RecipeMuncher

For this, my second Daring Bakers Challenge, it has come to laminated dough. Roughly defined, laminated dough is multiple layers of fat and dough; puff pastry, croissant and Danish dough all fall into this category. Essentially the rising or puffing action is a result of the fat melting between the layers of dough, creating a space between said layers that is then lifted by the steam released from the fat. Simple, huh? Now let’s talk Danish. Danish (and croissant, incidentally) dough is (...)