Laminated Dough Recipe: How To Make Laminated Dough?

What is Laminated Dough?

Laminated dough is a versatile pastry base used in various baked goods, including croissants and Danish pastries. The process involves layering butter between layers of dough and repeatedly folding and rolling the mixture. This technique creates multiple thin layers of dough separated by equally thin layers of butter.

The repeated folding and rolling create a laminated structure, resulting in a pastry with distinct layers when baked. The steam generated from the water content in the butter during baking causes the layers to separate, giving the pastry its flaky and delicate texture.

8 Pastries Requiring Laminated Dough

1. Croissants: The king of laminated dough pastries, known for flaky layers and a buttery taste.
2. Pain au Chocolat: Features laminated dough filled with chocolate.
3. Danishes: Come in various shapes and flavors, often filled with fruit, cheese, or custard.
4. Brioche Feuilletée: French pastry combining brioche richness with flaky layers.
5. Kouign-Amann: Features laminated dough, layers of sugar, and a caramelized exterior.
6. Apple Turnovers: Laminated dough filled with spiced apples.
7. Puff Pastry Pinwheels: Savory or sweet pinwheels using laminated puff pastry.
8. Palmiers: Also known as elephant ears, sweet, crispy pastries made by caramelizing sugar on laminated dough.

These pastries showcase the versatility of laminated dough, offering a range of flavors and textures to suit various preferences.

10 Tips for Working With Laminated Dough

1. Keep Ingredients Cold: Ensure both the dough and butter remain cold throughout the process.
2. Use High-Quality Butter: Choose good-quality butter with high fat content.
3. Proper Folding Technique: Master the folding technique evenly and don't rush the process.
4. Chill Between Folds: Allow the dough to rest in the refrigerator between each folding session.
5. Flour Sparingly: Use flour sparingly during the rolling process.
6. Precision in Measurements: Be precise with ingredient proportions.
7. Maintain Even Thickness: Roll the dough evenly to maintain consistent thickness.
8. Temperature Control: Pay attention to the temperature of your kitchen.
9. Practice Patience: Laminated dough requires patience.
10. Experiment and Learn: Don't be afraid to experiment and learn from each attempt.

Remember, practice makes perfect, and working with laminated dough is a skill that improves with experience.

Laminated Dough Recipe

Ingredients:

• 280g all-purpose flour
• 120g cold water
• 120g cold milk
• 25g sugar
• 5g active dry yeast
• 7.5g teaspoons salt
• 226g cold unsalted butter (preferably European-style butter with high fat content)

Instructions:

1. Activate the Yeast: In a small bowl, combine the cold water, cold milk, and sugar. Sprinkle the yeast over the liquid and let it sit for about 5-10 minutes until the yeast becomes frothy.
2. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture to the flour. Mix until a dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead it for about 5 minutes until it becomes smooth. Shape it into a square, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Prepare the Butter Block: While the dough is chilling, place the cold butter between two sheets of parchment paper. Using a rolling pin, flatten the butter into a square that's approximately half the size of the dough square.
5. Laminate the Dough: Roll out the chilled dough on a floured surface into a larger square. Place the butter block on one half of the dough and fold the other half over the butter, sealing the edges. Roll the dough out again into a rectangle.
6. First Fold: Fold the rectangle into thirds, like a letter. This is the first fold. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
7. Second Fold and Chill: Repeat the rolling and folding process two more times, allowing the dough to rest in the refrigerator between each fold.
8. Final Rest: After the last fold, let the laminated dough rest in the refrigerator for at least 1-2 hours or overnight.

Now, your laminated dough is ready to be used in your favorite pastry recipes. Roll it out, shape it, and enjoy creating flaky and delicious treats!

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