Laminated Yeast Dough Definition

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.

Laminated yeast dough definition. The dough is wrapped around butter so that the butter is completely enclosed in. The two most common types of laminated dough are puff pastry and croissants. 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. 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.

Laminated dough is a baking term that can show up from time to time that is often not fully described. Instead the gluten proteins are separated as thin gluten films between dough layers. Puff pastry is the simplest form of laminated dough with just butter folded into a basic dough of flour water and salt croissants take it one step further and add yeast and milk to the dough which make the pastries richer rise more and end up more bread like danishes palmier cookies kouign amann and sticky. Generally laminated croissant dough contains fewer layers than other puff pastry doughs that do not contain yeast due to the presence of small bubbles in the gluten sheets.

The main difference is the addition of yeast as well as milk. The formation of thin well defined layers affects the height of dough lift. The dough used to create brioche pastries is non laminated yeast based dough which is mixed with butter and eggs. The resulting bread is soft like cake and has a tender creamy and slightly sweet consistency without the signature crunchiness or crispiness that is associated with most pastries.

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. 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. Laminated dough is a very rich yeast dough that basically combines the techniques of yeast dough and puff pastry. These days any braided yeast cake in israel claims the name kranz but the real ones are undeniably.

Lamination is term for the process of alternating layers of dough and butter when making pastry. There are a few differences between croissant dough and puff pastry. Prior to the kings appearance at the education center we asked andy if he d like to write a blog on the subject. Stir milk and the melted butter into the yeast mixture and then use the mixer to incorporate the dry ingredients into a smooth elastic dough.