Laminated Dough Recipe Yeast

In a small bowl sprinkle the yeast over the warm milk.

Laminated dough recipe yeast. Croissant and danish pastries are also made with laminated dough. Remove the chilled dough from the refrigerator and gently roll it to a 12 square. Croissant dough materialformula as of flour recipe grammes recipe grammes strong white flour1006001000salt1 3813milk powder53050fresh yeast63660cold water63378630sub total175 310521753butter41 7250417total21713022170method mix the ingredients for the dough to form cool. The final product is more bread like in quality however the process of lamination creates the distinct layering found in all pastries of this category.

A laminated dough is made by rolling and folding butter or other fats known as the beurrage into the dough to create hundreds of thin layers of flaky pastry. Leave the dough to rise for approx. Unwrap the butter square and place it in the center of the dough at a 45 angle so it looks like a diamond in a square. Fold the other half of the dough over press the edges down firmly chill for approx.

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. Prior to the kings appearance at the education center we asked andy if he d like to write a blog on the subject. There are a few differences between croissant dough and puff pastry. Laminated dough is a very rich yeast dough that basically combines the techniques of yeast dough and puff pastry.

Cover bowl with plastic wrap and let rise in a warm place until doubled in size about 1 hour. Pull the corners of the dough into the center of the butter diamond. On a lightly floured surface roll out the dough into a rectangle of approx. Hi i thought some detail on creating laminated dough for croissants etc may be a popular subject.

To laminate the dough. Croissant and danish pastries typically served for breakfast are examples of laminated yeast doughs while puff pastry also known as pâte feuilletée or mille feuille meaning one thousand layers is an unleavened type. Add yeast mixture and mix until well combined about 2 minutes. It is very time consuming since beyond making the yeast dough you need to add a few steps of folding the dough with cold butter.

What you end up with is a super light crisp and flaky pastry that has about 100000001 uses and exactly 2187 layers. Stir and let sit about 5 minutes till bubbles are visible. When puff pastry dough goes into the oven the butter melts preventing the layers of dough from sticking together.