Rolled-In Doughs: Danish Pastry and Croissants

Rolled-in or laminated doughs contain many layers of fat sandwiched between layers of dough. These layers create the flakiness you are familiar with in Danish pastry.

Two basic kinds of rolled-in yeast doughs are made in the bakeshop:

Rolled-in doughs are mixed only slightly because the rolling-in procedure continues to develop the gluten.

Butter is the preferred fat for flavor and the melt-in-the-mouth quality of rolled-in doughs. Specially formulated shortenings are available when lower cost and greater ease of handling are more important considerations.