Ruff puff pastry master recipe

MAKES ENOUGH FOR 10–12 SAUSAGE ROLLS

You will need

1 kg (2 lb 4 oz) plain (all-purpose) flour

20 g (¾ oz) salt

300 g (10½ oz) unsalted butter

400 g (14 oz) cold water

500 g (1 lb 2 oz) unsalted butter, extra, chilled and chopped

Step

No1

PUT the flour, salt and 300 g (10½ oz) butter into the bowl of an electric mixer fitted with the dough hook. Start to mix on low speed and slowly add the cold water.

Step

No2

MIX until a dough forms, then add the extra chilled chopped butter.

Step

No3

KNEAD with the dough hook for 1 minute.

STEP

No4

REMOVE from the bowl and form into a block about 5 cm (2 inches) high. Cover with plastic wrap and refrigerate for 30 minutes to chill. Remove the dough from the fridge, unwrap and place on a clean work surface that is at least 1 m (39½ inches) long, with the long edge closest to you. Take a rolling pin and hit the dough evenly along its length until it is about 2 cm (¾ inch) thick all over: this will extend the rectangle to approximately 25 x 35 cm (10 x 14 inches).

STEP

No5

ROLL out the dough using a rolling pin until the dough is 1 cm (³/₈ inch) thick all over, ensuring you retain the long rectangular shape by tapping in any wandering edges. It will be about 1 m (39½ inches) long now. Note: when rolling the dough, always roll along the length of the dough.

STEP

No6

FOLD over the right-hand third of the dough towards the left side so the edge lands at the two-thirds mark. Take the time now to even up any wandering edges so you always retain a neat rectangle, with all edges lined up. Fold the left-hand third of the dough back over the right and even up the edges again. Roll the dough out again to 1 cm (³/₈ inch) thick and fold into thirds as before: this completes a double turn. Put the dough in the refrigerator to chill for 1 hour.

STEP

No7

REPEAT steps 5 and 6, rolling and folding twice for another double turn. Put the dough in the refrigerator to chill again for 1 hour. Repeat rolling and folding once more (a single turn) and put the dough in the refrigerator again for 1 hour. The dough is now ready to be used. At this point you can wrap the dough in plastic wrap and freeze it for later use.