Puff Pastry Dough

Makes 6 lbs.

Ingredients

Dough

20 oz. milk

1 tbsp. instant yeast

6 oz. white sugar

2 eggs

1 tsp. salt

3 lbs. bread flour

Preparation

Mix wet ingredients

Mix dry ingredients

In stand mixer add dry ingredients and mix for one minute. Add wet ingredients .

Mix for 5 minutes. Remove dough from bowl. Let rest for 1 hour covered with damp towel.

Fat preparation

1 lb. softened shortening

10 oz. softened butter

¼ cup bread flour

Place all ingredients in stand mixer bowl. Mix for 5 minutes on medium speed. Scrape bowl down and mix another 5 minutes.

Leave fat in bowl at room temperature until needed.

Making the puff Pastry dough.

Roll out the dough on a floured table until ¼ in  and in a square.

Take fat mixture and spread on rolled out dough covering two thirds of the dough.

Flip dough over one third at a time folding towards the dough without fat covering it. Continue folding dough over until you have three folds. Cover with plastic and put in fridge overnight ( at least 4 hours).

Roll out dough until ½ “ thick. Fold again in thirds like the first time. Put in fridge for 4 hours. Repeat this step three times. The dough is now ready to use.

Tips. When rolling the dough out you might get fat coming through the dough. When that happens cover with flour and pat down. This is normal.

Make sure you clean your rolling pin frequently when rolling.

You can cut dough into sections and freezer for later use.