Currant puffs.
Dough Ingredients:
Milk - 0.5 liters
Baker's yeast - 50-60 grams
Soda - 1/2 tsp
Vinegar - 1/2 tbsp
Eggs - 4 pcs.
Sugar - 200-250 ± grams
Butter or Margarine - 200 grams
Vanilla sugar - 10-15 grams.
Flour - 1,200 - 1,300 kg.
Fresh currant - 0.8 - 0.9 grams.
Chilled margarine (for puff pastry) - 900 gr. - 1 kg
Cooking:
Opara:
Dilute yeast, sugar 1 tbsp and warm milk in a deep bowl, add 0.200 gr. flour, mix and leave in a warm place for 7-10 minutes.
Next, melt the butter and cool, it should be warm, but not hot.
Beat eggs with sugar and mix with melted butter.
Add soda, vinegar, vanilla sugar and eggs with sugar and butter to the dough, mix, add flour gradually in portions and knead soft dough.
Leave for 30 minutes to fit.
Roll out all the dough and grate on a coarse grater 1/2 part of the margarine Roll the dough into a roll and roll it again on top Grate the remaining margarine on a coarse grater, twist it into a roll and put it in a bag or wrap it with cling film and put it in the refrigerator for two hours or for 30 -35 minutes in the freezer.
Take the dough out of the fridge and prepare the puffs.
Roll out the dough, cut into pieces and divide with a cup or glass, put currants on top and form a puff (the shape of the puff can be different, as you can)
