Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Baking
Layered Poachi
Traditional yeast pastries with a delicate, flaky texture and rich buttery flavor, perfect for tea time.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Mix all the dough ingredients together, add the butter at the end, and knead again.
2
Let the dough rise for 30 minutes. Divide into 15 portions and let rest for 5 minutes.
3
Roll out each portion lengthwise, brush with butter, and roll up into a log. Freeze the logs for 20 minutes.
4
Lightly roll out the chilled dough again, roll up into a log, and cut in half. Place on a baking sheet and gently press down on top.
5
Let rise in an oven preheated to 40°C (105°F) for 1.5–2 hours.
6
Brush with egg yolk and bake at 180°C (350°F) until golden brown.
7
After baking, cover with a clean kitchen towel and let rest for 15 minutes.
Comments
Log in to leave a comment.
No comments yet. Be the first!