Laminated Yeasted Dough
Laminated yeasted doughs are versatile and rewarding to make, whether for croissants or Danishes. This all-purpose recipe is a great starting point. While it’s time-consuming (mostly waiting and patience), it’s not difficult or stressful. Mastering this dough means you’ll never need to buy puff pastry or croissants from the store again.
Makes approx. 1.1kg
Hands-on Time 1 hour
Resting Time +24 hours
Ingredients
500g plus 3 tbsp strong white bread flour (plus extra for dusting)
3 tsp fast-action yeast
2 tsp fine salt
5 tbsp caster sugar
310g unsalted butter (softened)
2 tbsp full-fat milk
260ml water
Equipment
Large bowl
Small microwaveable bowl
Microwave
Baking parchment
Electric whisk
Palette knife
Rolling pin
Ruler or measuring tape
Knife
Method
1. Prepare the Dough
In a large bowl, combine 500g of flour, yeast, salt, and sugar.
Melt 35g of butter in the microwave. Add the melted butter, milk, and water to the dry ingredients. Mix until a dough forms.
Knead the dough on a clean worktop for 5 minutes until smooth and soft.
Flatten the dough into a square, place it on parchment, cover with another piece, and refrigerate for 12 hours.
2. Prepare the Butter Block
Cream the remaining softened butter in a bowl using an electric whisk until smooth.
Add 3 tbsp of flour and mix on low speed.
Spread the butter into a 15cm x 15cm square on parchment. Fold the parchment to create crisp edges and refrigerate for 1 hour.
3. First Fold (Book Fold)
Roll the chilled dough into a 30cm x 30cm square.
Place the butter block in the centre at a 45-degree angle. Fold the dough corners over the butter to encase it completely.
Roll the dough into a 50-60cm length. Perform a book fold: fold the bottom up past halfway, fold the top down to meet it, then fold the dough in half.
Wrap in parchment and chill for 1 hour.
4. Second Fold (Single Turn)
Rotate the dough 90 degrees. Roll it out into another 50-60cm length.
Perform a single turn: fold the bottom third up and the top third down over it.
Wrap in parchment and chill for 1 hour.
5. Repeat Folds
Repeat the book fold and single turn once more, chilling for 1 hour between each fold.
6. Final Chill
Wrap the dough in parchment and refrigerate for 12 hours before using.
Tip
For best results, work in a cool environment and handle the dough as little as possible to keep the butter layers intact.
Enjoy!
