Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 9 Rich Yeast Doughs Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 9 Rich Yeast Doughs Rich Dough Formulas Doughs that contain a high percentage of fat and sugar. High percentages of fat and sugar inhibit yeast growth. Sponge method is often used, so most of the fermentation can take place before fat and sugar are added. Sweet, non-laminated doughs are often mixed using the intensive mix technique. Rich dough is generally underfermented. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 9 Rich Yeast Doughs Rich Dough Formulas Modified Straight Dough Method Fresh or active dry yeast: soften in part of the water. Instant yeast: mix with the flour. Mix fat, sugar, salt, milk solids, and flavorings until well combined. Add eggs gradually, then liquid. Add the flour and yeast. Mix to a smooth dough. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 9 Rich Yeast Doughs Yeast Selection When sugar is 12% or great, osmotolerant yeast is the preferred yeast. Regular yeast becomes fairly inactive when sugar quantities are high. If osmotolerant yeast is unavailable, multiply the yeast quantity by 1.3 to get the amount of regular instant yeast to substitute. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

9 Rich Yeast Doughs Makeup and Baking of Sweet Dough Products There are a number of techniques applicable to rich dough products. Egg wash: many sweet, unlaminated doughs and nearly all laminated doughs are eggwashed before baking. Proofing: keep the proofing temperature at 80°F (27°C) or lower so as to not melt the butter in the dough. Baking: some steam is beneficial at the beginning of baking; but too much steam can damage the eggwash coating. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 9 Rich Yeast Doughs Laminated Doughs Croissant dough resembles a puff pastry dough with the addition of yeast. Danish dough, brioche style, is a richer dough containing eggs. It is also referred to as brioche feuilletée or flaky brioche. Laminated doughs require much less mixing than sweet, nonlaminated doughs because the gluten continues to develop during the rolling-in process. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

9 Rich Yeast Doughs Basic Stages in Production of Laminated Doughs Preparing the dough. Selecting and preparing the fat for lamination. Enclosing the fat inside the dough. Rolling and folding the dough to develop the proper layers. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

9 Rich Yeast Doughs Fat for Laminated Doughs Butter is the preferred fat because it: Melts at body temperature. Produces a better flavor and color. Has better eating qualities. Butter is more difficult to work with than specially formulated roll-in fats because it is hard when cold and very soft when a little too warm. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

9 Rich Yeast Doughs Rolling-in Procedure for Danish and Croissant Dough Roll out the dough into a rectangle. Smear softened butter over 2/3 dough. Fold the unbuttered third of the dough over the center. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

9 Rich Yeast Doughs Rolling-in Procedure for Danish and Croissant Dough Fold the remaining third on top. Rotate the dough 90 degrees on the countertop. Roll out the dough into a long rectangle. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

9 Rich Yeast Doughs Rolling-in Procedure for Danish and Croissant Dough Fold the dough into thirds by first folding the top third over the center. Then fold over the remaining third. This is the first turn, or first fold. Let the dough rest in the cooler for 30 minutes. Repeat this rolling and folding two more times for a total of three turns. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 9 Rich Yeast Doughs Laminated Dough Terms Turns: the number of times that laminated dough is rolled and folded. Simple fold: three-fold (fold the dough in thirds). Viennoiserie: the general term given to sweet yeast-raised dough goods, both laminated and non-laminated. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 9 Rich Yeast Doughs Makeup Techniques Croissants Brioches Cinnamon rolls Danish spirals Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 9 Rich Yeast Doughs Makeup Techniques Snails Danish pockets Vol-au-vents Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 9 Rich Yeast Doughs Makeup Techniques Pinwheels Rosettes Coffee cakes Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 9 Rich Yeast Doughs Recipes Kugelhopf (a) Panettone (b) Brioche Croissant (c) A B Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved C