This is the most famous type of layered dough!  Uses yeast to help in the rising process. Rolled into the familiar crescent shape

Popular breakfast pastry that takes laminated dough and uses for different shapes and has different fillings

Simplest form of laminated dough that uses no yeast or milk.  Can be used in MANY different recipes!

What are the two elements that make up laminated dough?

A simple dough with little to no fat

Butter that is still cold, but had been beaten up with a rolling pin so it is soft enough to roll out

It is extremely important that the butter in laminated dough stays as cold as possible at all times!

Instead of kneading a laminated dough, you are________.

Each time a laminated dough is rolled out and folded it is also called a ______.

This laminated dough folding technique only needs to be folded in three sections before the turn is complete.

This laminated dough folding technique needs to be folded in four sections before the turn is complete