwise into 3 equal strips, each strip into triangles.
Triangles, starting with wide end, roll it into bagels, roll into the shape of a horseshoe, spread out on floured baking tray and bake at 220°C for about 5 minutes.
Then reduce the heat to 200°C and bake for another 15 minutes until cooked and Golden brown.