Laminated dough is where the butter, dough and rolling pin do the magic. Alternating layers of butter and dough turn into mouth-watering flakiness worth of every minute invested making it, trust me. Hope you find great inspiration below – let’s get started!
For Danishes, turnovers, pain au chocolat, beef wellingtons, etc: 27 layers or 3 turns. For croissants: 81 layers or 4 turns. For kouign-amanns: 243 layers or 5 turns *Note when laminating for kouign-amanns you are creating layers of dough, butter, and sugar.
What can you make out of laminated dough?
“Laminated dough refers to the process of repeatedly folding butter into a dough, thus creating the very thin alternating layers of butter and dough that we savor in croissants and other flaky, butter pastries like the kouign-amann […]” The cookbook has a perfect recipe, with visual aids, for laminated dough a slew of ways to use it.
How is dough laminated in a puff pastry?
Every laminated dough, be it puff pastry, croissant or Danish, begins its life as a thick slab of butter encased in a dough “envelope”. This 3-layer dough-butter-dough package is then flattened and folded however many times it takes to get the number of layers the maker is after.
What's the best way to make laminated pastry?
Just grab the bench scraper and trim the dough until you can either see a thin layer of butter, or you can feel it close to the edge. Next give the dough a couple of more firm rolls with the pin until it’s about a third longer than it is wide.
Why do you need to refrigerate laminated dough?
It's important to refrigerate dough between each series of turns to prevent the butter from melting into the dough. The unique flakiness of laminated dough-based pastries happens when water from each layer of butter steams up, creating many separate layers of flaky dough, according to Kitchn.
50+ of the best Laminated dough Recipes on The Feedfeed
Step 1 – Mix the Dough. Prepare the dough by mixing the flour, water and salt together in a mixer with a dough hook attachment until smooth. Shape the dough into a square, dust lightly with flour. Place on a parchment lined sheet pan; cover with plastic wrap and cool for 1 hour. Step 2
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 buns are also pastries made with laminated dough.
How to Laminate Dough. Every laminated dough, be it puff pastry, croissant or Danish, begins its life as a thick slab of butter encased in a dough “envelope”. This 3-layer dough-butter-dough package is then flattened and folded however many times it takes to get the number of layers the maker is after.
You'll need your preferment, 1 packet of yeast, 14 oz milk, 28oz. flour, 2.5 oz sugar, 1 tsp of salt and 1 tbsp of melted butter. 2. When the preferment is done proofing, toss it in a stand mixer and dump in the second packet of yeast. Mix with a dough hook until the yeast is well incorporated.
Best Your Best Chef-Self: The Complete How-To Guide How to Master Laminated Dough Lamination, A.K.A. the butter layering technique that yields the iconic flakey layers of a classic French croissant, is a technique you can practice at home for better biscuits, pastries, and more.
50+ of the best Sourdough Recipes on The Feedfeed
Laminated dough, the basic building block for croissants and puff pastry, has been on my baking bucket lists forever. Though I know the basic technique of rolling out the dough and forming a butter block, having read about them in various cookbooks and seen the numerous youtube videos, I’ve never really gotten around to do it at home.
In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, remaining 2 tablespoons of sugar, the salt, and cold butter pieces. Blend on medium speed until the butter is cut into tiny pieces and the mixture resembles bread crumbs. Add the yeast mixture and the cold milk.
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There are three basic laminated doughs: Puff pastry has no yeast, and is used to make yummy things like palmiers, cheese twists and any sort of super-flaky tart or crust. The dough itself isn't sweet, so it can be used for sweet or savory pastries. Croissant dough and danish dough are very similar, both containing yeast.
I laminate this dough with 4 3-folds. I typically use this dough sheeted to 2mm. It's a really wonderful recipe. And versatile to sweet our savory, you can add sugar to the dough if you so desire. Also since you're only giving it 4 3-folds any of your puff pastry scraps can be kept, and re-layered on a tray, chilled, and re-sheeted again.
Delicious Things to Make with Laminated Dough
The more turns your laminated dough has, the more flaky your finished pastry will be. Laminated doughs include puff pastry, croissant dough and danish dough. Technically the fat used to make a laminated dough could be something other than butter and the name would be the same, but the best tasting and best looking laminated doughs use butter.
Lamination, A.K.A. the butter layering technique that yields the iconic flakey layers of a classic French croissant, is a technique you can practice at home for better biscuits, pastries, and more.
When a chef says laminated, they mean a dough with layers and layers of butter folded into it. Croissant and danish doughs are laminated, but the most incredible, well-known laminated dough is the one and only puff pastry. This is a big deal in dessert, so naturally, each aspect of the puff pastry process has a French name.
After the final fold, the dough is rolled, measured and cut into squares. The shaping is done. It needs to sit for another 1 hour until double its size. Egg wash and then baked for 20 minutes at 220C. Puff pastry’ s dough ingredients are flour, butter, salt, water and vinegar.
In a small bowl, stir together warm water, honey and yeast. Stir well and set aside for 2–3minutes for yeast to activate. In a mixing bowl, whisk together almond flour, tapioca flour, potato starch, xanthan gum and salt. Whisk until all lumps are removed.
The versatility of laminated dough
Laminated Doughs. Bakeshop Skills Class this week covered laminated doughs. Layered fat and dough are what create these doughs. The layers are created by encapsulating a layer of fat into the dough, flattening it and then rolling it out, and folding it over and over. There is a lot of resting time in between rolling out and folding the dough.
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September 2012 (1) Categories. All Natural. Biscuits & Scones. Cookie Dough. Cookie Dough Recipes. Cookie Mix. Crescent Rolls. Crescent Rolls Recipes.
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Baked to Order: 60 Sweet and Savory Recipes with Variations for Every Craving - Kindle edition by Mar Tam, Ruth. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Baked to Order: 60 Sweet and Savory Recipes with Variations for Every Craving.
The BEST Homemade Laminated Dough
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Laminated Dough 101
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Recipes/references for some of the other flavors will follow. The caramel cupcakes were the vanilla base with a vanilla frosting that had half of this caramel recipe mixed in, and more drizzled over top. I used this recipe for red velvet cupcakes (doubled). I used this recipe, which is perfect, for the chocolate cupcakes.
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Sourdough bread is something pretty amazing. All you need is flour, water, salt, and a little patience. Mother Nature takes care of the rest. No other additives are needed to create the tastiest bread that is available. You only need to mix a sourdough starter and start baking. You can find the sourdough bread recipes here. See more ideas about sourdough, sourdough bread, bread.
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