Best Laminated Dough Recipe

Croissant and danish pastries are also made with laminated dough.

Best laminated dough recipe.

The dough mixing croissant lamination dough is actually one of the more simple mixing processes you can. Blitz pastry aka quick puff pastry american puff pastry rapid puff pastry rough puff pastry. Take a big block of solid butter yum and wrap it with pastry dough. A guest post from bakery owner andy king step 1.

Start out by making the yeasted dough that forms the foundation for this laminated dough. Don t try this with any old pie dough recipe. Flour butter or shortening water and salt. Make the base dough.

Brush any flour from the surface. The butter you re going to want to use the highest end butter you can find for your croissants or else what s. Roll the dough into a 15 by 12 inch rectangle with a short side parallel to the edge of your work surface. Add the chilled water yeast unsalted butter eggs starter dough and mix for approximately 5 minutes.

Add sugar then turn mixer on medium low speed and mix for a minute. Chill the dough for 30 45 minutes. Let stand at room. Puff pastry contains very few ingredients.

To incorporate the butter into the dough. Add eggs and milk and continue to mix for about 2 minutes until well incorporated. Which doughs are considered laminated doughs. This pastry gets its impressive rise only.

Then roll fold roll fold the dough over and over creating thousands of layers of dough separated by the butter. To make the dough use a stand mixer with the dough hook. Collection of our favorite laminated dough recipes beautiful images from the feedfeed global community of homecooks chefs bloggers food organizations. Dust the work surface with flour.

How to make laminated dough for croissants step by step step 1. Fold the corners of the dough towards the center to administer an envelope fold and to lock in the butter. Roll the dough out into a rectangle and administer a three fold. Roll the dough to a square size and place the butter on a diagonal in the center of the dough.

Gently pull or stretch the dough to form straight edges and sharp corners. This one has more butter than the average which means the crust will come out tender even after all of the rolling and folding. Put flour and yeast in the mixer s bowl and mix with a fork.