Laminated Yeast Dough

This type of dough is usually known as the puff pastry dough.

Laminated yeast dough. A laminated dough is made by rolling and folding butter or other fats known as the beurrage into the dough to create hundreds of thin layers of flaky pastry. If using a power mixer use your dough hook attachment. Laminated dough with no yeast this kind of dough does not contain any yeast and relies on steam created from the melting butter for leavening. The resulting bread is soft like cake and has a tender creamy and slightly sweet consistency without the signature crunchiness or crispiness that is associated with most pastries.

The main difference is the addition of yeast as well as milk. There are a few differences between croissant dough and puff pastry. Croissant and danish pastries typically served for breakfast are examples of laminated yeast doughs while puff pastry also known as pâte feuilletée or mille feuille meaning one thousand layers is an unleavened type. Stir milk and the melted butter into the yeast mixture and then use the mixer to incorporate the dry ingredients into a smooth elastic dough.

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. The two main types of laminated dough are. If you ve ever eaten croissants or anything made with puff pastry you ve had laminated dough. Hi i thought some detail on creating laminated dough for croissants etc may be a popular subject.

Prior to the kings appearance at the education center we asked andy if he d like to write a blog on the subject. There are three main types of puff pastry dough. 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. The two most common types of laminated dough are puff pastry and croissants.

Dough 1 1 3 tsp active dry yeast 1 2 c warm water 98 102 degrees 2 oz brown sugar 3 tbsp sour cream 3 oz eggs 1 large egg and 1 yolk 1 oz butter melted 11 oz all purpose flour 1 2 tsp salt for lamination 4 oz butter mix yeast sugar and warm water in mixing bowl. Croissant dough like in this braided cinnamon danish have yeast added to the dough where puff pastry does not. Refrigerate at least 2 hours or up to overnight for. The final product is more bread like in quality however the process of lamination creates the distinct layering found in all pastries of this category.