Step-by-Step Guide to Making Laminated Dough Combine 40 grams of sugar, 5-6 grams of instant yeast, and 145-150 grams of cold water with 300 grams of bread flour. Add in butter or margarine (30g) and salt (5g), kneading by hand for at least ten minutes until smooth and elastic. Chill the dough in the freezer for up to an hour before laminating it with a special baking butter that resists melting.
Shaping, Proofing, and Baking Perfection Roll out chilled dough into specific dimensions multiple times while folding carefully; trim edges neatly after achieving desired thickness. Cut pieces precisely using sharp tools without wasting leftovers from trimming. After proofing till doubled in size under humid conditions, brush egg yolk mixed with milk on top before baking at preheated oven settings until golden brown perfection is achieved.