The lure of laminated dough: Mastering croissants and danishes

NNicholas January 9, 2024 7:02 AM

If you've ever indulged in a freshly baked croissant or Danish, then you've experienced the magic of laminated dough. This dough, layered with butter, forms the basis for many beloved baked goods. In this article, we'll help you master the art of making laminated dough, and perfect your homemade croissants and danishes.

Understanding laminated dough

Laminated dough is a baking term that refers to dough which has been folded multiple times to create thin layers of dough and butter. When baked, the water in the butter evaporates, causing the dough to puff up and separate into many flaky layers.

Ingredients for laminated dough:

  • Flour
  • Butter
  • Salt
  • Yeast
  • Milk
  • Sugar

Making laminated dough is a labor of love, requiring patience and technique. However, the reward is worth the effort. From croissants and danishes to puff pastries, the applications are endless.

Mastering croissants

Croissants are one of the most popular pastries made from laminated dough. Here's a step-by-step process on how to make them yourself:

  1. Mix the dough: Combine flour, salt, milk, sugar, yeast, and water in a large bowl. Knead until a sticky dough forms.
  2. Prepare the butter block: Beat cold butter until it becomes pliable then shape it into a square.
  3. Encase the butter: Roll out the dough into a square that's twice the size of the butter block. Place the butter block in the center of the dough square then fold the dough over the butter, enclosing it completely.

Continue this process, following a precise rolling, folding, and turning method, to create the desired number of layers in your croissants.

Mastering danishes

Danishes are also a product of laminated dough. They differ from croissants in their shape and the addition of fillings and toppings. Here's a simple step-by-step process on making them:

  1. Prepare the dough: Follow the same process for making the laminated dough as described in the croissants section.
  2. Shape the danishes: Once the dough has been layered and folded, cut it into squares. Fold each corner of the square into the center to form a pinwheel shape.
  3. Fill the danishes: Fill the center of each danish with a dollop of your desired filling.

The process of making laminated dough, croissants, and danishes may seem daunting at first. However, with time, patience, and practice, it can become second nature. And the delicious, flaky end result is definitely worth the effort. So, why wait?

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