Laminated Pastry Dough

for croissant, morning bun, pain au chocolat, etc.

 
Ryan Goodwin avatar
Ryan GoodwinPublished on 51 days ago

A great recipe, roughly based on the famous Tartine croissant dough recipe. It's a lengthy process, but well worth the investment. This batch should make about 12 pastries. You can freeze leftover dough, but you might wanna halve the recipe.

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What you will need

PREFERMENT

½ cup warm milk

1 packet yeast (1tbsp) (¼ oz.) (7g)

1 cup bread flour (160g)

LAMINATE

24 oz. butter (3 sticks)

DOUGH

1 packet active dry yeast (1tbsp) (¼ oz.) (7g)

14 oz. milk

28 oz. flour

2.5 oz. sugar

1 tsp salt

1 tbsp melted butter

How to cook

THE PREFERMENT

1

Warm milk

Warm the 1/2 cup of milk for the preferment briefly over a low flame. You don't want it hot, just around 85-100F or so. You definitely don't want it to boil or even simmer.

2

Activate yeast

Sprinkle the packet of yeast into the warm milk. Stir it up.

3

Mix preferment

Weigh out the flour in a mixing bowl. Stir in the warm milk. For this recipe, I highly recommend using a kitchen scale. Measuring flour by weight is far more accurate than by volume.

4

Knead together

Work it with a spatula until it comes together, then knead it into a ball.

5

Cover and proof 2-3 hours

Cover the dough with a kitchen towel and set aside to rise for 2-3 hours.

PREPARE THE BUTTER

1

Draw a 14"x7" rectangle

On a piece of parchment, draw a 7"x14" rectangle. Our goal is to shape the butter into an even layer of this size. There are many ways to do this, but this method worked really well for me.

2

Calculate required butter slices

Use a stick of butter to mark how many slices of butter will fit in your rectangle. In this case it looks like 9 slices from the wider face of a stick of Kerry Gold butter will fit almost perfectly.

Use a stick of butter to mark how many slices of butter will fit in your rectangle. In this case it looks like 9 slices from the wider face of a stick of Kerry Gold butter will fit almost perfectly.

3

Slice butter in thirds

We will laminate the dough with 24oz. of butter in three 8oz. sticks. This means we will need 3 slices from each stick of butter to add up to 9 slices.

4

Lay out the butter

Arrange the slices of butter to cover your rectangle pattern. Fold the parchment to enclose the butter along the borders of your rectangle.

5

Wrap in plastic

Wrap your sheet of butter tightly in plastic wrap.

6

Roll

Now roll it out. This should help close the gaps between slices and even out any variations in thickness. Move the finished slab into the refrigerator to chill.

THE DOUGH

1

Assemble ingredients

For this stage, it's good to have all of your ingredients in order. You'll need your preferment, 1 packet of yeast, 14 oz milk, 28oz. flour, 2.5 oz sugar, 1 tsp of salt and 1 tbsp of melted butter.

For this stage, it's good to have all of your ingredients in order. You'll need your preferment, 1 packet of yeast, 14 oz milk, 28oz. flour, 2.5 oz sugar, 1 tsp of salt and 1 tbsp of melted butter.

2

Add yeast

When the preferment is done proofing, toss it in a stand mixer and dump in the second packet of yeast. Mix with a dough hook until the yeast is well incorporated. You may need to stop the mixer and scrape the dough from the hook a few times.

3

Knead for 2 minutes

Keep going for 2-3 minutes after the yeast has been incorporated. You can bump the mixer speed up a notch or two here. Incorporating the yeast can be done by hand if you prefer.

4

Add milk

With the mixer back on low, add in about half of the milk for the dough. This milk does not need to be warmed. Let the hook go until the preferment is dissolved into the milk. This could take awhile.

5

Add flour, salt and sugar

You can now dump in the remaining dough ingredients: 28 oz of flour, 2.5 oz of sugar, 1 tsp of salt and 1 tbsp of melted butter

6

Mix

On low, mix until the dough begins to come together in a shaggy mass. Your mixer will probably be pretty full.

7

Rest dough for 15 minutes

Stop the mixer and let the dough rest for 15 minutes. You should drape a towel over the bowl.

8

Knead for 4 minutes

Having given the dough about 15 minutes to rest and hydrate a little, it should be more elastic now. Mix it for another 4 minutes or so with the hook on low. My kitchenaid was really struggling at this point so I actually had to knead it manually.

9

Cover and proof

Roll the dough into a ball. Cover with a kitchen towel. Set aside to proof for about 90 minutes.

10

Roll to 20" x 8"

Dust your surface with a little flour, and use a rolling pin to roll your dough ball out to a rectangle around 20" x 8". Don't worry about getting it perfect or anything, some overhang is fine.

11

Wrap and chill

Wrap the dough in plastic and refrigerate for 4-6 hours. The long, complicated proofing process in this recipe is exhausting, but it is essential to building flavor and texture in your final dough. Hang in there.

Wrap the dough in plastic and refrigerate for 4-6 hours. The long, complicated proofing process in this recipe is exhausting, but it is essential to building flavor and texture in your final dough. Hang in there.

12

Place the butter on the dough

Take the butter out of the fridge and unwrap it. Then, do the same with the dough. Place the slab of butter on top of the dough. It should cover about 2/3 of your dough.

13

Fold like an envelope

Take the uncovered 1/3 of the dough to your right and fold it over the butter. It should cover the butter about 1/2 way. Now fold the left third of the dough, along with the butter, up and over the top.

14

Seal the edges

Just pinch the edges closed so that the butter is well contained. You now have this big butter lasagna going on, 3 layers of dough separated by 2 layers of butter.

15

Roll to a 20" x 8" rectangle

Roll the butter and dough out again to a 20" x 8" rectangle. What you end up with is actually 3 thin layers of dough, separated by 2 layers of butter. The pastry people like to call this a'plaque' for some reason.

16

Fold it like an envelope again

Fold the right 1/3 into the center, and the left 1/3 in on top. Roll over it a few times jut to seal the layers together. You now have 6 layers of butter laminated into the dough.

17

Chill

Wrap the 'plaque' in plastic and refrigerate for about an hour and a half. You've completed the first turn of the lamination process.

Wrap the 'plaque' in plastic and refrigerate for about an hour and a half. You've completed the first turn of the lamination process.

18

Roll it out again

Take the dough out of the fridge roll it out to a 20" x 8" rectangle again. The chilling is important because it keeps the butter from mixing with the dough. You need those layers to create that flaky pastry crust.

19

Fold again

One more time, fold it like an envelope and roll to seal. You should now have 18 layers of butter smoothly laminated into your yeasted dough.

20

Chill

Wrap the slab of dough in plastic and send it back into the fridge. Chill for 1 hour. At this point you have a slab of layered butter and dough. You should either use the dough within the next several hours or freeze it for later use.

Wrap the slab of dough in plastic and send it back into the fridge. Chill for 1 hour. At this point you have a slab of layered butter and dough. You should either use the dough within the next several hours or freeze it for later use.

Comments

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Silvia Curioni avatar
Silvia Curioni32 days ago ☰
So amazing!!!!!
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