Laminated Yeast Dough

Ingredients

Preparation steps

1. 1

   Base dough: weigh the well-chilled water, eggs, salt, sugar and honey into the mixer bowl.

2. 2

   Add the sifted flour and the crumbled yeast on top.

3. 3

   Start mixing on speed 1 in the mixer until the dough comes together.

4. 4

   Once the ingredients are incorporated, add the butter cut into small cubes and knead the dough on speed 2. Check the gluten network (windowpane).

5. 5

   Divide the dough, shape each dough into a rectangle and cover it with plastic wrap touching the surface. Chill them quickly to between 0 and 4°C in the blast chiller.

6. 6

   Roll out each dough and lock in the softened puff pastry butter, which should have the same consistency as the base dough.

7. 7

   Give one double turn, then one single turn, with a rest in the cold (4°C), covered with film, in between.

8. 8

   After a final rest in the cold, roll out and cut to suit the pastries being made.