Laminated Yeast Dough
Ingredients
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- 1
Make the détrempe: flour, sugar, salt, yeast, milk, small amount of butter. Mix speed 1 for 4 min, speed 2 for 5 min.
- 2
Dough temp: 22°C. Wrap in film, refrigerate 1-2h.
- 3
Prepare dry butter block: butter + 10% flour, flatten to a square.
- 4
Enclose butter in dough. First single fold.
- 5
Refrigerate 30 min. Second single fold.
- 6
Refrigerate 30 min. Third single fold (or 1 double + 1 single).
- 7
Rest 1h in fridge. Roll to 4 mm, cut and shape.
- 8
Proof 1h30-2h at 25°C (max 27°C).
- 9
Egg wash. Bake 16-18 min at 175°C.
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Per 100g
Allergens
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