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Laminated dough



Laminated dough is a base recipe that you absolutely need in case you want to make some croissants, pain au chocolat and many other pastries. Laminated dough has several layers of butter overlapping the dough. This is what allows it to expand in the oven and give an end product with many beautiful layers. The butter also adds a hint of caramelized taste and crunchiness.


You can try out your laminated dough skills and make these beautiful pistachio rolls.




Ingredients
  • 250 g flour (2 cups)

  • 10 g fresh yeast (1 tbsp)

  • 5 g salt (3/4 tbsp)

  • 30 g sugar (2 1/2 tbsp)

  • 10 g honey (1 tbsp)

  • 50 g butter (1/4 cup) 

  • 120 g milk (1/2 cup)

  • 150 g butter (3/4 cup)

How To
  • Start by mixing the ingredients together in a stand mixer bowl: flour, yeast, salt, sugar, honey, butter and milk.

  • Knead for approximately 15 minutes. Check that the dough is transparent when stretched out.

  • Cover with cling wrap and let cool in the fridge overnight.

  • The next day, prepare the butter into a square using some parchment paper.

  • Cover the butter square with the dough. The dough needs to be stretched so it is twice as large as the butter and until it has the same width.

  • Spred the dough out until it's three times as long as it is large.

  • Make a book fold turn: fold a small portion of the dough then the remaining part then fold again in the middle.

  • Cover with cling wrap and let rest in the fridge for 30 min.

  • Spread the dough out until it's three times as long as it is large.

  • Make a single turn: fold a third of the dough, then the other third on top of it.

  • Cover with cling wrap and let rest in the fridge for 30 min.

  • Use afterwards to make croissants, pain au chocolat, etc.


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