Yeasted Non Sweet Laminated Dough

Place dough in bowl and cover with a clean damp kitchen towel.

Yeasted non sweet laminated dough.

A basic sweet yeast dough that can be used for just about any sweet bread your carb loving heart desires. This post has been a long time in coming. Spread filling onto dough leaving a inch border. Place butter block on dough step 4.

Fold roll and repeat. Its especially great for sweet rolls dinner rolls monkey bread and even homemade donuts. Turn dough out onto a lightly floured work surface. Roll out dough corners step 5.

Hi i thought some detail on creating laminated dough for croissants etc may be a popular subject. A rolling pin a refrigerator and time are all you need to make incredible yeasted pastry for croissants. Lightly flour the bottom of a large glass bowl. Beat just until moistened.

Shape the butter step 3. You may divide dough into 6 buns or 4 equal pieces to make 4 small loaves or braids. Here s how to do it step 1. Punch down and cover dough and refrigerate overnight in large bowl.

In a small bowl stir together brown sugar pistachios melted butter cinnamon cardamom and zest. Brush off excess flour. Knead dough until smooth about 5 minutes. Pinch seam to seal.

Using a rolling pin and starting at edge of butter block roll each dough corner away from the center until it is 8 inches long about 1 16 inch thick flouring as needed. In a bowl combine 2 cups flour sugar yeast and salt. Cover bowl tightly with plastic wrap. For the yeasted sweet dough i use 1 4 cup warm water quick 15 seconds in the microwave 1 4 oz or 7 g lesaffre saf instant yeast red color pack or any instant yeast 1 2 cup lukewarm regular milk or sav milk 1 2 cup of sugar i remove 1 tablespoon to add to the yeast and water 1 teaspoon table salt any brand 3 whole large eggs at room.

Croissant dough materialformula as of flour recipe grammes recipe grammes strong white flour1006001000salt1 3813milk powder53050fresh yeast63660cold water63378630sub total175 310521753butter41 7250417total21713022170method mix the ingredients for the dough to form cool. In a saucepan heat milk butter and water to 120 130. 1 cup 2 tbsp milk warmed. Let stand until doubled in size about 3 to 4 hours or refrigerate overnight.

Use rolling pin to help disperse butter step 7. Starting with one long side roll dough into a log. Make the base dough step 2. Finish covering butter block with corners of dough step 6.

On a lightly floured surface stretch dough into a 16 12 inch rectangle using wet hands. 3 1 2 tsp dry yeast. The dough is similar to a croissant dough which i might do a tutorial for soon let me know if you d like that in the comments. This is the same premise behind puff pastry but here the dough is also yeasted so it rises even more and has more flavour.