Rolled-In Dough Formulas

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

1. Croissant dough (also called Danish pastry dough, croissant-style) resembles a puff pastry (see chapter 14) with the addition of yeast. It is based on a dough made of milk, flour, a little sugar, and, of course, yeast. The rolled-in butter gives the dough its flaky texture.
2. Danish dough, brioche-style, is a richer dough containing eggs, although it is not as rich in eggs as regular brioche. This dough is also called brioche feuilletée, or flaky brioche.