Laminated Yeast Dough

Laminated Yeast Dough

Total: 4 hr 30 min. | Active: 30 min.
vegetarian
Nutritional value / 100 g: 414 kcal
, Fat: 25 g
, Carbohydrate: 38 g
, Protein: 7 g

Ingredients

1 piece

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

400 g white flour
¾ tsp salt
3 tbsp sugar
½ tsp vanilla sugar
80 g butter, cold, cut into pieces
1 ½ dl milk
½ cube yeast (approx. 20 g), crumbled
1 egg, beaten

Lamination

a little white flour
140 g butter, cut into pieces, soft
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How it's done

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Dough

Mix the flour, salt, sugar and vanilla sugar in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, press out a hollow in the middle. Add the milk, yeast and egg, mix and quickly combine to form a smooth dough. Leave the dough to rise for approx. 1½ hours.

Lamination

On a lightly floured surface, roll out the dough into a rectangle of approx. 1 cm thickness, brush one half of the dough evenly with the butter, leaving an uncoated rim of approx. 1 cm. Fold the other half of the dough over, press the edges down firmly, chill for approx. 30 mins. Roll out to a rectangle of approx. 1 cm thickness. Fold the narrow ends into the centre, then place one half on top of the other, to create 4 layers of dough. Cover the dough and chill for approx. 1 hr., roll out again, fold into four, cover and chill for approx. 1 hr.

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