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Yeasted laminated dough

To go further, make chocolate knots!

Ingredients

960 g T55 flour 960 g T45 flour 35g salt 230 g sugar 75 g yeast 190 g Traditional Butter 82% fat – Block 990 g milk 1 kg Dairy butter 82% fat – Sheet

The Chef’s secret

Dairy butter 82% fat - Sheet

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Step by step tutorial

1

Laminating

To begin, make a yeasted laminated dough.
Let rest at 4°C for 30 minutes.
Place a 2.5 mm thick piece of cocoa dough on top of the rolled dough.
Roll to a thickness of 4 mm, then cut in half.
Moisten with water, stack, then refrigerate.

2

Cutting & shaping

To make knots, cut into 2 by 23 cm strips.
Tie a strip of dough and place in a buttered 7.5 cm diameter 4 cm high ring.
Store in the freezer or proof immediately.

3

Proofing

Place the products in the proofer for 2 hours at 27°C.

4

Brushing with egg wash

Brush with a mixture of egg yolks, milk, and cream.

5

Baking

Preheat the convection oven to 190°C.
Bake the knots at 170°C for approximately 17 minutes.
After baking, brush the knots with maple syrup and let cool.