Plunderteig (German Croissant Dough)

Method8 steps

1. 1

   Step 1: Combine 5 g active dry yeast with 300 ml lukewarm milk and stand for about 5 minutes until starting to bubble. Knead with 500 g dough flour, 10 g salt and 40 g sugar until smooth and elastic, then refrigerate the dough for 30 minutes.

   Chill kneaded yeast dough · 30 minUses 500 g all-purpose flour for yeast dough · 10 grams salt · 40 grams granulated sugar · 300 milliliters milk (Luke warm) · 5 grams active-dry yeast

2. 2

   Step 2: Mix 225 g room-temperature butter with the separate 30 g butter-plate flour. Roll between sheets of parchment into a rectangle no thicker than ¼ inch, about 6 mm. Refrigerate for 30–60 minutes, OR chill in the freezer for 15–20 minutes, until firm but pliable for enclosing.

   Refrigerate butter plate; alternative freezer route is shorter · 60 minUses 225 grams butter (Room temperature. I use grass-fed butter and think it really makes a difference in taste.) · 30 g all-purpose flour for butter plate

3. 3

   Step 3: Using only enough extra flour to prevent sticking, roll the chilled yeast dough into a rectangle large enough to enclose the single chilled butter plate. Fold the dough over it with generously overlapping seams, enclosing the butter completely so none shows through.

   Uses chilled yeast dough · chilled butter-flour plate · Additional flour as needed for rolling or freezing the laminated dough

4. 4

   Step 4: For the first simple turn, roll the enclosed butter-and-dough package lengthwise into a long rectangle. Fold one short end down over the middle third, then the other short end over it to make 3 overlapping layers. Wrap and refrigerate for at least 1 hour, longer if the dough or butter is still too warm.

   Chill first letter fold · 60 minUses yeast dough enclosing the butter plate

5. 5

   Step 5: For the double turn, roll the chilled dough into a longer rectangle. Fold both short ends toward the centre so they meet, then close the folded rectangle in half like a book, making 4 layers. Wrap and refrigerate for 1 hour.

   Chill double book fold · 60 minUses chilled first letter-folded dough

6. 6

   Step 6: For the final simple turn, repeat the 3-layer letter fold from step 4 with the chilled dough. Wrap and refrigerate for another 1 hour. If butter starts showing through or the dough tears, stop and give it additional chilling before continuing.

   Chill final letter fold · 60 minUses chilled book-folded dough

7. 7

   Step 7: Roll the finished laminated dough to about ¼ inch /6 mm thick. It is now ready to use in a chosen pastry recipe; this batch makes dough for about 10–12 large pastries, depending on their shape and filling.

   Uses fully laminated chilled Plunderteig

8. 8

   Step 8: Optional pastry-finishing guide: after shaping the dough according to the chosen pastry, proof at room temperature for 30–60 minutes until it jiggles when the tray is gently shaken. Mix equal volumes of the separate egg yolk and water, brush over the shaped pastries, then bake at 350°F /175°C convection for about 12–15 minutes until baked and golden; size and filling determine the final endpoint.

   Bake pastries · 15 minUses rolled finished laminated pastry dough · Egg yolk as needed for optional equal-volume egg-yolk wash · Water as needed for optional equal-volume egg-yolk wash