Danish Lamination Dough is a rich, buttery yeast dough used to make flaky Danish pastries. The dough is layered with butter through repeated rolling and folding, creating delicate, airy, and crisp layers when baked.
Mix flour, yeast, sugar, milk, eggs, salt, and butter to form a soft dough.
Knead until smooth and elastic, then chill the dough.
Prepare a chilled butter sheet and place it over the rolled dough.
Fold the dough over the butter and seal the edges.
Roll and fold the dough carefully to create multiple butter layers.
Chill the dough between folds to keep the butter firm.
Roll out the laminated dough, shape into Danish pastries, proof, and bake until golden and flaky.
All-purpose flour – 500 g
Cold milk – 200 ml
Sugar – 60 g
Unsalted butter – 250 g
Eggs – 2
Instant yeast – 7 g
Salt – 1 tsp
No valid video found.
Wife Cake (Lou Po Beng) is a traditional Chinese pastry known for
30 To Be Ready
Available
Cream Horns are a classic bakery pastry made with flaky, buttery puff pastry
45 minutes To Be Ready
Available
French Croissant is a classic French pastry known for its delicate flaky lay
Approximately 8 hours To Be Ready
Available
