These spectacular puff yeast pastries combine the best of both worlds – the tender, airy texture of yeasted dough with the flaky, buttery layers of puff pastry. This professional baker’s technique creates stunning twisted rolls that are golden, soft, and incredibly flavorful. Perfect for special breakfasts, afternoon tea, or any occasion that calls for an impressive homemade pastry, these rolls will make your kitchen smell like a European bakery.
Ingredients
For the Yeast Dough:
- 500-550g wheat flour, divided (4-4 1/3 cups)
- 1 tablespoon granulated sugar (15g)
- 13g fresh yeast (1/2 oz) or 1 packet (7g) active dry yeast
- 10g vanilla sugar (2 teaspoons) or 1 teaspoon vanilla extract
- 250ml warm milk (1 cup / 8.5 fl oz)
- 50ml olive oil (3 1/2 tablespoons / 1.7 fl oz)
- 1 large egg yolk
- 5-6g salt (1 teaspoon)
For the Butter Layer:
- 100g unsalted butter, softened (3 1/2 oz / 7 tablespoons)
For the Egg Wash:
- 1 large egg yolk
- 1 teaspoon milk
- Powdered sugar for dusting (optional)
Step-by-Step Instructions
Preparing the Yeast Mixture (10 minutes)
- Activate the yeast: In a small bowl, combine the warm milk (around 37°C/98°F), fresh yeast, granulated sugar, and vanilla sugar. Whisk gently until the yeast dissolves completely. Let stand for 5-10 minutes until the mixture becomes foamy and bubbly, indicating active yeast.
- Prepare wet ingredients: Add the olive oil and egg yolk to the yeast mixture, whisking until well combined.
Making the Dough (15 minutes)
- Combine dry ingredients: In a large mixing bowl, sift 400g of flour and add the salt. Create a well in the center of the flour mixture.
- Form the dough: Pour the yeast mixture into the flour well and mix with a wooden spoon until a shaggy dough forms. Gradually add the remaining 100-150g of flour until the dough comes together.
- Knead the dough: Transfer to a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. The dough should spring back when gently pressed.
First Rise (50-60 minutes)
- Prepare for rising: Lightly oil a large bowl and place the kneaded dough inside, turning to coat all sides with oil. Cover tightly with plastic wrap or a damp kitchen towel.
- First rise: Place in a warm, draft-free location for 50-60 minutes, or until the dough doubles in size.
Shaping and Laminating (45 minutes including freezer time)
- Divide the dough: Once risen, gently deflate the dough and form into a ball. Divide into 2 equal portions and shape each into a smooth ball. Cover and let rest for 10 minutes.
- Roll out the dough: On a lightly floured surface, roll out one portion of dough into a large rectangle, approximately 30x20cm (12×8 inches).
- Add butter layer: Spread half of the softened butter evenly over the entire surface of the rolled dough, leaving a small border around the edges.
- Create layers: Fold the dough in half lengthwise, then brush the top with the remaining butter for that portion. Place in the freezer for 30 minutes to firm up the butter layers.
- Repeat with second portion: Prepare the second portion of dough in the same manner while the first chills.
Shaping the Pastries (15 minutes)
- Roll and cut: Remove the chilled dough from the freezer and roll out into a rectangle again. Using a sharp knife or pizza cutter, divide the dough into 9 equal strips.
- Create twisted shapes: Take each strip and gently stretch it slightly, then twist it several times before shaping into a ring or pretzel shape. Pinch the ends together to seal.
- Arrange for baking: Place the shaped pastries on baking sheets lined with parchment paper, spacing them about 5cm apart to allow for expansion.
Final Rise and Baking (40-45 minutes)
- Second rise: Cover the shaped pastries with a clean kitchen towel and let rise for 10 minutes in a warm place.
- Prepare egg wash: Whisk together the egg yolk and milk until smooth. Preheat the oven to 180°C (356°F).
- Apply egg wash: Brush each pastry generously with the egg wash mixture, ensuring even coverage for a golden finish.
- Bake: Bake for 25-30 minutes, or until the pastries are deep golden brown and sound hollow when lightly tapped on the bottom.
- Cool and serve: Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired and serve warm.
Nutritional Information
Preparation Time: 25 minutes
Rising Time: 70 minutes total
Baking Time: 25-30 minutes
Total Time: 2 hours 30 minutes
Servings: 18 pastries
Per Pastry:
- Calories: 165
- Protein: 4g
- Carbohydrates: 25g
- Fat: 6g
- Fiber: 1g
- Sodium: 180mg
- Sugar: 3g
- Calcium: 45mg (4% DV)
- Iron: 1.5mg (8% DV)
Recipe Variations and Substitutions
Yeast Alternatives
If fresh yeast is unavailable, substitute with 1 packet (7g) of active dry yeast or instant yeast. For active dry yeast, dissolve in warm milk as directed. For instant yeast, mix directly with the flour and proceed with the recipe.
Milk Substitutions
Whole milk creates the richest flavor, but you can substitute with plant-based alternatives like oat milk or almond milk. For extra richness, replace half the milk with heavy cream.
Butter Alternatives
While butter provides the best flavor and flakiness, you can substitute with high-quality margarine or vegan butter for dairy-free versions. Ensure the substitute is at room temperature for easy spreading.
Flavor Variations
Transform these basic pastries by adding different flavors. Mix cinnamon sugar into the butter layer for cinnamon rolls, add lemon zest for citrus pastries, or incorporate finely chopped herbs for savory versions.
Sweet Fillings
Before shaping, add sweet fillings like jam, Nutella, or fruit preserves. Spread a thin layer over the buttered dough before folding and shaping.
Gluten-Free Option
Substitute the wheat flour with a high-quality gluten-free flour blend designed for yeast breads, adding 1 teaspoon of xanthan gum if not included in the blend.
Storage and Make-Ahead Tips
These pastries are best enjoyed fresh from the oven but can be stored at room temperature for up to 2 days in an airtight container. For longer storage, freeze the baked pastries for up to 1 month. Reheat frozen pastries in a 350°F oven for 5-8 minutes.
For make-ahead preparation, you can prepare the dough through the first rise, then refrigerate overnight. Allow the dough to come to room temperature before proceeding with shaping and the second rise.
Frequently Asked Questions
Why didn’t my pastries develop proper layers?
The key to achieving flaky layers is keeping the butter at the right temperature – soft enough to spread but not melted. If the butter becomes too warm, the layers will merge with the dough instead of creating distinct layers. The freezer step is crucial for maintaining proper butter consistency.
Can I prepare these pastries the night before baking?
Yes, after shaping the pastries, cover them tightly and refrigerate overnight. In the morning, remove them from the refrigerator, let them come to room temperature for 20-30 minutes, apply the egg wash, and bake as directed.
What’s the difference between fresh yeast and dry yeast in this recipe?
Fresh yeast provides slightly better flavor and texture, but active dry yeast works perfectly as a substitute. Fresh yeast dissolves more easily and often produces a more tender crumb, but the difference is subtle in this recipe.
How can I tell when the dough has risen enough?
The dough should double in size and feel light and airy. A good test is to gently press two fingers into the dough – if the indentation remains and doesn’t spring back immediately, the dough is properly risen.
Why are my pastries dense instead of light and flaky?
Dense pastries usually result from over-kneading after adding the butter, using flour that’s too old, or not allowing proper rising time. Make sure your yeast is fresh and active, and don’t rush the rising process.
These professional-quality puff yeast pastries bring bakery-level results to your home kitchen. The combination of proper technique, quality ingredients, and patience creates pastries that are both impressive to look at and absolutely delicious to eat, making them perfect for special occasions or whenever you want to treat yourself to something extraordinary.