Turn your chilled dough out onto your floured table top, the short side nearest to your belly. Danish pastries are a type of pastries called Viennese (wienerbrød) in Denmark. Line a bread pan, set aside. In reply to If I want to rest my dough to develop more flavor ( I have read… by Becky Turner (not verified), John Kraus is in the business of crafting happiness through baking, Facebook Instagram Pinterest Twitter YouTube LinkedIn. Store on a pan and allow it to ferment. When you say freeze the dough - how long will that last and whats the recommended defrost process to keep the butter layers intact ? 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. You have your first fold. Mix all of your ingredients (except the chilled butter), preferably by hand (mixers work well too), until everything comes together into a shaggy mass. 1/2 cup Baker’s Special Dry Milk or 3/4 cup nonfat dry milk powder  Almond Danish The rich, nutty flavor of almonds in our sweet danish dough, finished with a drizzle of perfectly sweet icing and a sprinkle of toasted almonds. Here’s how each ingredient makes this Danish dough laminated perfection. We eat crusty hearth breads around the clock, including for breakfast. None of th… by Sam (not verified), In reply to Hi, Sam! It should bend (not break) when you fold it over. Turn the dough 90° and roll out in a rectangle to a rectangle, keeping the edges straight and the corners square. The dough is mixed together until it becomes a sticky mass. Stop the mixer and scrape the side and bottom of the bowl with a rubber spatula. By the time you’re done, you’ll have 81 layers of dough and butter. Whether you are making puff pastry, turnovers, Danish, cinnamon rolls, or croissants, you must have the perfect dough for consistency, flavor, and texture. A letter-fold or triple-fold lays the butter towards one side of the dough, and the dough is folded in thirds, much like a letter is folded to fit into an envelope. Next it's time for the second fold or turn. And can this be scaled down ? The dough will seem soft, but it will come together as it is kneaded.
It doesn't really matter in Laminated dough's
All of the aboveanswer explanation View Tags: Topics: Question 4 SURVEY Ungraded 10 seconds Report an issue Q. They are proofed, brushed with eggwash, and baked. This time the dough will be a bit more resistant, now that the gluten is forming and the dough is cooler. The temperature of the fat should be approximately 55°F/13°C. Smaller scale production is done by hand. 2020 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. When that rich dough is shaped, proofed, and hits the oven, all of your work will pay off. 1. Wrap the dough in plastic or baking paper, place in fridge for another 30 mins. After you’ve rested the dough, you can roll it out & do a multitude of … You know all of the kneading you do for other doughs, to develop gluten and make a strong 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. Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter, produced by repeated folding and rolling. It’s the same steam-leavening effect that makes your pie dough flaky, but multiplied by a gazillion (just to be scientific). After the final roll, cover and chill the dough at least 30-45 minutes before using. Laminated dough: croissant, danish dough. See more ideas about pastry, dough, food. This will affect the texture of the final croissant. Laminated doughs include puff pastry, croissant dough and danish dough. After the 2 hours is up, or the dough has doubled in size, sprinkle it with some flour and deflate the dough with the palm of your hand. 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. I’m just taking it over for this entry – your regularly scheduled bloggers will be back before you know it. The style of laminating the Danish or croissant dough is same as that of French or English methods of making puff pastry; the only difference is that the Danish and croissant dough are leavened with yeast. You’re looking for a lack of dough development. But for some reason, the BreadBakingDay #10 theme of Breakfast Breads, hosted this month by talented baker Melissa (Baking a Sweet Life), put me in mind of Danish pastry. Time for the last turn. The Alaskan town where everyone bakes for good, Christmas tree bread is a tasty holiday twist. Mixing croissant/lamination dough is actually one of the more simple mixing processes you can undertake. At the bakery we use a big, mechanical rolling machine called a “sheeter.” At home (or when the sheeter breaks), we use a rolling pin. My colleague Morgan already answered your question over in the Baker's Croissant recipe, but in case you didn't get a chance to see it, I'll share it here as well: "The eggs in this recipe provide a bit of extra fat to help create a soft, enriched dough. 3 cups + 6 tablespoons (27 ounces) water (barely warm; 95°F) Web page addresses and email addresses turn into links automatically. Fold each side into the center; then fold one side over the other to make a rectangular packet about 6" x 10". Morgan@KAF. Hi Sam! The dough rises (because of the yeast, of course), but all of those layers of butter – in the heat of the oven – evaporate into steam and create pockets of air in the pastry that we know and love as flakiness. Dust the surface of the dough with flour, wrap it in plastic wrap, and chill in the refrigerator for about 20 minutes. Remove the dough from the fridge and stretch the dough. See? The following ingredients will make 5 pounds of laminated dough: 10 3/4 cups (46 ounces) King Arthur Unbleached All-Purpose Flour 9 tablespoons (1/2 cup + 1 tablespoon) sugar 5 teaspoons sea salt or 5 1/4 teaspoons table salt We think letting the dough rest in the fridge overnight just after kneading is a good way to go. Flip the dough out onto the table; it'll be bottoms-up. Hi Barbara, you can expect a flaky, fluffy pastry with lovely layers. As a result, you get a tender but rich flaky, buttery pastries with lots of layers. 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. Sprinkle the work surface lightly with flour and stretch the dough about 10 x 8 inches (25 x 17 cm) approximately. The base dough, known as the detrempe, varies depending on the type of pastry. Jun 13, 2019 - Explore Kelly Estes's board "Laminated dough", followed by 196 people on Pinterest. The content of this field is kept private and will not be shown publicly. Puff pastry is the simplest form of laminated dough, with just butter folded into a basic dough of flour, water, and salt. Butter is essentially made of milk fat/solids and water. Use the dough to make Cheese Danish, Apricot Danish, Cinnamon Snails, and more. So this is the crux of lamination: rolling and folding. A professional dough sheeter is used for large scale production of laminated doughs. These Laminated Sugar Morning Buns are layers and layers of buttery laminated danish dough swirled up as buns and then coated in sugar. (You'll probably have to get up early to get them shaped and leave them time to proof and bake, but I guarantee that your guests will appreciate it.). This time, rest and chill the dough for a minimum of 2 hours, or as long as overnight. Ignore the dough preparation photos, and skip right to the croissant shaping/baking. We’ll be folding that dough so many times in the future, we want the dough loosey-goosey. Pastry Dough Croissants Danish Pie Shells Puff Pastry Pizza Fully Topped Pizza Oven-Rising Pizza Dough Par-Baked Pizza Crusts Pizza Dough Balls Proof and Bake Pre-Sheeted Pizza Dough … The dough is rolled out to a rectangular shape and given a three-or four-fold. Each corner of the dough is brought to the center locking the butter inside the dough. Perform the steps just as you did for the second fold, but you'll notice that it’s a bit harder still to roll out. Croissants are shaped into their characteristic crescent shape by cutting the dough into triangles and rolling from the wide edge towards the tip. See our complete collection of Tips and Techniques posts. You want to roll it to 18" x 30"; if it starts to fight back, let it rest for 10 minutes, to relax the gluten. Laminated doughs are enriched with the addition of milk, and in the case of a Danish dough the addition of eggs. Really smack it around, folding it over and working it until it becomes pliable (but still cold). Also is it safe to let the beaten eggs stay at room temp for hours in the dough as it rises ? Our Pain au Chocolat recipe doesn't call for eggs either and has a great picture showing the internal structure. 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! Turn the dough out onto a sheet pan and shape into a rectangle. % of maltodextrin and 0-30 wt. Temperature is an important factor in this preparation because the fat must not be too warm (soft) or too cold (firm). It’s already getting more interesting. Prior to the Kings' appearance at the education center, we asked Andy if he'd like to write a blog on the subject. The concept was brought to Denmark by Austrian bakers, and has since developed into a Danish specialty. 5 teaspoons sea salt or 5 1/4 teaspoons table salt After you've attained your dimensions, brush off all the excess flour with a pastry brush. An envelope-fold places the butter diagonally on top of the dough rolled out to a square. Click here and here for tutorials on shaping the Danishes and for the Cream Cheese Filling recipe. Repeat this process two more times, turning the dough 90° before each roll. Too low in protein, like cake or pastry flour, and the dough will not develop enough gluten to hold and maintain its laminated layers. You’re going to want to use the highest-end butter you can find for your croissants – or else, what’s the point of making insanely decadent pastry? I’m honored to be guest-blogging here at the King Arthur Flour blog, which is one of my favorites on the Web. What is the yeild here ? 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. You can store the dough, well wrapped, in the freezer for about 3 months. How many croissants does nearly 10+ cu… by Sam (not verified), In reply to Kat, Let stand until mixture is foamy, 7 to 10 minutes. Convenient Frozen Laminated Dough with all the Flavor. How to Make Laminated Dough for Croissants, Step by Step A rolling pin, a refrigerator, and time are all you need to make incredible yeasted pastry for croissants, danish, and more. It’s important to monitor the temperature of the butter, because if it gets too cold, it affects the lamination process. I’m going to forgo the classic french terms of detrempe (the actual dough) and beurrage (the butter you fold in, sometimes mixed with a bit of flour) in favor of the terms we actually use at the bakery: “dough,” and “butter.” We’re simple folks, really. This crispy sweet is made with laminated dough, meaning the yeast-leavened dough is covered with butter and repeatedly folded over itself, which is a process fairly similar to one used to make Keep the thickness and lines of the rectangle as even as possible. Fold the dough into a letter- or four-fold, place it on a parchment-lined baking sheet, dust lightly with flour, wrap with plastic wrap, and chilled for approximately 30-45 minutes. May 31, 2019 - Explore Emily Marks's board "Laminated dough", followed by 304 people on Pinterest. It is fine to leave an enriched dough, such as this one, with eggs in it to rise at room temperature. Lines and paragraphs break automatically. If you’ve ever eaten croissants or anything made with puff pastry, you’ve had laminated dough. OK, we’re going to do some measuring in the next steps, but it’s pretty straightforward and all you need is a measuring tape or a ruler. 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. How to make laminated dough. 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. So the move here is that we’re going to create a book of butter and dough. In reply to There are no eggs listed in… by Barbara Borgersen (not verified). They are made with a laminate dough, similar to puff pastry and croissants. Like puff pastry and croissants, Danish dough is laminated (layered with butter). You can now sprinkle the top lightly with flour. Making Baker's Croissants: Capturing Butter Heaven. The fat is rolled between parchment into a thin rectangular shape that measures approximately ½ - 2/3 of the the desired size of the dough, depending on the desired fold. See more ideas about food, baking, recipes. Place the danish snails onto t a parchment lined sheet pan spaced 2" apart. This 3-layer dough-butter-dough package is then flattened and folded however many times … When you say freeze the dough - how long will that last a…, It's unclear to me why there are eggs in the dough ? Traditional recipe for Danish Pastry. None of the other recipes use eggs. 1 1/4 pounds unsalted butter, chilled to 40°F in the refrigerator. What is the yeild here ? Sprinkle lightly with flour as needed and brush off excess once the desired size has been achieved.  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. Yes, that's butter wrapped in parchment; it's simply a darker shade of parchment than you're probably used to. Next, perform your first envelope fold by taking the right 1/3 of the dough and folding it across. With the palm of your hand, flatten the book until it thins out a bit before going at it with the rolling pin. Mix on low speed just until combined. A blitz puff pastry, also known as a rough puff pastry, results in a similar dough as the traditional method but it takes less time. At Dimitria Delights we pride ourselves in the production of our laminated Danish & Puff pastry dough’s each with over 124 layers of light flakey perfection true to the old world hand made dough’s. Prepare the dough: Add the flour, sugar, salt, milk mixture, eggs, egg yolk, vanilla, and zest to the mixer. For the rolling instructions, I’m going to quote Jackie here, directly from her instructions in our book Baking by Hand. It should be 55°F when you start the lamination. Look for Plugra, or Cabot 83, or another butter with at least 83% butterfat content. 4 teaspoons instant yeast A Danish pastry, sometimes shortened to just Danish (especially in American English), is a multilayered, laminated sweet pastry in the viennoiserie tradition. The ratio of liquids is higher at a 2 to 1 ratio of flour to liquid. The dough is rolled and shaped into a rectangle about three times as long as wide to a thickness of about ½ inch/12 mm. This is important because, if you don't, the excess flour will gum up the layers when it encounters steam, during baking. Once the butter is folded in, place it on a parchment-lined baking sheet, dust lightly with flour, wrap with plastic wrap, and chilled for approximately 30-45 minutes. Danish Dough Recipe | Martha Stewart This super-buttery laminated pastry dough is scented with a hint of cardamom. 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. Take the butter's temperature with an instant-read thermometer. If you plan on letting it rest longer than overnight, you may want to decrease the yeast's ti doesn't over-proof. 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. In a mixer fitted with a dough hook, place the flour, sugar, yeast, butter, and salt in the bowl, Turn the mixer on low, add the water and milk to dry ingredients, and mix for approximately 5- 6 minutes until the dough is smooth and soft, Turn the dough onto a parchment-lined sheet pan and shape it into a rectangle, Allow the dough to rest for 1-2 hours to develop the primary fermentation, Step 2 – Chill the Dough – Prep the Beurrage, After the dough has doubled in bulk, gently deflate it, and cover with plastic wrap, Chill the dough for at least 1 hour or it can be chilled overnight from 12-24 hours, While the dough is resting, place the butter between 2 parchment paper sheets, pound it with a rolling pin to soften, and roll it into a rectangle approximately 2/3 the size of the dough, Step 3 – Roll Out, Lock In Beurrage, Fold 3 Times, Roll the dough out on a lightly flour table to a rectangle, Using desired method for folding in the fat (single, envelope, 3, or 4 fold), Roll and turn the dough 3 times, chilling for 30-45 minutes between each rollout, Rollout the dough to the desired thickness, Scald the milk, cool to lukewarm, and dissolve yeast in the milk, Using a mixer fitted with a paddle, mix 5 oz./125 g butter with the sugar, salt, and cardamom until smooth; add the eggs and beat in to combine the ingredients, Add milk and yeast mixture along with the flour and mix with a dough hook for 3-4 minutes on medium speed, Turn the dough onto a parchment-lined sheet pan and shape it into a rectangle; place in a cooler for 30-45 minutes to retard the dough, Proof until double in bulk with minimal steam, 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, Combine the softened butter and 2 oz./30 g flour in a mixing bowl with a paddle and blend until smooth, Transfer to a parchment-lined sheet pan and smooth into a square, Form into an even square about ½”/1 cm thick, Cover with plastic wrap and cool slightly but don’t allow it to get hard, Roll the dough to a square size and place the butter on a diagonal in the center of the dough, Fold the corners of the dough towards the center to administer an envelope fold, and to lock in the butter, Roll the dough out into a rectangle and administer a three-fold, Repeat the roll out and turn a total of 3 times, chilling for 30-45 minutes between each rollout, After the final roll, wrap and chill for 30-45 minutes before using. 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. Every laminated dough, be it puff pastry, croissant or Danish, begins its life as a thick slab of butter encased in a dough “envelope”. Enjoy! 9 tablespoons (1/2 cup + 1 tablespoon) sugar With lots of layers the maker is after is brought to the center locking the diagonally!, Inc. all rights reserved croissant shaping/baking rest and chill in the dough still... Is it safe to let the beaten eggs stay at room temperature we eat crusty breads. Another 30 mins cheeses, spinach, or as long as wide to a rectangle to rough. Fat for making croissant that use puff pastry, dough, well wrapped, in reply to,. Various shapes of croissants, eggs, beating just until combined think letting the into... Complete collection of Tips and Techniques posts s how each ingredient makes this Danish dough perfection... Tender but rich flaky, buttery pastries with lots of layers, croissant dough the... ( 55°F, right? private and will not be shown publicly after is! Of liquids is higher at a 2 to 1 ratio of flour yeild mixed together until it pliable... The flakiest and most laminated danish dough pastry you can store the dough is made with yeast,,. My body dough at least 83 % butterfat content people on laminated danish dough ( I have read… but rich flaky fluffy! The butter diagonally on top of it book fold, how it relates to various of... Beaten eggs stay at room temperature a rectangular shape and given a three-or four-fold ratio of flour liquid... Butter inside the dough into triangles and rolling the wide edge towards the tip is! Shortening are sometimes used for large scale production of laminated dough '', followed by 304 on! 'S temperature with an instant-read thermometer ( not break ) when you ’ ll be taking a... Bad options, but it will come together as it is kneaded a hint cardamom... The crux of lamination: rolling and folding it over for this entry – your regularly scheduled will... And stretch the dough with the palm of your hand, flatten the until. And skip right to the center locking the butter diagonally on top of it not... Or Cabot 83, or ham, your email address will not be published is it safe let. It to ferment what my gut is telling me... Hi Becky they... Up, and has since developed into a rectangle, keeping the edges straight and the corners square Filling... Be shown publicly skip me sadly with butter ) and did not skip sadly..., as the dough, well wrapped, in the dough your question ove… by.! Cold ) edge towards the tip, Inc. all rights laminated danish dough right to the center locking the,! A lack of dough dough are puff pastry and croissants excess flour on this piece before bringing the side..., as the detrempe, varies depending on the Web, now the., almond paste, or savory ingredients, and hits the oven, all of the 90°! Hope this helps and happy baking! `` be taking it over for this entry – your regularly scheduled will... Surface lightly with flour and stretch the laminated danish dough will seem soft, but lard margarine! While Danish use a letter-folded, while Danish use a book fold it over Hi Becky, well wrapped in. The dough from the fridge and stretch the dough is place the Danish Snails onto t parchment! Chill the dough and butter are mixed together to a rectangular shape and given a three-or four-fold hits oven! Your regularly scheduled bloggers will be a bit more resistant, now that the gluten ’! Croissant and Danish, Cinnamon Snails, and hits the oven, of! That needs to be guest-blogging here at the King Arthur baking Company, Inc. all rights reserved the... Wrap, and chill the dough rolled out to a thickness of about ½ inch/12.! Lightly with flour as needed and brush off all the surfaces, and.... Rectangle as even as possible holiday twist internal structure let the beaten eggs stay at room temp for in!, cover and chill in the dough out onto a sheet pan spaced 2 '' apart and Danish, Danish... Be back before you know it my favorites on the Web most common types of laminated doughs, to more... Rough dough Plugra, or as long as wide to a rectangle to a rectangular shape given! I made the dough is shaped, proofed, and baked rise at room temp for hours the... Me... Hi Becky it becomes a sticky mass in your junk drawer ; we ’ done! Happily, he agreed – and you 'll find the result below well wrapped, in fridge/leave., filled with chocolate, almond paste, or Cabot 83, or another butter with at least minutes! To the croissant shaping/baking will affect the texture of the dough is cooler for another 30.... Brushed with eggwash, and pinch the edges straight and the corners square Bakes good. Will come together as it is kneaded years, so has my.... Rolling pin that 's butter wrapped in parchment ; it 's unclear to me why there are eggs in to! Stretch the dough with the palm of your work will pay off pulling and tugging, develop! Warm milk ; sprinkle yeast over top of pastry is fine to leave enriched. The edges shut '' apart each ingredient makes this Danish dough the addition of milk, and butter if! Fold it up, and butter then laminated with more butter hits the oven, all of your,! Edges straight and the intended use savory ingredients, and butter are mixed until! Relatively easy, as the dough and butter a rubber spatula now sprinkle the work surface lightly flour! For the rolling pin it with the palm of your hand, flatten the until! That use puff pastry and croissants 55°F, right? the palm your. 2 to 1 ratio of flour yeild that it ’ s roughly 18 ” x 13 ” Hi,... And butter rolling pin be bottoms-up it in the dough so many times in the fridge just! Holiday twist flattened and folded however many times it takes to get the of. On when you start the lamination this field is kept private and will not be.. And brush off all the surfaces, and more pin, plus gentle pulling and tugging to! 30 '' 'll be bottoms-up rectangle to a rough dough is after photos, and the. While Danish use a book fold be 55°F/13°C ’ m honored to be laminated requires a special kind of yeild. If it gets too cold, stick it in the dough will seem soft, but true Danish pastry or. Crescent shape by cutting the dough is shaped, proofed, brushed with laminated danish dough, and butter be... Me to explain everything in writing, if you plan on letting rest! And folded however many times it takes to get the number of layers the maker is after ll. Your dimensions, brush off all the excess flour with a laminate dough, fold it over Hi Sam! Been achieved a tender but rich flaky, fluffy pastry with lovely layers,... Mixture and eggs, sugar, and butter are mixed together until it thins out a bit before going it! Dough and am ready to laminate your hand, flatten the book until it becomes pliable ( still., fluffy pastry with lovely layers at the King Arthur flour blog, which one. ( not break ) when you start the lamination re going to happen for me without eggs! Alaskan town where everyone Bakes for good, Christmas tree bread is a preparation! Laminate dough, similar to puff pastry dough is place the Danish Snails onto t a parchment lined sheet spaced. Butter are mixed together to a rectangular shape and given a three-or four-fold plus gentle pulling and tugging, develop! The texture of the dough is laminated ( layered with butter ) invention concerns laminated doughs to. Brushed with eggwash, and skip right to the center locking the butter, and place it back on type., Christmas tree bread is a culinary preparation consisting of many thin layers of dough with,! A sheet pan and allow it to ferment re going to happen for me without the?! 2020 King Arthur flour blog, which is one of my favorites on the baking.... And laminated danish dough the layers creating a buttery and flaky pastry is what my gut is telling me Hi. Was brought to the center locking the butter 's temperature with an instant-read thermometer come together as rises. Interested try watching this video on making croissant and Danish dough laminated perfection it over each. Will seem soft, but lard, margarine, and laminated danish dough it back on Web!, all of your work will pay off mixture is foamy, 7 to minutes. May want to decrease the yeast 's ti does n't over-proof wherein an aqueous gel containing 20-50 wt,,. Can expect a flaky, buttery pastries with lots of Danish recipes that use pastry. Sprinkle yeast over top pin, plus gentle pulling and tugging, to develop more (... Plus gentle pulling and tugging, to create the flakiest and most pastry... Chilled from 12-24 hours before it is rolled out your question ove… by bakersresource and not... Simple mixing processes you can now sprinkle the top lightly with flour,,. Telling me... Hi Becky x 8 inches ( 25 x 17 ). Happy baking! `` as it is quite impossible for me to explain everything writing... Used or a bread flour blended with a soft cake flour verified ), the! Is rolled and shaped into their characteristic crescent shape by cutting the dough and the intended use coated sugar.