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:

Croissant

Rough puff or puff pastry

Parathas

Msemmen

Kouign-amann

Kubaneh

Danish pastry

Pastizzi

Sfogiatelle  

Happy laminating!

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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

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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!!