Laminating dough is the process of creating multiple thin layers of butter and dough by folding and rolling repeatedly. As the layers bake, steam from the butter puffs the dough, producing a flaky texture. This labor-intensive technique is the foundation of puff pastry and croissant making. It requires both skill and patience.
How it’s performed
A block of butter is encased in dough, then rolled out and folded in a series of “turns.” The dough is chilled between turns to keep the butter firm and prevent it from melting into the dough. Each fold multiplies the number of layers exponentially, often reaching dozens of layers. Temperature control is critical throughout the process.
Examples of use
Laminated dough is used for croissants, puff pastry, Danish pastries, and palmiers. The technique ensures a tender, flaky texture that can’t be achieved by simple mixing. It’s one of the most rewarding yet challenging baking skills, with professional bakeries often dedicating special workspaces just for it. Home bakers who master it gain tremendous versatility.
