Laminated dough: layers of dough and fat

Useful to know

Lamination produces alternating layers of dough and fat through repeated rolling and folding. King Arthur demonstrates the method with croissants and related pastries. [1]

It is different from mixing butter completely into the dough. The layers need to remain distinct. Excessively soft fat changes how the dough handles, which is why recipes include chilling and resting. More folds do not necessarily improve the result. Follow the specified sequence so that separate layers do not become an almost uniform mixture.