Laminated dough explained

Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling. Such doughs may contain more than eighty layers.^[1] During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product.^[2]

Pastries using laminated doughs include:

• Croissant pastry, from France
• Danish pastry, made with yeast-leavened dough, from Austria via Denmark
• Flaky pastry
• Jachnun, a Yemenite Jewish pastry
• Kouign-amann, a sweet Breton cake from north-western France
• Kubaneh, a traditional Yemenite Jewish bread^[3]
• Malawach, a Yemenite Jewish flatbread
• Paratha, a flatbread native to South Asia
• M'semen, a traditional flatbread of northern Africa
• Puff pastry

See also

• • Dough sheeting, an industrial preparation technique
• Filo pastry, used in applications such as baklava, strudel, and spanakopita, where the dough itself is not laminated
• Kâhi, an Iraqi dough can be mixed with cream and sugar syrup

Notes and References

1. Web site: King. Andy. King. Jackie. Laminated Dough: A Guest Post from Bakery Owner Andy King. King Arthur Flour. 1 November 2014.
2. A Bird In The Pie Is Worth Two In The Bush. Good Eats. Alton Brown. Food Network. March 21, 2011. 14. 1416. 12 .
3. News: Rao. Tejal. Before Croissants, There Was Kubaneh, a Jewish Yemeni Delight. 3 July 2017. New York Times Magazine. 22 June 2017.