1. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved9
Rich Yeast Doughs
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2. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved9
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.
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3. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved9
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.
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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

5. 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.
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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.
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7. 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.
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8. 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.
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9. 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.
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10. 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.
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11. 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.
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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.
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Rich Yeast Doughs
Makeup Techniques
Croissants
Brioches
Cinnamon rolls
Danish spirals
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Rich Yeast Doughs
Makeup Techniques
Snails
Danish pockets
Vol-au-vents
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Rich Yeast Doughs
Makeup Techniques
Pinwheels
Rosettes
Coffee cakes
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Rich Yeast Doughs
Recipes
Kugelhopf (a)
Panettone (b)
Brioche
Croissant (c) A B
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