How to make laminated sweet potato dough – creating buttery layers (for flakier croissants & danish pastries etc)

The laminated version of sweet potato dough uses the same recipe and method as the previous post.  The only difference is that we’re adding 350 grams of butter and laminating it (creating layers of butter and dough).  Use it to make croissants and Danish pastries.

Procedure:

Croissant bread dough

Once your normal sweet potato bread dough has rested for about half an hour (to double in size) and been in the fridge for another fifteen minutes (to rest it), knead it into a ball shape

Slice the ball in half but not all the way – you’re aiming to create a rectangle shape as you fold the two halves away from each other (still intact at the centre)

NOW for the lamination – the gist of it is you want to do THREE SINGLE FOLDS to incorporate the butter (see ‘how to make puff pastry’ for more detail on what a single fold looks like.  Puff pastry uses single & double folds…)

Croissant laminating dough

Throw flour on a tray

Pat the dough into a rectangle shape in the tray  and place in the fridge to rest (about 15 – 30 mins)

Measure out 350 grams of butter and mix with some flour, kneading it into a similar consistency as dough.  Don’t overwork it.  Bang it into square shape with a rolling pin

Roll out the butter into a rectangle shape and cut it in the centre

Place it in the centre of the dough (from the fridge)  and fold the open left section of the dough over the butter

Place the remaining butter on the fold and fold the remaining right open section over it

Pinch the sides together for a neat finish – this is your first fold!

Next:

Roll out the dough into a long rectangle shape

FOLD again – this is your second fold (without butter) – see ‘how to make puff pastry’ for the SINGLE fold sequence

Roll out the dough into a long rectangle shape

FOLD again – this is your third fold (without butter)

Place in the fridge to rest (15 – 30 mins)

You’ll find how to make croissants in the previous post (without lamination resulting in a ‘breadier’ croissant).  How to make Danish Pastries with sweet potato dough will follow in the next post…

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