Making Puff Dough

This one’s simply an instructional post where we see Chef Marina Brancely making a puff dough. This video was uploaded to YouTube by Chef Ciril Hitz, who also posted the ingredients list with the video in the comments section. Unfortunately, the YouTube comment section severely lacks any formatting ability and the results were a little garbled.  So I thought I’d repost the recipe in a neater table format here and make it a little more readable for people.

As you watch the video, you’ll see Chef Brancely add white wine to the dough. Say what? Yes, a little white wine, specifically for its acid content. Why add an acid to the dough? Chef Hitz explains:

Acid build strength in doughs without having to mix it more, however the more that you add the weaker the gluten membrane becomes so it is of great importance that once acid is added that it be in the right proportions.

First, let’s watch the video:

YouTube Preview Image

Now, the formula which I’m giving in weights as well as including Bakers’ Percentages:
(As always, mouse over the grams to get the converted ounces)



Bakers’ %

Bread Flour 1,600g 100%
Water 550g 34.4%
Butter, softened 400g 25.0%
Salt 40g 2.5%
Malt 20g 1.3%
Egg 100g 6.3%
White Wine 200g 12.5%
Butter, cold 1,600g 100.0%
Flour 400g 25.0%

If you would like to know how many cups or teaspoons all these are, sorry, I only have weights. You don’t want to be assuming that these are volume ounces, either; an 8 ounce measuring cup of flour doesn’t weigh eight ounces after all (more like 4.5). Here’s where I would urge anyone who wants to really get into baking to please consider investing in a scale and learning to use weight for measuring. I’ve previously posted my thoughts about why weighing is a much preferable way to bake which you can read here.

3 thoughts on “Making Puff Dough

  1. koernermanne

    Ola! Paul,
    Interesting Post, I want to make lots of different puff pastry and hors d’ouvres using crescent roll dough. Can I make them and freeze them before I bake them? If not, how far ahead can I make them? Thank you!

    1. Paul Post author

      Yes you can make the dough shown here, roll out, cut and freeze before baking. Just pull it out of the freezer the night before and pop it into the refrigerator to thaw. Then just egg wash and bake as needed.

      If, however, you are referring to actual “crescent roll dough” of the store bought in a tube type, I can’t say how that would work as it’s a different animal, made with baking powder and potassium chloride. Not something I would use, if for no other reason than the product’s flavour and texture is so inferior to home made.

      Since you CAN freeze the dough shown here, it is a rather simple step to make a nice big batch, roll out, divide/cut into desired shape and freeze. Put single layers on a sheet pan, cover with a piece of parchment, add another layer, more parchment, etc.. Once frozen, stack like-sized items together in sensible numbers (i.e. if you would normally want four or six danishes, stack them as such) and wrap well in two layers of plastic cling film. Then just pull out what you’d need the night before, pop the individual parchment-separated layers apart, lay out on a baking sheet and leave to thaw (covered again with cling film) in the refrigerator overnight. Better product, better taste, better looking.


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