Martha Bakes Laminated Dough

Martha bakes a classic version a coconut variation with swiss meringue and mini brown sugar cakes.

Martha bakes laminated dough.

Puff pastry is the simplest form of laminated dough with just butter folded into a basic dough of flour water and salt croissants take it one step further and add yeast and milk to the dough which make the pastries richer rise more and end up more bread like danishes palmier cookies kouign amann and sticky. Episode 106 follow along as martha shares her tips and tricks for making light as air angel food cake then learn how to vary the flavors with a few simple additions. Transfer one dough square to lightly floured work surface. As a bonus she shares a recipe for espresso ice cream to serve alongside.

The butter layering technique that yields the iconic flakey layers of a classic french croissant is a technique you can practice at home for better biscuits pastries and more. Stir in vanilla seeds. Martha made this recipe on martha bakes episode 502. How to master laminated dough how to master laminated dough lamination a k a.

Let sit until foamy about 5 minutes. In the bowl of a mixer fitted with the dough hook attachment mix together 4 1 2 cups flour sugar salt and 1 2 stick butter on low speed until butter is incorporated and mixture resembles coarse meal 3 to 4 minutes. Place an 11 inch bowl upside down in the middle of dough and cut around bowl to form an 11 inch circle using a pastry wheel or sharp knife. In a small bowl sprinkle yeast over milk.

With the mixer running gradually add the softened butter a tablespoon at a time mixing well after each addition. Use the dough to make cheese danish apricot danish cinnamon snails and more. Prior to the kings appearance at the education center we asked andy if he d like to write a blog on the subject. Be sure to check your local listings to see when the.

Layered yeast dough episode with martha bakes discover martha stewart s tips and techniques to create delectable baked goods. Mix on low speed with the dough hook until the dough is fully developed 10 to 15 minutes scraping the dough down occasionally. We recently hosted bakery owners andy and jackie king at our baking education center here in norwich vt where they taught a delightful class in laminated dough the multi layered buttery dough used for croissants and other wonderful pastries. This super buttery laminated pastry dough is scented with a hint of cardamom.