Puff Pastry (Yeast Unleavened-Carbonated)

Hello Dear Friends,

Next week with puff puff pastries I hope starting it will cheer you up as much as I do :) The difference between these pastries is that they almost never absorb oil, they are puffy, but they are dry. This definitely makes it easier to consume with other flavors for breakfast.

There is no need to rest the dough after kneading, just have some working flour (2-3 tablespoons) with you. The dough comes together nicely, but the counter needs to be floured for easy rolling.

While I was cutting the dough, I used one of the coffee and water glasses, the mouth size is almost as much as a tea glass. It turns out about 33 pieces of mini dough. Sometimes I make 2 eggs with 1 tea glass of milk and close to 2,5 water glasses of flour, then it tastes more eggy, but it looks like profiterole balls :)

Be careful when frying because the dough is thin and rises and browns very quickly. Quickly turn the other side and fry in hot oil as much as possible. You can tell when the oil is sufficiently heated by throwing a piece of the leftover dough into the oil.

with me when you try my recipe Don't forget to share on instagram :) I would love to share the recipes you use with your photos in my story :) My Instagram account: @kitchensirlari

Love…

Ingredients for Puff Pastry (Yeast-Free-Carbonate) Recipe

• 1 pieces of eggs
• 1 teaspoon of yogurt
• 1 sweet spice salt
• 1,5 water glass flour
• 1 packet of baking soda (5 g)
• oil for frying

Fabrication:

1. Put the egg and yogurt in a mixing bowl and mix well.
2. Add flour, baking soda and salt and knead a slightly sticky dough.
3. Take the dough on the floured counter and knead for 2 more minutes, flour the counter and roll it out thinner than half an inch with the help of a rolling pin.
4. Cut circles from the dough using a glass.
5. Fry both front and back in the hot oil.
6. Take the fried dough in a bowl lined with paper towel and serve.