Rough Puff

Prep Time: 30 mins Additional Time: 3 hrs Total Time: […]

Prep Time: 30 mins

Additional Time: 3 hrs

Total Time: 3 hrs 30 mins

Servings: 8



2 cups all-purpose flour, plus more for dusting

½ teaspoon kosher salt

1 cup cold unsalted butter, cubed

½ cup cold water



Combine the flour and salt in the bowl of a stand mixer with a paddle attachment. Add butter and stir with your fingertips until the flour is uniformly coated.

Fill a bowl with water. For about 45 seconds, on low speed, mix the dough until it resembles a shaggy mass.

Refrigerate for about 20 minutes, or until butter is solid but not brittle, after covering the bowl with plastic wrap.

Roll out the dough into a rectangle about 10 1/2 x 6 inches and 1/2 an inch thick on a work surface dusted with flour.

The center third of the dough is folded over the longer side’s first third. The latter third should be folded over the middle, much like a letter. The folded dough should be tightly wrapped in plastic and chilled in the fridge for 30 minutes. Continue folding, rolling, and chilling the dough four more times, rotating it 90 degrees before rolling.

Finish the last fold, then wrap the dough tightly in plastic wrap and chill for at least an hour and up to two days or until firm.

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