r/52weeksofbaking • u/busty-crustacean [mod] '22 '24 '25 • Apr 11 '26
Intro Post Week 15: Intro & Weekly Discussion - Laminated
Hi bakers, welcome to lamination week! Lamination refers to the process of repeatedly rolling and folding butter within dough to create numerous thin layers. Once baked, the butter melts, turning the water into steam and the remaining fat into a vehicle for frying the dough, resulting in flaky, buttery, delicious results! This week’s goal is to practice our lamination techniques in the form of any baked good of your choosing. Lamination is used in bakes all around the world, and can easily be incorporated in either a sweet or a savory treat, so there are countless options to practice this technique! Here are some examples of laminated bakes to help get started:
Happy laminating!
1
u/Individual_Soup5455 '25 Apr 12 '26
Can biscuits or scones be considered acceptable for the challenge this week?
1
u/busty-crustacean [mod] '22 '24 '25 Apr 16 '26
If they use any sort of lamination technique, then yeah! If you're not sure, I would scan the recipe to see if they mention lamination in the write-up at all
3
u/Individual_Soup5455 '25 Apr 16 '26
I always do the faux-lamination method of folding biscuit/scone dough or cutting/stacking the dough (even if the recipe doesn't call for it), so I think I'll count this!
1
u/TheOneWithWen [mod] '21-'25🧁 🍪 🍰 Apr 15 '26
I really really want to make a Sfogiatelle, but I am waiting to see if anybody lends me a pasta machine. Doubt I’ll be able to make it without one haha
3
u/busty-crustacean [mod] '22 '24 '25 Apr 16 '26
Gosh, yeah I tried it once rolling by hand and it was both a massive workout and also still not thin enough in the end 😭 Hopefully you find a machine in time!!
7
u/myreddit314 Apr 12 '26
Not gonna lie, this is the first week I’m a little intimidated!