Rough Cruff Pastry
This recipe was born from a late-night brainwave: what if you applied the rough puff method to a yeasted dough? After some trial and error (and a few lacklustre bakes), I landed on a quicker, easier version of croissant dough. It’s not as precise as traditional laminated dough, but it’s perfect for when you want flaky layers without the fuss. You can make the dough itself vegan/dairy-free as I've made these using the Flora plant based butter blocks. I should note that I made this recipe during winter, so if you are having a mad desire to make this on the hottest day in summer, you should shorten the time you rest the dough on the worktop by at least half.
Makes approx 450g
Hands-on Time 20 minutes (plus resting & overnight chilling)
Ingredients
250g bread flour (plus extra for dusting)
3 tsp fast-action yeast
2 tbsp caster sugar
1 tsp salt
125g unsalted butter or plant-based butter (cubed and chilled)
155ml cold water
Equipment
Bowl
Sharp knife
Rolling pin
Baking parchment
Method
1. Make the dough
In a bowl, mix the flour, yeast, sugar, and salt.
Add the cubed butter and toss to coat in the flour.
Add the water and use the knife to cut through the mixture until a sticky dough forms with visible butter specks.
2. First fold and rest
Sprinkle 1/2 tbsp flour on the worktop and roll the dough into a rectangle.
Fold one-third of the dough into the centre, then fold the remaining third on top.
Rotate the dough 90 degrees and repeat the rolling and folding process.
Wrap the dough in baking parchment and let it rest on the worktop for 1 hour, then chill in the fridge for another hour.
3. Second fold and rest
Dust the worktop with another 1/2 tbsp flour and repeat the rolling and folding process twice more.
Wrap the dough in parchment and let it rest for 1 hour.
Store in the fridge overnight or freeze for later use.
Enjoy!
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