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

Hint:

The original recipe with guaranteed success is for 1 piece. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Dough

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

Lamination

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

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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