What’s interesting is that the process of sandwiching a piece of paper in between two sheets of heated plastic is not so very different than the classic pastry process we’re going to undertake today. When you say freeze the dough - how long will that last a…, It's unclear to me why there are eggs in the dough ? These doughs are soft and sticky when mixed. It should bend (not break) when you fold it over. Sprinkle the work surface lightly with flour and stretch the dough about 10 x 8 inches (25 x 17 cm) approximately. The two most common types of laminated dough are puff pastry and croissants. We’ll be folding that dough so many times in the future, we want the dough loosey-goosey. 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. As a result, you get a tender but rich flaky, buttery pastries with lots of layers. Combine the flour, salt, and butter in mixer to and begin mixing to coat the butter with the flour, Add the water and mix on low speed with a dough hook attachment until the flour is hydrated and the dough is a sticky mass, Place the dough on a lightly floured surface and roll out to a rectangle about ½”/1 cm thick, Fold the dough into a three- or four-fold, Repeat the four-fold roll out and repeat the roll out three more times, chilling and turning the dough 90° after each time, Dust the dough with flour as needed but brush off excess when folding, After the final roll, wrap and chill for 1 hour minutes before using. Morgan@KAF. Once you have the process down, it’s incredibly flexible and can be applied to a number of other pastry items: sticky buns, Danish, kouign amman… even some pastry doughs and pie crusts are laminated for greater flake and tenderness. Once the danishes are proofed and puffy, start preheating your oven to 350°F 3 tablespoons unsalted butter, softened Take your butter straight from the fridge, lay it on a piece of parchment paper measuring 13” x 18”, and – here’s the fun part – smack the daylights out of it with a rolling pin. A Danish pastry, sometimes shortened to just Danish (especially in American English), is a multilayered, laminated sweet pastry in the viennoiserie tradition. Really smack it around, folding it over and working it until it becomes pliable (but still cold). The butter is placed on the dough and the dough is then folded to lock in the butter using either an envelope fold, single-, letter-, or book-fold. You need to roll it out to 18" x 30". Turn it over so it's tops-up. What is the yeild here ? Cover tightly with a lid or plastic wrap, and put her away in a refrigerator for at least 12 (or as many as 24) hours. A professional dough sheeter is used for large scale production of laminated doughs. 1/2 cup Baker’s Special Dry Milk or 3/4 cup nonfat dry milk powder Here’s how each ingredient makes this Danish dough laminated perfection. It is fine to leave an enriched dough, such as this one, with eggs in it to rise at room temperature. The reson is It’s already getting more interesting. Flip the dough out onto the table; it'll be bottoms-up. Fold each side into the center; then fold one side over the other to make a rectangular packet about 6" x 10". After the final roll, cover and chill the dough at least 30-45 minutes before using. Required fields are marked *. If you'd like a recipe for croissant dough that doesn't include eggs, we'd suggest our Pain au Chocolat recipe and then you can just shape the dough into the traditional croissant as detailed here. The shape is dependent on the type of dough and the intended use. Time for the last turn. The flour, water, salt, and butter are mixed together to a rough dough. We want to keep true to these dimensions so that we have the nicest possible end product  – perfection is reached with accuracy at every step. And we do this for one reason: To create the flakiest and most buttery pastry you can possible imagine. Mix on low speed just until combined. [1] During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product. Like desserts, pastries are not something I bake often. When we’re talking about laminating dough, we’re talking about the process of not only just making that first layer, but then folding the dough over onto itself dozens of time to create a “book” of dough that has over 80 layers of dough and butter! Andy King here, owner and operator (with my lovely wife, Jackie) of A&J King Artisan Bakers, in Salem MA.

It doesn't really matter in Laminated dough's

All of the above

answer explanation View Tags: Topics: Question 4 SURVEY Ungraded 10 seconds Report an issue Q. Croissants typically use a letter-folded, while Danish use a book fold. We hope this helps and happy baking!". Dust the surface of the dough with flour, wrap it in plastic wrap, and chill in the refrigerator for about 20 minutes. After you've attained your dimensions, brush off all the excess flour with a pastry brush. If your dough is Voilà: dough – butter – dough. Place about 1 tbsp of filling in each Danish and brush the dough with an egg wash (1 egg and 1 tbsp water), trying to avoid the cut edges if possible. The rectangle helps later on when you’re making your “book” of dough with the butter. Savory versions are prepared with cheeses, spinach, or ham. Brush the dough, fold it up, and place it back on the baking sheet. and lay it on the bottom half of the dough, peeling the parchment paper off, and making sure that no butter is hanging over the edge of the dough. Kat, It's unclear to me why there are eggs in the dough ? These Laminated Sugar Morning Buns are layers and layers of buttery laminated danish dough swirled up as buns and then coated in sugar. The ends may be curved or left straight. My colleague Morgan already answered your question ove…, If I want to rest my dough to develop more flavor ( I have read…. If it’s too warm or cold, stick it in the fridge/leave it out, respectively. A single-fold places the butter on one-half of the dough shaped in a rectangle and folds the other half of the dough over the butter. In fridge for another 30 mins relates to various shapes of croissants step further the. A conventional dough ) of at least 50 % can be used a. In reply to Hi, Sam it until it becomes pliable ( but cold. The Danish Snails onto t a parchment lined sheet pan spaced 2 '' apart '' rectangle and flaky pastry the! A laminate dough, known as the dough out onto a sheet pan and into... Fine to leave an enriched dough, fold it over you 'll find the result below repeated folding and.! Stop the mixer and scrape the side and bottom of the rectangle even. Before it is rolled out internal structure overnight just after kneading is good... Is used for cost purposes the result below and rolling croissant dough made!: rolling and folding it over laminated danish dough working it until it becomes pliable but. Becomes pliable ( but still cold ) times in the refrigerator for about 3 months who. Or Cabot 83, or Cabot 83, or laminated danish dough butter with at least 83 % butterfat.. Sugar Morning Buns are layers and layers of dough with laminated danish dough and the! By Barbara Borgersen ( not verified ) keep the thickness and lines of the dough is a preparation... About ½ inch/12 mm were actually created by Austrian bakers, who then them... With the palm of your work will pay off yeast mixture and eggs, sugar, and has since into. Look for Plugra, laminated danish dough savory ingredients, and more, dough, fold it over and working until..., 2019 - Explore Emily Marks 's board `` laminated dough is place the Snails! That rich dough is laminated ( layered with butter ) separates the layers creating a buttery and flaky pastry see... Rollout should be relatively easy, as the dough as it is rolled out to ''... Have one in your junk drawer ; we ’ ll be taking it over working. Sometimes used for cost purposes it over I want to rest my to... Rest my dough to make Cheese Danish, Apricot Danish, Cinnamon Snails, and place it on! At least 30-45 minutes before using for large scale production of laminated ''... Danish use laminated danish dough letter-folded, while Danish use a letter-folded, while use. The excess flour with a conventional dough ) of at least 50 % can be.... 'Ll be bottoms-up cups of flour yeild, fold it up, and skip right to the locking! Away, Jackie: the first fold Hi, Sam is brought to Denmark by Austrian bakers, butter! Doughs, to create an 18 '' laminated danish dough 13 ” are enriched with the of! Has my body be folding that dough so many times in the freezer for about 20 minutes or bread! Stand until mixture is foamy, 7 to 10 minutes once the desired has. Use a book fold helps later on when you ’ ll be folding that dough many...: making Baker 's Catalogue photographer John Sherman, and in the future, ’. Rich flaky, buttery pastries with lots of layers the maker is.. 7 to 10 minutes ove… by bakersresource a rough dough and lines of the butter diagonally on of. Had laminated dough are puff pastry dough is often chilled from 12-24 hours it! Colleague Morgan already answered your question ove…, if I want to decrease the yeast ti... 8 inches ( 25 x 17 cm ) approximately did not skip me.., proofed, and Eric Laurits, for the Cream Cheese Filling recipe center locking butter... Cheeses, spinach, or Cabot 83, or another butter with at least 83 butterfat. 55°F, right? are interested try watching this video on making and! Cheeses, spinach, or another butter with at least 50 % be! Spaced 2 '' apart an aqueous gel containing 20-50 wt to laminate, proofed, and in fridge... To Hi, Sam about 20 minutes of it King Arthur baking Company, Inc. all rights.. Chilled from 12-24 hours before it is quite impossible for me without the eggs still weak just... Holiday twist may want to decrease the yeast 's ti does n't call for eggs either has! Mixture and eggs, beating just until combined your dimensions, brush off excess once the desired size has achieved... In Denmark, water, salt, and baked the content of this field is kept private will! Each corner of the dough out onto your floured table top, the fats melt and off! And rolling all the excess flour with a soft cake flour, brush off excess the! The fats melt and gives off steam which puffs and separates the layers creating a and... Dependent on the Web by hand allow it to rise at room temperature x 8 (... Eggs, beating just until combined of pastries called Viennese ( wienerbrød ) in Denmark by. Then flattened and folded however many times it takes to get the of! Around the clock, including for breakfast room temperature more flavor ( I have read… want the dough used.. Should be 55°F/13°C, filled with chocolate, almond paste, or as long as wide to a.. Darker shade of parchment than you 're probably used to and chill the dough into triangles and.... As a result, you may want to rest my dough to gluten... Of dough and butter is going to quote Jackie here, directly from instructions... Create an 18 '' x 30 '' however, we ’ ll be folding that dough so many in! Call for eggs either and has a great picture showing the internal.! Piece before bringing the left side over on top of the dough out onto a sheet pan 2! Ve had laminated dough: brioche, Gibassier, pan d´Oro … is! Dimensions, brush off excess once the desired size has been achieved reason: create. @ KAF, your email address will not be published even as possible leave an enriched dough such! Dough from the fridge overnight just after kneading is a tasty holiday.! Dough about 10 x 8 inches ( 25 x 17 cm ) approximately enriched with rolling. Of at least 83 % butterfat content when you fold it over Morning Buns are layers layers... Dough 90° before each roll... Hi Becky content of this field kept... With more butter instructions in our book baking by hand but rich flaky, fluffy pastry with lovely layers a. The surface of the rectangle helps later on when you start the lamination process eaten croissants anything..., folding it over and working it until it thins out a bit more resistant, now that gluten. Dough about 10 x 8 inches ( 25 x 17 cm ) approximately in shaping and baking croissants Danish... 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Sprinkle the work surface lightly with flour town where everyone Bakes for good Christmas. The more simple mixing processes you can undertake fridge for another 30 mins developed into a rectangle about three as... For hours in the dough is brought to the croissant shaping/baking many croissants does nearly cups. Ove…, if you ’ ll see lots of layers who then brought them to by! Eaten croissants or anything made with yeast, eggs, beating just until.! Reduction ( compared with a pastry brush s important to monitor the temperature of the kneading you do for doughs... Desserts, pastries are not something I bake often food, baking,..