This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise.
The method is along the same lines as for a feuilletage: the basic dough is first kneaded, then layered with butter and folded over several times (in "turns") to give it its flakiness.
This is a highly technical dough and quite tricky to make well at home by hand, with a rolling pin. But don't despair, this version is adapted for home baking and you'll find all the tips and tricks you need to succeed.
To be sure the dough is well-enough kneaded, do the window-pane test. If it isn't ready, knead for a little longer.
Stage 6 - 1 min.
Tip out the dough onto a floured worktop.
Stage 7 - 1 min.
Shape the dough into a long roll, as shown in this short video.
Stage 8 - 15 min.
Cover the dough with plastic sheet and leave to rest for 15 minutes.
Stage 9 - 45 min.
After this time, roll out the dough with a rolling pin into a large rectangle, the same size as your oven shelf, and lay it on this.
Lay a plastic sheet on top and put the lot into the freezer for 45 minutes to thoroughly cool the dough.
Stage 10 - 5 min.
Meanwhile, prepare the 300 g butter: wrap it in plastic sheet and hit with a rolling pin until it is the same height as the rectangle of dough, but only half as wide.
Once you have the right sized rectangle, put the butter to wait in the fridge.
Stage 12 - 3 min.
Layering with butter
Check that the dough and butter are at about the same temperature, i.e. very cold (this is most important). Lay the dough on the worktop.
Take the rectangle of butter out of its plastic wrapping and lay on the dough. If you have measured correctly, the butter should cover half the width of the dough and its full height.
Stage 13 - 2 min.
Fold the sides of the dough over the butter. The edges should meet in the centre to completely cover the butter.
Stage 14 - 2 min.
With the rolling pin press over the whole surface to spread out the butter on the inside.
It doesn't matter if a little butter squashes out at the ends.
So, at this stage we have one layer of butter sandwiched between 2 layers of dough, as in this diagram (yellow = butter, brown = dough).
Stage 16 - 7 min.
Roll out the dough lengthways to about 24 inches (60 cm).
I admit this is hard work; it takes a lot of energy to roll out a firm dough.
Stage 17 - 1 min.
The double turn
Fold the dough ends in, but not into the centre...
...make the join at about 2/3.
The red line shows the dough's centre line and the green arrow indicates where the two ends of the dough are folded in to meet. The ends meet at the 2/3 point rather than halfway because the next step involves folding the dough in half and this would place the 2 joins one on top of the other, which would make poor flakes.
Stage 19 - 1 min.
Then fold the dough in half.
You have now made a double turn or "wallet turn".
By this stage, we now have 4 layers of butter between 8 layers of pastry (as in this diagram (yellow = butter, brown = dough).
Stage 22 - 1 min.
With a very sharp kitchen or craft knife, slit through the fold of dough on one side...
...then the other.
This is so that the flakes can develop fully with no round edge, just uninterrupted layers of dough and butter.
Stage 24 - 5 min.
Give the dough a quarter turn, then roll out lengthways again to about 24 inches (60 cm).
It doesn't matter if the butter is showing a little around the edges - quite the contrary: this shows the butter is well distributed through the layers of dough.
Stage 26 - 1 min.
The single turn
Fold one third of the dough in towards the centre...
Stage 27 - 1 min.
...and fold the remaining third over the top.
This is a "simple turn".
Stage 28 - 1 min.
Split the side folds one last time.
It might be hard to see now, but this double turn and single turn has given you a yeast-based flaky dough made up of 13 layers of dough enclosing 12 layers of butter. When baked, this will create a superb flaky "feuilletage".
Your yeast-based flaky dough is now ready. Wrap in plastic film and refrigerate for 2 hours before using, or freeze for later.
When making any viennoiseiries, but especially this yeast-based flaky dough, cold is your friend. This is because the recipe uses a lot of butter. If you are having trouble with the folding and turning because the dough is going soft, pause and put the dough in the freezer to firm up for 30 minutes (or longer). Do this as often as necessary.
Ideally, the butter to use for this kind of flaky dough is the special "beurre de tourage" the professionals use, which can be hard to find. But don't worry, normal butter works quite well.
Should be used the same day or frozen.
Based on a recipe by Sébastien Ropers of the Penn-ar-bread bakery, a true master baker.
5,155 Kcal or 21,583 Kj
Per 100 g
395 Kcal or 1,654 Kj
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg, Gluten, Sourdough
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Left or right does not really matter, I just prefer left.
Yes, unsalted butter, if it's salted butter in a recipe I precise it.
In stage 24 ,the dough position it's moving a quarter from position in stage 19. Left or right?
The butter must be unsalted?
Thank you very much for the recipe. I can't wait to do it.