Laminated Yeast Dough

Total time: 4hr 30m
Preparation Time: 30m

For 1 piece

Nutritional Information

Contains 414 Kcal, 7g Protein, 38g Carbohydrates, 25g Fat


  • Dough
  • 400 g white flour
  • 1 tsp salt
  • 3 tbsp sugar
  • 0.5 tsp vanilla sugar
  • 80 g butter, cold, cut into pieces
  • 1.5 dl milk
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 1 eggs, verklopft
  • Lamination
  • a little white flour
  • 140 g butter, cut into pieces, soft

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  • Dough

    Mix the flour, salt, sugar and vanilla sugar in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, press out a hollow in the middle. Add the milk, yeast and egg, mix and quickly combine to form a smooth dough. Leave the dough to rise for approx. 1½ hours.
  • Lamination

    On a lightly floured surface, roll out the dough into a rectangle of approx. 1 cm thickness, brush one half of the dough evenly with the butter, leaving an uncoated rim of approx. 1 cm. Fold the other half of the dough over, press the edges down firmly, chill for approx. 30 mins. Roll out to a rectangle of approx. 1 cm thickness. Fold the narrow ends into the centre, then place one half on top of the other, to create 4 layers of dough. Cover the dough and chill for approx. 1 hr., roll out again, fold into four, cover and chill for approx. 1 hr.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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