Label
All
0
Clear all filters

Rolled-In Dough Formulas

Appears in
Professional Baking

By Wayne Gisslen

Published 2008

  • About

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.

In the classic pastry shop, there are two basic rolled-in yeast doughs:
  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.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

Part of

The licensor does not allow printing of this title