Laminated Dough Recipe Martha Stewart

Martha made this recipe on martha bakes episode 502.

Laminated dough recipe martha stewart. Transfer dough to an oiled bowl and brush top with oil. Sprinkle dough with flour brushing off excess with a dry pastry brush. On a lightly floured surface roll out dough to a 20 by 16 inch rectangle. Prior to the kings appearance at the education center we asked andy if he d like to write a blog on the subject.

For this project start with your favorite buttermilk biscuit recipe and prepare the dough as directed. This super buttery laminated pastry dough is scented with a hint of cardamom. Sprinkle work surface and dough with half of the remaining sugar and roll out half of the dough into an 18 by 12 inch rectangle. Use the dough to make cheese danish apricot danish cinnamon snails and more.

Unwrap dough and place on a lightly floured work surface. Fold top half of dough over filling pressing edges to. Whisk sugar oil and salt into yeast mixture. Stop just before rolling out the dough and set it aside in the refrigerator for now.

Add yeast mixture and mix until well combined about 2 minutes. Evenly distribute cup of filling over the dough. The term laminated dough refers to any pastry dough that has been rolled and shaped in a way in which many layers are created of dough alternating and fat. We recently hosted bakery owners andy and jackie king at our baking education center here in norwich vt where they taught a delightful class in laminated dough the multi layered buttery dough used for croissants and other wonderful pastries.

Next lay down a piece of parchment paper and cut about one stick or half a cup of butter up into roughly equivalent slices. If butter seems too cold cover with plastic wrap and let stand for 10 minutes. Stir in vanilla seeds. There are various techniques for how the dough is laminated with the fat and in which layers are created but all laminated doughs go through a series of repeated folding and.

Using a rolling pin tap dough lightly several times to deflate. Add flour and stir until a sticky dough forms. In the bowl of an electric mixer fitted with the dough hook combine flour salt and 2 tablespoons melted butter on low speed. Let sit until foamy about 5 minutes.