We made two lots of dough one of which we used to make Chelsea and iced buns and the other, which we laminated, to make the croissants and Danish pastries. Here is the process in pictures.
|The basic dough which you then must laminate with butter. |
We did four half turns including one in which we added the sheet of butter
|Sheet of butter|
|Fold in butter then make three more half turns|
|Roll, fold and rest between turns|
|Prepped ready to go into the oven|
|The finished product|
|Little leftovers of dough which we made into monkey bread. |
Its coated in butter sugar and cinnamon Nothing is wasted.
|Basic dough which we made into Chelsea Buns and iced buns|
|Before going into the oven|
The finished product
Not only did they look good but by goodness the tasted good too.