Darina Allen

Jen and Lili’s All-Purpose Laminated Dough

Preparation info
  • Makes

    1

    kg
    • Difficulty

      Easy

Appears in
The New Ballymaloe Bread Book
The New Ballymaloe Bread Book

By Darina Allen

Published 2023

  • About

This is a gem of a recipe. There is no end to the variations you can make once you have mastered the original. This recipe makes enough dough for six croissants, 10 pains au chocolat, 12 cinnamon swirls, 12 savoury swirls, 12 rhubarb and custard pastries, 12 kouign-amann or five cruffins.

Ingredients

  • 18 g fresh yeast
  • 50 g granulated sugar
  • 200 g

Method

Crumble the fresh yeast into a small bowl. Add the sugar, tepid water and melted butter. Allow to sit for 8–10 minutes, until the yeast activates (bubbles slightly).

Put the flour and salt in a large bowl. Add the yeast mixture, then mix by hand to a soft dough. Rest for 10 minutes. Lightly bring the dough together with your hands to tighten it into a smooth, round ball. Cover and allow