Laminated dough: a guest post from bakery owner Andy King

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. Prior to the Kings’ appearance at the education center, we asked Andy if he’d like to write a blog on the subject. Happily, he agreed – and you’ll find the result below. Our thanks to Baker’s Catalogue photographer John Sherman, and Eric Laurits, for the photos. Enjoy!


Andy King here, owner and operator (with my lovely wife, Jackie) of A&J King Artisan Bakers, in Salem MA. I’m honored to be guest-blogging here at the King Arthur Flour blog, which is one of my favorites on the Web. I’m just taking it over for this entry – your regularly scheduled bloggers will be back before you know it.


Today we’re discussing lamination, specifically, how it relates to various shapes of croissants. Once you have the process down, it’s incredibly flexible and can be applied to a number of other pastry items: sticky buns, Danish, kouign amman… even some pastry doughs and pie crusts are laminated for greater flake and tenderness.

But I’m getting ahead of myself.

If you’re like me, circa 2000 (when I was entering the food industry), you hear the word “lamination” and you think of Staples/OfficeMax: plastic-covered sheets of paper, and dry-erase markers – nothing to do with food at all.

What’s interesting is that the process of sandwiching a piece of paper in between two sheets of heated plastic is not so very different than the classic pastry process we’re going to undertake today.

But instead of the layering being plastic – paper – plastic, we’re going to take it a step more delicious and substitute this: dough – butter – dough.


See? It’s already getting more interesting.

However, we’ll be taking it a step further than the office product. When we’re talking about laminating dough, we’re talking about the process of not only just making that first layer, but then folding the dough over onto itself dozens of time to create a “book” of dough that has over 80 layers of dough and butter! And we do this for one reason: To create the flakiest and most buttery pastry you can possible imagine.

Let’s get started, shall we?

I’m going to forgo the classic french terms of detrempe (the actual dough) and beurrage (the butter you fold in, sometimes mixed with a bit of flour) in favor of the terms we actually use at the bakery: “dough,” and “butter.” We’re simple folks, really.

Step 1: The Dough

Mixing croissant/lamination dough is actually one of the more simple mixing processes you can undertake. You’re looking for a lack of dough development.

You know all of the kneading you do for other doughs, to develop gluten and make a strong dough? Forget it. We’ll be folding that dough so many times in the future, we want the dough loosey-goosey.

The following ingredients will make 5 pounds of laminated dough:

10 3/4 cups (46 ounces) King Arthur Unbleached All-Purpose Flour
9 tablespoons (1/2 cup + 1 tablespoon) sugar
5 teaspoons sea salt or 5 1/4 teaspoons table salt
1/2 cup Baker’s Special Dry Milk or 3/4 cup nonfat dry milk powder
4 teaspoons instant yeast
3 tablespoons unsalted butter, softened
3 cups + 6 tablespoons (27 ounces) water (barely warm; 95°F)
1 1/4 pounds unsalted butter, chilled to 40°F in the refrigerator

Mix all of your ingredients (except the chilled butter), preferably by hand (mixers work well too), until everything comes together into a shaggy mass. Add about 30 seconds mixing for good measure, and put the dough into a (preferably) rectangular shaped container to ferment for a couple hours in a warm spot. The rectangle helps later on when you’re making your “book” of dough with the butter.

After the 2 hours is up, or the dough has doubled in size, sprinkle it with some flour and deflate the dough with the palm of your hand. Cover tightly with a lid or plastic wrap, and put her away in a refrigerator for at least 12 (or as many as 24) hours.

Step 2: The Butter

You’re going to want to use the highest-end butter you can find for your croissants – or else, what’s the point of making insanely decadent pastry?


Look for Plugra, or Cabot 83, or another butter with at least 83% butterfat content.


Take your butter straight from the fridge, lay it on a piece of parchment paper measuring 13” x 18”, and – here’s the fun part – smack the daylights out of it with a rolling pin.

Really smack it around, folding it over and working it until it becomes pliable (but still cold). It should bend (not break) when you fold it over. When you’re finished, manipulate the butter so that it fits in an even layer on the lower half of the parchment paper – not the whole thing.


Yes, that’s butter wrapped in parchment; it’s simply a darker shade of parchment than you’re probably used to.

Take the butter’s temperature with an instant-read thermometer. It should be 55°F when you start the lamination. If it’s too warm or cold, stick it in the fridge/leave it out, respectively.

Step 3: The Lamination

OK, we’re going to do some measuring in the next steps, but it’s pretty straightforward and all you need is a measuring tape or a ruler. You probably have one in your junk drawer; we’ll wait… OK, we’re back. We want to keep true to these dimensions so that we have the nicest possible end product  – perfection is reached with accuracy at every step.

So the move here is that we’re going to create a book of butter and dough. Turn your chilled dough out onto your floured table top, the short side nearest to your belly.


Use a rolling pin, plus gentle pulling and tugging, to create an 18″ x 13″ rectangle.

Manipulate the dough so that it’s roughly 18” x 13”.


Take the rectangle of butter (55°F, right?) and lay it on the bottom half of the dough, peeling the parchment paper off, and making sure that no butter is hanging over the edge of the dough.


Fold the top of the dough down over the butter, and pinch the edges shut. Voilà: dough – butter – dough.

With the palm of your hand, flatten the book until it thins out a bit before going at it with the rolling pin.

Step 4: Rolling and Folding

So this is the crux of lamination: rolling and folding.

At the bakery we use a big, mechanical rolling machine called a “sheeter.” At home (or when the sheeter breaks), we use a rolling pin. I like the rolling pin better. For the rolling instructions, I’m going to quote Jackie here, directly from her instructions in our book Baking by Hand. Take it away, Jackie:


The first rollout should be relatively easy, as the dough is still weak. You need to roll it out to 18″ x 30″. Sprinkle the top as well as underneath the dough with flour as needed, to prevent sticking; and roll in alternating strokes, top to bottom and side to side. Keep the thickness and lines of the rectangle as even as possible.


After you’ve attained your dimensions, brush off all the excess flour with a pastry brush. This is important because, if you don’t, the excess flour will gum up the layers when it encounters steam, during baking. This will affect the texture of the final croissant.


Next, perform your first envelope fold by taking the right 1/3 of the dough and folding it across. Brush off excess flour on this piece before bringing the left side over on top of it. You can now sprinkle the top lightly with flour. You have your first fold.

Place on a parchment-lined baking sheet, dust with flour, wrap the whole thing in plastic wrap, and refrigerate for 45 minutes (no longer; the butter will get too hard and affect the lamination).

Next it’s time for the second fold or turn.

Sprinkle some flour down and position the baking sheet so that the seam of the envelope is closest to you and the open part is farthest away.

Flip the dough out onto the table; it’ll be bottoms-up. Turn it over so it’s tops-up. Now roll the dough to an 18″ x 30″ rectangle again, rolling top to bottom and side to side to stretch the gluten in many different directions.

Brush all the surfaces, and fold the dough the same way you did for the first fold. This time the dough will be a bit more resistant, now that the gluten is forming and the dough is cooler.


Refrigerate for 45 minutes.

Time for the last turn. Perform the steps just as you did for the second fold, but you’ll notice that it’s a bit harder still to roll out. You want to roll it to 18″ x 30″; if it starts to fight back, let it rest for 10 minutes, to relax the gluten.

Brush the dough, fold it up, and place it back on the baking sheet. This time, rest and chill the dough for a minimum of 2 hours, or as long as overnight. This longer chill has the advantage of breaking up the process into 2 days, as well as allowing you to shape and proof the croissants the next morning, in time for a breakfast or brunch. (You’ll probably have to get up early to get them shaped and leave them time to proof and bake, but I guarantee that your guests will appreciate it.)

By the time you’re done, you’ll have 81 layers of dough and butter. When that rich dough is shaped, proofed, and hits the oven, all of your work will pay off. The dough rises (because of the yeast, of course), but all of those layers of butter – in the heat of the oven – evaporate into steam and create pockets of air in the pastry that we know and love as flakiness. It’s the same steam-leavening effect that makes your pie dough flaky, but multiplied by a gazillion (just to be scientific).


Go forth and laminate!


For a step-by-step tutorial in shaping and baking croissants, see this post: Making Baker’s Croissants: Capturing Butter Heaven. Ignore the dough preparation photos, and skip right to the croissant shaping/baking.


  1. Sam

    What is the yeild here ? How many croissants does nearly 10+ cups of flour yeild ? And can this be scaled down ?

    1. The Baker's Hotline

      Sam, our Baker’s Croissants Recipe, yields 24 croissants from about 6 cups of flour. Depending on the size and style of the pastries you’re making, this larger batch of dough could make twice that many, or around the same amount. The nice thing about this larger recipe is that laminated dough freezes beautifully, so you can use it for multiple bakes, rather than having to make labor-intensive laminated dough each time you want pastries. Happy baking! Kat@KAF

    2. sam

      When you say freeze the dough – how long will that last and whats the recommended defrost process to keep the butter layers intact ?

    3. The Baker's Hotline

      Hi Sam! If you’d like to freeze your extra croissant dough, we’d recommend moving the dough from the freezer to the fridge to slowly defrost overnight. You can store the dough, well wrapped, in the freezer for about 3 months. We hope this helps and happy baking! Morgan@KAF

    4. Sam

      It’s unclear to me why there are eggs in the dough ? None of the other recipes use eggs. Also is it safe to let the beaten eggs stay at room temp for hours in the dough as it rises ?

    5. The Baker's Hotline

      Hi, Sam! My colleague Morgan already answered your question over in the Baker’s Croissant recipe, but in case you didn’t get a chance to see it, I’ll share it here as well: “The eggs in this recipe provide a bit of extra fat to help create a soft, enriched dough. It is fine to leave an enriched dough, such as this one, with eggs in it to rise at room temperature. If you’d like a recipe for croissant dough that doesn’t include eggs, we’d suggest our Pain au Chocolat recipe and then you can just shape the dough into the traditional croissant as detailed here. We hope this helps and happy baking!”. Kat@KAF

  2. Becky Turner

    If I want to rest my dough to develop more flavor ( I have read 24-48 hours) At what stage do I rest it? Before Lamination begins is what my gut is telling me…

    1. The Baker's Hotline

      Hi Becky! We think letting the dough rest in the fridge overnight just after kneading is a good way to go. If you plan on letting it rest longer than overnight, you may want to decrease the yeast’s ti doesn’t over-proof. It may take some experimentation to figure out just the right amount to take out for ideal rising, but start by lowering it 1/4 teaspoon for every 12 hours. Happy experimenting! Annabelle@KAF

  3. Fabricio

    Hello guys, it has been interesting reading this post and go side to side with our process, I have some question in mind that might help us to improve.

    At the bakery we use almost a 4kilo dough per batch, and we use Rondo as a sheeter machine, my question is, after laminating and thinking how to improve the results is, how do we choose exactly the size of the dough and butter rectangle?
    Also I face the trouble of not achieving even “thickness¨ at the edges while passing the dough from one side to another, any tips or advice on that? 😀
    Last, I have been using just egg as egg wash however i know its good to mix the egg with water or some other kind of fat as milk or cream to create glossiness and a more even brown color, what would it be your thoughts on this?
    Thank you and greetings from Costa Rica.

  4. SueB

    Once my laminated dough has rested overnight can I bake it off over several days? We love fresh croissants and I’d rather have a freshly baked product than bake the whole recipe of dough and then freeze, thaw and reheat the croissants. Any help would be appreciated!

    1. The Baker's Hotline

      Hi Sue! We fear that any longer than overnight in the fridge will cause the croissants to overproof so they’ll be short, dense, and wrinkly once baked. (Still delicious though.) Freezing is an option once they’ve been shaped and before they’ve risen. Then, move them to the fridge the morning before you plan on baking to thaw slowly. Annabelle@KAF

  5. Adeola Shobande

    Tried the recipe, this is my very first attempt on lamination lol. I think I under kneaded the dough at first because I was so paranoid about gluten formation. The dough came out rough and so un-pretty even after the first fermentation. When I started laminating, the butter was runny and the dough kept bursting as I rolled. Kitchen temp was about 43 degrees Celsius so my butter kept melting (hot and humid region). Note to self: leave the AC on coolest next time. The laminated dough was so sticky and cutting and rolling the croissants were near impossible.

    Well, I guess I would try again!

    1. The Baker's Hotline

      The goods news, Adeola, is that practice makes (almost) perfect so keep at it! It sounds like you’ll want to chill your butter block for a bit longer next time, and try giving your rests in the fridge frequently between folds. Don’t be afraid to give your work surface a liberal dusting of flour to keep it from sticking; you can use a clean pastry brush to dust off any excess before folding. Try it again, Adeola, and don’t hesitate to give our Baker’s Hotline a call at 855-371-BAKE(2253) if any questions arise along the way. Good luck! Kye@KAF

  6. Kathy Haramis

    Amazing article. Just a quick question. How do you arrive at 81 layers? My math comes up with 27 from the 3 folds = 3x3x3? Or 54 layers if you include the enclosing of the butter at the beginning (2 layers enclosing the block

    1. The Baker's Hotline

      Hi Kathy! We count the butter as a layer too. So after you make the initial book (which is three layers) and do the first turn you have nine. The second turn gives you 27, and the final turn gives you 81. It’s a flaky dream! Annabelle@KAF

    1. The Baker's Hotline

      That’s a sign that the butter is too soft. For the easiest rolling, you want the butter and the dough to be about the same temperature and firmness. A short chill in the fridge will help things immensely. Annabelle@KAF

  7. Jen

    I made pain au chocolat for the first time this weekend and I’m thinking my butter was too cold. I had some butter pool around the croissants while baking and them bottoms got too dark. The top layer was flaky but the inside seemed a little doughy. I did notice that my butter was breaking apart while I was laminating. What did I do wrong?

    1. The Baker's Hotline

      Hi Jen, it sounds like there are a few adjustments you might want to consider making the next time you give laminated dough a whirl. First, it sounds like yes, your butter was indeed too cold or not properly “plasticized.” You want to beat the butter until it becomes bendy yet still feels cool to the touch. (Start with butter that’s about 55°F.) You should be able to bend the corners of the block without the butter breaking into pieces. If you notice that the butter is starting to break into fragments, consider letting the dough/butter rest at room temperature for 5-10 minutes before attempting to roll it out again.

      As for some of the other challenges you faced, you may consider baking your croissants on doubled-up sheet pans. This will help protect the bottoms from becoming too dark while they bake. Next, make sure your oven is fully pre-heated at the right temperature — consider using an external oven thermometer to make sure it’s fully calibrated before putting the croissants in the oven. Last tip? Be sure you give your laminated dough enough time to fully proof before baking. Sometimes a gummy center is due to improper proofing. You want to give the dough time to fully expand, from the inside out. You can also bake the croissants for longer, tenting with foil as necessary to ensure they’re fully baked on the inside too. We hope this helps, and good luck! Kye@KAF

  8. Stuti Agrawal

    Hey! Loved the post.
    Just wanted to know if I can store the laminated dough in the freezer for a couple of days?

    1. The Baker's Hotline

      That should be okay in a pinch, Stuti! If possible, we always recommend avoiding freezing yeasted recipes because it tends to kill off some of the yeast. It can help to add some extra yeast in mixing, about 25% of the amount called for in the recipe, just to give it a boost. Store your dough in something airtight, and when you’re thawing it out, make sure it’s still wrapped but a bit more loosely as the dough will want to rise a bit as it warms up. Happy baking! Annabelle@KAF

    1. The Baker's Hotline

      Hi Erin, typically sugar is added as a final step during shaping Kouigan-Amann, otherwise it starts to melt during the rest periods and makes things very sticky, moist, and difficult to work with. You can try dusting your work surface with a bit of sugar rather than flour during the folding process though, limiting the amount that’s used to about 2 tablespoons per turn. When you’re ready to shape the Kouign-Amann, cut your laminated dough into squares and coat both sides of the dough generously with sugar, pressing to make it stick. Typically the sides of the square are then folded into the center, more sugar is added, and then it’s placed in muffin cup or on a sheet pan. We hope these guidelines help steer you in the right direction. Happy baking! Kye@KAF

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