Buttery Pastry Dough
Makes 20 Rylak Claws, 2 strudels, or 20 croissants.
Ingredients
| 1/2 cup | 120 ml | warm water |
| 2 teaspoons | 10 ml | active dry yeast |
| 1/4 cup | 60 ml | white sugar |
| 2 | eggs, plus 1 egg for glazing | |
| 1/2 cup | 120 ml | heavy cream |
| 3 1/2 cups | 840 ml | all-purpose flour, plus more for dusting |
| 1 cup (2 sticks) | salted butter, cold, cut into pieces | |
| 1/2 teaspoon | 2.5 ml | salt |
Instructions
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In a large bowl, combine the warm water, yeast, and a pinch of the sugar. Let sit for a few minutes until the yeast has started to bloom.
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Meanwhile, add the flour, pieces of butter, and salt to a food processor. Pulse until the pieces of butter are roughly the size of beans.
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Add the rest of the sugar, 2 eggs, and heavy cream to the bowl with the yeast, stirring vigorously to combine. Gradually add in the flour and butter mixture, working until the mixture just comes together. Divide in half, press the dough into two round discs, wrap with plastic, and chill for at least 6 hours. The chilled dough will keep for several days if well wrapped.
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Working with one chilled disc of dough at a time, transfer to a lightly floured surface, dusting both sides of the dough with extra flour as needed. Using a rolling pin, beat and roll the dough into a long, flat rectangle. Fold both edges over like a letter, making three layers of dough. Roll flat, then rotate the dough and repeat the folding and rolling. Rewrap and return to the fridge to chill until needed. Dough can also be frozen at this stage until needed. Dough can be frozen for up to two months.
COOK'S NOTE: This dough bakes up rich and flaky, buttery to the taste, and oh-so-delicious. Because the batch of dough is so large, consider splitting it in half and trying two different recipes!
Used in: Conjured Croissants, Conjured Mana Strudel, Rylak Claws.