This old German recipe beats many modern ones! 101 thin layers – quick and brilliant.

May 25, 2026
A real puff pastry treat with super thin layers that’s way tastier and more flavorful than many modern rolls and croissants from the bakery.
✨ I’ll show you how to bake perfectly layered rolls with just a little butter – soft and airy inside, and incredibly crispy on the outside.

In this video, you’ll see an old German recipe for puff pastry rolls that’s been passed down through generations. Thanks to the right rolling technique and incorporating butter properly, the dough becomes tender, elastic, and full of deep, delicate layers. These rolls are perfect with tea, coffee, or a homemade breakfast ☕️🥐

🔥 Why this recipe is special:
✔️ Tons of fine layers
✔️ Real butter
✔️ Traditional German method
✔️ Crispy crust and soft center
✔️ Simple ingredients
✔️ Detailed, no-fuss instructions

📌 In the video:
🥐 How to prepare perfectly layered dough
🧈 The right buttercream layer
👨🍳 Shaping beautiful rolls
🔥 Baking to a golden crust
✨ Secrets to that airy texture


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Ingredients and recipe:
Super simple puff pastry rolls
Way tastier than croissants!
An old German recipe that beats many modern ones

200 ml milk (1 cup or 6.8 fl. oz.)
8 g dry yeast (2 tsp or 0.3 oz.)
Sugar 10 g (2 tsp or 0.35 oz)
1. Mix well
Flour 40 g (1/4 cup or 1.4 oz)
Starch 15 g (1 tbsp or 0.5 oz)
2. Mix well
3. Cover tightly and let rest for 15 minutes
Water 200 ml (1 glass or 6.8 fl. oz.)
Sugar 50 g (1/4 cup or 1.8 oz)
Sunflower oil 50 ml (1/4 cup or 1.7 fl. oz.)
Egg whites from 2 eggs
4. The yeast is very active—I love that smell!
5. Add the active yeast and mix
6. Use dry yeast or fresh yeast?
Flour 700 g (4.6 cups or 24.7 oz)
Salt 3 g (1/2 tsp or 0.1 oz)
7. Mix with a dough scraper
8. Add flour in portions
9. Knead the dough on the table for 5–7 minutes
11. Watch till the end—this old recipe beats modern ones
12. The dough should be smooth and not sticky
13. Grease a pan
14. Cover the dough and let it rest for 1 hour
15. The dough feels like a cloud—so airy!
16. Dough weight is 1283 g (45.3 oz)
17. Divide the dough into 10 equal pieces
18. Shape them into balls
19. Cover with a cloth and rest for 15 minutes
20. A super handy tip on how to roll out dough quickly
21. Take three dough pieces
22. Dust well with flour
23. Stack the dough pieces on top of each other
24. Roll the dough into a 26–28 cm circle
25. Have you tried this method before?
26. Place the dough on a plate
27. Spread 120 g (1/2 cup) butter on it
28. Stack the layers
29. I’ll try rolling 4 dough pieces at once
30. What do you think, will it work?
31. Hooray, it worked! It’s super easy and fast!
32. Cover the dough and put it in the freezer for 1 hour
33. The butter has firmed up
34. Roll the dough out to 45 x 60 cm
35. Fold the dough—follow my lead
36. Roll the dough out a bit
37. Cut the dough into 2 cm wide strips
38. Stack two strips on top of each other
39. Shape a beautiful puff pastry roll
40. It’s easy, just follow along
41. Place on a baking sheet
42. Shape the rest of the rolls
43. These rolls look way better than croissants
44. Cover and let rest for 1 hour
45. So airy and flaky!
46. Whisk 2 egg yolks with 15 ml (1 tbsp) milk
47. Brush the puff pastry rolls with this
48. Sprinkle with sugar
49. Bake for 30 minutes at 180 °C (360 °F)
50. What beautiful, flaky, sugary rolls!
51. Listen to that delicious crunch!
52. Perfect! Crispy outside and tender inside
53. We totally forgot the tea 😁
Green tea 8 g (2 tsp or 0.3 oz)
Goji berries 15 g (1 tbsp or 0.5 oz)
Black tea 8 g (2 tsp or 0.3 oz)
Lemon balm 10 g (1 tbsp or 0.35 oz)
53. Pour boiling water over and steep for 10 minutes
54. You can see how airy the dough is in the cross-section!
55. We really love vanilla cream

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