Knead dough until smooth about 5 minutes.
Yeasted non sweet laminated dough.
In a small bowl stir together brown sugar pistachios melted butter cinnamon cardamom and zest.
When ready to use punch down and knead briefly to warm up dough.
Croissant dough materialformula as of flour recipe grammes recipe grammes strong white flour1006001000salt1 3813milk powder53050fresh yeast63660cold water63378630sub total175 310521753butter41 7250417total21713022170method mix the ingredients for the dough to form cool.
Place butter block on dough step 4.
A basic sweet yeast dough that can be used for just about any sweet bread your carb loving heart desires.
Add to dry ingredients.
Starting with one long side roll dough into a log.
Finish covering butter block with corners of dough step 6.
Hi i thought some detail on creating laminated dough for croissants etc may be a popular subject.
Let stand until doubled in size about 3 to 4 hours or refrigerate overnight.
Lightly flour the bottom of a large glass bowl.
Use rolling pin to help disperse butter step 7.
Turn dough out onto a lightly floured work surface.
Use dough as you wish for coffee cakes sweet breads buns etc.
In a bowl combine 2 cups flour sugar yeast and salt.
3 1 2 tsp dry yeast.
This is the same premise behind puff pastry but here the dough is also yeasted so it rises even more and has more flavour.
Cover bowl tightly with plastic wrap.
Shape the butter step 3.
Make the base dough step 2.
Beat just until moistened.
Here s how to do it step 1.
Brush off excess flour.
In a saucepan heat milk butter and water to 120 130.
1 cup 2 tbsp milk warmed.
Punch down and cover dough and refrigerate overnight in large bowl.
The dough is similar to a croissant dough which i might do a tutorial for soon let me know if you d like that in the comments.
Spread filling onto dough leaving a inch border.
Pinch seam to seal.
Fold roll and repeat.
You may divide dough into 6 buns or 4 equal pieces to make 4 small loaves or braids.
Place dough in bowl and cover with a clean damp kitchen towel.
Using a rolling pin and starting at edge of butter block roll each dough corner away from the center until it is 8 inches long about 1 16 inch thick flouring as needed.
On a lightly floured surface stretch dough into a 16 12 inch rectangle using wet hands.
Its especially great for sweet rolls dinner rolls monkey bread and even homemade donuts.
This post has been a long time in coming.
