A professional dough sheeter is used for large scale production of laminated doughs. Smaller scale production is done by hand. The butter is placed on the dough and the dough is then folded to lock in the butter using either an envelope fold , single- , letter- , or book-fold. An envelope - fold places the butter diagonally on top of the dough rolled out to a square.
Each corner of the dough is brought to the center locking the butter inside the dough. 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.
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. For a book-fold the butter is placed in the center of the dough and the edges are folded inward to meet at the center, then folded again at the center line, as if closing a thick book. Croissants typically use a letter-folded, while Danish use a book fold.
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 minutes. 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 minutes.
After the final roll, cover and chill the dough at least minutes before using. The shape is dependent on the type of dough and the intended use. Croissants are shaped into their characteristic crescent shape by cutting the dough into triangles and rolling from the wide edge towards the tip.
The ends may be curved or left straight. They may also be cut into rectangles, filled with chocolate, almond paste, or savory ingredients, and then rolled. They are proofed, brushed with eggwash, and baked.
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. What is the yeild here? And can this be scaled down?
Sam, our Baker's Croissants Recipe , yields 24 croissants from about 6 cups of flour. Depending on the size and style of the pastries you're making, this larger batch of dough could make twice that many, or around the same amount. The nice thing about this larger recipe is that laminated dough freezes beautifully, so you can use it for multiple bakes, rather than having to make labor-intensive laminated dough each time you want pastries. Happy baking! Kat KAF Reply. Kat, When you say freeze the dough - how long will that last and whats the recommended defrost process to keep the butter layers intact?
Hi Sam! If you'd like to freeze your extra croissant dough, we'd recommend moving the dough from the freezer to the fridge to slowly defrost overnight. You can store the dough, well wrapped, in the freezer for about 3 months. We hope this helps and happy baking! Morgan KAF Reply. It's unclear to me why there are eggs in the dough? None of the other recipes use eggs. Also is it safe to let the beaten eggs stay at room temp for hours in the dough as it rises?
Hi, Sam! 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. It is fine to leave an enriched dough, such as this one, with eggs in it to rise at room temperature. If you'd like a recipe for croissant dough that doesn't include eggs, we'd suggest our Pain au Chocolat recipe and then you can just shape the dough into the traditional croissant as detailed here.
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Email The content of this field is kept private and will not be shown publicly. Croissant dough incorporates yeast and milk to create a softer, more bread-like final product. The second distinction among each of the three main types of pastry is in the number of turns. A Danish, on the other hand, should have only about three series of turns, since it tends to have less well-defined layers, and fewer of them. Finally, the sweet spot for croissants is about four turns , according to to King Arthur Flour.
The best thing about laminated dough is that you can use it for a wide range of sweet and savory pastries that your customers will absolutely love. One creative option if to fold vegetables and cheese into a puff pastry, like in this asparagus and brie puff pastry recipe from Half Baked Harvest. Another inspiration is to bake goat cheese on top of bite-size puff pastries and then drizzle with honey and season with thyme, like in this recipe from Suburban Simplicity. For a sweeter pastry, consider a simple chocolate and cinnamon-flavored puff-pastry twist.
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