Master laminated dough with this comprehensive step by step guide and turn it into flaky, buttery croissants, kouign-amann, morning buns, cronuts, and other pastries.
For the longest time I was intimidated by laminated dough. Last December I took the plunge and signed up for a croissant class with a few friends. Croissants are made from yeasted dough and undergo a lamination process to create those beautiful, buttery, and flaky layers. Since then I spent most of my winter laminating dough. I’m so excited to finally share my step by step guide to laminated dough for croissants, kouign-amann, morning buns, cronuts, danish, and so many more. Grab your ingredients, rolling pin, and let’s have some fun.
Essential Topics
Before we dive into the individual sections, there are a few important things to keep in mind. As Kate Reid of Lune puts it, "Most recipes don't tell you how hard it is to make croissants at home." It takes a lot of time and patience, about 3 days for a proper laminated dough to be turned into croissants. Like pavlova, weather plays a big role in the success of your laminated dough. Cool to cold weather is the best. Try working in an environment cooler than 65 degrees F to prevent the butter from melting and getting absorbed by the dough. Turn on your AC! The dough needs time in between to rest in the fridge so the gluten can relax and butter resolidify.
- The science behind laminated dough
- Essential tips
- Ingredients
- Tools
- How to make the dough
- Folding techniques
The Science Behind Laminated Dough
A laminated dough is formed by butter enclosed in dough then rolled and folded multiple times to create thin layers butter separating the dough. As the croissant bakes, the butter melts and water turns to steam pushing against the dough layer above resulting in air pockets which create a light texture. The elasticity of the dough allows the layers to rise and create a puffed and flaky pastry.
Essential Tips
- Keep the dough from drying out by wrapping it tightly in plastic wrap. Exposure to air will dry out the dough making it harder to roll compared to a dough possessing the correct level of moisture.
- Minimize excess flour by brushing away any excess flour on top of the dough while laminating since the addition of any extra flour, especially between the layers, will dry out the dough. I prefer to roll my dough on a large piece of parchment paper so I don't have to sprinkle flour on my work bench.
- Keep the dough cold by minimizing handling it with your hands. Anytime the dough starts to feel too warm, put it back in the fridge for 30 minutes for the butter to solidify again.
- Chill the dough in between folds which allows the gluten in the dough to rest and the butter to become cold and firm again—essential for creating the flaky layers. Refrigerate the dough for one to three hours in between folds.
- Anytime when you are rolling and the dough resists you, put the dough back in the fridge for 15 minutes to let the gluten relax. If you work your dough too much, the layers will be damaged.
- If you find the butter cracks or splits, it means the butter is too cold and not malleable. Leave the dough at room temperature for 10-15 minutes then start again. The butter needs to stay one thin, continuous layer.
- The book fold creates more layers than the letter fold. I did letter, book, and letter so you could see examples of both folds. You could do all books folds, all letter folds, or any combinations to experiment.
Ingredient Notes
- Butter: when it comes to making laminated dough for croissants, choosing the right butter is essential for creating that airy interior and flaky exterior. For croissants, use a butter with high fat content. My friends and I did a comparison between Costco butter, Kerry Gold, and Plugra. Plugra won hands down. European style butter is the way to go. European-style butter has a high fat percentage 80% or higher than typical butters. Here's a guide from Taste for butter.
- Flour: use strong bread flour for laminated dough. Look for a protein content of around 11-12%. King Arthur AP flour or bread flour works well, a recommendation from my croissant instructor. A strong “00” pizza flour that hits the 11-12% protein is a great alternative.
Essential Tools
- Rolling pin: a marble rolling pin works well for laminated dough. Its heavier weight makes rolling out dough so much easier. It stays cold and prevents the butter from warming up.
- Pastry brush: to help brush off excess flour and do the egg wash.
- Bench scraper: its wide, flat edge works great for shaping the butter block and dough block.
- Perforated baking sheet: the holes in the perforated sheet help with air circulation, prevent butter from pooling at the the bottoms of the croissants, and make them bake evenly. These are great if you have them but regular baking sheets are fine.
How to Make Laminated Dough
On day 1, prepare the dough block, also known as the detrempe. Consisting of flour, water, milk, a small amount of butter, and activated yeast, the dough is mixed together until it becomes a sticky mass. Avoid over-mixing so the gluten doesn’t develop too fast or too soon which makes it harder to roll. Turn the dough out onto a rectangle sheet pan which will make it easier to shape later. Cover it with a plastic wrap directly over the dough and let it proof for 2 hours in a warm spot in your kitchen.
Once the dough doubles in volume, brush it with melted butter before covering it with plastic wrap and storing it in the fridge overnight. The butter will help keep the dough moist.
How to Make the Butter Block
On day 2 morning, prepare the beurrage, or butter block. To make the butter block, add slightly softened butter to a mixing bowl attached with the paddle attachment and beat on medium speed until malleable, about 2-3 minutes. Transfer the butter onto a piece of parchment paper and shape the butter into an 8-inch square using the bench scraper. Place another piece of parchment over the butter block and refrigerate for 60 minutes to firm up.
How to Enclose the Butter Block
When you are ready to enclose the butter, roll the dough into a 12-inch square. Using the envelope fold, place the butter diagonally on top of the square dough at a 45-degree angle.
Bring each corner of the dough to the center.
Pinch the seams together to completely lock the butter inside.
Lightly press with your hands to seal the butter but don't press too hard or the layer will be damaged.
The final product should look like an envelope.
The Letter Fold
Place the dough with encased butter seams down. Start rolling the dough into an 8x20-inch rectangle. Roll gently from the middle of the dough and work out toward the edges. Always roll away from yourself to help with consistency.
Visually divide the dough into thirds lengthwise. Fold the bottom third over the dough.
Fold the top third down. The final product should look like a business letter. Cover it tightly with plastic wrap and put it in the fridge to chill for 3 hours.
The Book Turn
On day 2 afternoon, remove the dough from the fridge. Turn the dough 90°, so it looks like a book ready to be opened. The book fold creates more layers than the letter fold.
Roll the dough into an 8x24-inch rectangle.
Fold the top short edge toward the center.
Fold the bottom short edge toward the center so the seams meet.
To finish, fold one side over the other, just like closing the book.
Wrap the dough tightly in plastic wrap and chill for three hours.
Another Letter Turn
On day 2 evening, remove the dough from the fridge. Turn the dough 90°, so it looks like a book ready to be opened.
Roll the dough into an 8x20-inch rectangle and repeat the letter turn from above.
Wrap the dough tightly in plastic wrap and refrigerate it overnight. On day three, you will transform your laminated dough into croissants.
Ingredients
- ⅓ cup warm water (110-115 degrees F)
- ¼ cup sugar
- 1 teaspoon instant yeast
- 3 ½ cups bread flour
- 4 tablespoons European style unsalted butter and extra for brushing
- ⅔ cup full fat milk
- 1 teaspoon Diamond Crystal kosher salt
Butter Block
- 16 tablespoons (8 oz) European style unsalted butter, cold
Instructions
The Dough Block (Detrempe) on day 1
- Pour water in a small bowl and warm it in the microwave until lukewarm. Make sure the max temperature is 110-115 degrees F. Add 1 tablespoon sugar and give it a quick stir before adding the yeast. Let mixture sit for 8 to 10 minutes, until foamy.
- In a stand mixer fitted with the dough hook, combine flour, butter, remaining sugar, salt, and stir on low speed until combined.
- Add the yeast mixture and cold milk. Mix on low speed for 2 minutes until the liquid is absorbed and the dough pulls away from the side of the bowl forming a mass. The dough should feel soft and springy.
- On a floured work surface, turn the dough out and knead it about 5 times until it just starts to smooth out. Don’t worry about it being smooth or elastic at this point. It will become smooth during the rolling and turning process.
- Turn the dough out onto a buttered sheet pan and shape into a rectangle about 8x12 inches. This step will help make it easier to roll out later. Loosely put a piece of plastic directly over the dough and let it rise in a warm, draft-free place until it puffs and rises, about 1.5 to 2 hours.
- After 2 hours gently press the dough down with your hands, brush a layer of melted butter over the top to prevent it from drying out, re-cover the bowl with the plastic, and refrigerate overnight.
The Butter Block (Beurrage) on day 2 morning
- To prepare the butter block, cut butter into ½ inch pieces. Add them to a stand mixer fitted with the paddle attachment. Beat on medium speed, scraping down the bowl as needed for about 2-3 minutes until it forms a smooth mass.
- Scrape the butter onto a piece of parchment paper. Use the bench scraper until it forms an 8x8-inch square and roughly ¼ inch thick. Wrap up the butter and refrigerate until you’re ready to roll out the dough.
The Envelope Turn
- Remove the dough from the refrigerator, place it on a lightly floured surface and roll it into a 12.5-inch square. Place the butter in the center of the dough at a 45° angle so it looks like a diamond inside the square. Fold the four flaps of dough into the center to enclose the butter, pinching them gently together to close the seams. This fold is called an envelope fold.
The Letter Fold
- The next fold will be the letter fold. Roll the dough into an 8x20-inch rectangle. Fold one third into the center, then the opposite third over the first, like you were folding a business letter. Cover it tightly with plastic wrap and put it in the fridge to chill for 3 hours.
The Book Fold day 2 afternoon
- For the next turn, we will do the book fold. The book fold creates more layers than the letter fold. Turn the dough 90°, so it looks like a book ready to be opened. Roll the dough into an 8x24-inch rectangle.
- Fold the top short edge toward the center. Fold the bottom short edge toward the center so the seams meet. To finish, fold one side over the other, just like closing the book. Wrap the dough tightly in plastic wrap and chill for three hours.
The Letter Fold day 2 evening
- For the last turn, we will repeat the letter turn. Remove the dough from the fridge. Turn the dough 90°, so it looks like a book ready to be opened. Roll the dough into an 8x20-inch rectangle and repeat the letter turn from above.
- Wrap the dough tightly in plastic wrap and refrigerate it overnight. On day three, you will transform your laminated dough into croissants.
Notes
ESSENTIAL TIPS
- Keep the dough from drying out by wrapping it tightly in plastic wrap. Exposure to air will dry out the dough making it harder to roll compared to a dough possessing the correct level of moisture.
- Minimize excess flour by brushing away any excess flour on top of the dough while laminating since the addition of any extra flour, especially between the layers, will dry out the dough. I prefer to roll my dough on a large piece of parchment paper so I don't have to sprinkle flour on my work bench.
- Keep the dough cold by minimizing handling it with your hands. Anytime the dough starts to feel too warm, put it back in the fridge for 30 minutes for the butter to solidify again.
- Chill the dough in between folds which allows the gluten in the dough to rest and the butter to become cold and firm again—essential for creating the flaky layers. Refrigerate the dough for one to three hours in between folds.
- Anytime when you are rolling and the dough resists you, put the dough back in the fridge for 15 minutes to let the gluten relax. If you work your dough too much, the layers will be damaged.
- If you find the butter cracks or splits, it means the butter is too cold and not malleable. Leave the dough at room temperature for 10-15 minutes then start again. The butter needs to stay one thin, continuous layer.
- The book fold creates more layers than the letter fold. I did letter, book, and letter so you could see examples of both folds. You could do all books folds, all letter folds, or any combinations to experiment.
Tia
I really appreciate the step by step guide. Incredibly helpful for someone who's new to laminated dough.