Laminated or Rolled-In Yeast Dough Products

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Rolled-in doughs or laminated doughs are those in which a fat is incorporated into the dough in many layers by using a rolling and folding procedure. The alternating layers of fat and dough give the baked product a flaky texture.

Laminated doughs vary in sugar content from about 4% for some croissant doughs to 15% or more for some Danish doughs. However, most of the sweetness of laminated yeast dough products comes from the fillings and toppings.
Croissant and Danish doughs are the main laminated yeast dough products. In general, Danish dough products contain eggs, while croissants do not, although there are exceptions to this rule.