Homemade laminated yeast dough with milk
Description
The recipe won't take much time. This is yeasted laminated dough—a real find for anyone who loves baked goods that are airy and soft yet crisp at the same time. It makes excellent croissants, pastries, and hand pies. Use high-quality butter with 82.5% fat content when preparing it. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Gather the necessary ingredients according to the list. Warm the milk slightly (35–37°C).
- 2
Step 2
In a large bowl, crumble the yeast and add the sugar.
- 3
Step 3
Pour in the warm milk. Whisk everything until the yeast has fully dissolved.
- 4
Step 4
To this yeast mixture, sift in 4 tablespoons of flour.
- 5
Step 5
Mix all the ingredients with a whisk until you have a smooth, uniform mixture — this is the sponge. Cover the bowl with a kitchen towel and let it rest on the counter for 30 minutes.
- 6
Step 6
After half an hour, the sponge had noticeably risen.
- 7
Step 7
Add 50 grams of melted butter and salt to the sponge, and mix. Sift in the remaining flour in portions, kneading the dough first with a spoon and then with your hands. Knead the dough by hand for 10 minutes until it is soft and smooth.
- 8
Step 8
Round the dough in the bowl, cover with a kitchen towel, and let rise on the counter for 1–2 hours.
- 9
Step 9
While the dough is rising, spread the remaining 300 grams of soft butter on parchment paper.
- 10
Step 10
Cover the butter with a second sheet of parchment and, using a rolling pin, roll it between the two parchment sheets into a rectangular slab; refrigerate for 1 hour.
- 11
Step 11
The dough has risen and is ready for the next steps.
- 12
Step 12
Dust the work surface with flour and roll the dough into a rectangular sheet approximately 0.7–1 cm thick.
- 13
Step 13
Place a rectangular slab of butter on the sheet of dough.
- 14
Step 14
Cover the butter with the third sheet of dough, as shown in the photo.
- 15
Step 15
And then cover the second with the third dough.
- 16
Step 16
Gently roll the dough with a rolling pin into a sheet 1 cm thick.
- 17
Step 17
Fold the dough over again: first fold one third over, then cover with the second third.
- 18
Step 18
Wrap the sheet of dough in plastic wrap and refrigerate for 1 hour to chill. Then carefully roll out the chilled dough again with a rolling pin into a sheet 1 cm thick and fold in one third first, then cover with the second third. Repeat this 2 more times. Wrap the dough in plastic wrap and refrigerate until ready to use.
- 19
Step 19
The dough is ready for further use. Happy cooking experiments!