Mastering Laminated Dough: A Step-by-Step Guide for Perfect Pastries

Shutterstock // stoicailian2

Creating the perfect croissants begins with mastering laminated dough. This buttery, flaky pastry is a labor of love, requiring patience and precision. Whether making classic croissants or exploring pain au chocolat, the key to success lies in carefully layering dough and butter. This guide will walk you through each step, ensuring your homemade croissants are as delicious as those from a French bakery.

How to Make It

Ingredients:

  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 2 1/4 teaspoons active dry yeast
  • 1 1/4 cups whole milk
  • 1/4 cup unsalted butter, melted
  • 1 1/2 cups cold unsalted butter (from the butter block)
Shutterstock // Hryshchyshen Serhii

Instructions:

1. To make the base dough, in a large bowl, combine the flour, sugar, and salt.

2. In the bowl of a stand mixer, dissolve the yeast in 1/4 cup warm water and let it sit for about five minutes until it becomes frothy.

3. Add the milk and melted butter to the yeast mixture. Gradually add the dry ingredients while mixing on low speed until a smooth, elastic dough forms.

4. Shape the dough into a flat ball, place it on a lightly floured plate, wrap it tightly in plastic wrap, and refrigerate for at least two hours or overnight.

5. Place the cold butter between two sheets of parchment paper. Let it stand at room temperature for 10 minutes.

6. Use a rolling pin to pound and flatten the butter slightly, then shape it into a 7 1/2-inch square block with even thickness. Keep the butter block in the refrigerator for 15 minutes to ensure it stays firm.

7. On a lightly floured surface, roll out the chilled dough into a 12-inch square. Position the butter block in the center of the dough at a 45-degree angle, so the corners of the butter are facing the sides of the dough square.

8. Fold each corner of the dough over the butter, stretching gently to cover it completely. The butter should be fully encased in the dough.

9. Roll the dough into a 24- x 12-inch rectangle. Fold the dough into thirds, like folding a letter. Place the folded dough on a lightly floured baking sheet, cover it tightly with plastic wrap, and refrigerate for 45 minutes until firm.

10. Repeat the rolling, folding, and chilling process two more times to create multiple layers in the dough.

11. After the final chilling, the dough is ready to be rolled out and shaped into croissants or other pastries.

12. Once shaped, let the pastries proof, then bake according to the recipe instructions, and enjoy your perfectly layered, buttery pastries!