In detail

French dough

French dough

One of the basic doughs in the pastry, the French dough is quite simple if you know a few tricks.


Preparation time

90 minutes




500 g flour

2 yeast sachets

100 g old

1 teaspoon salt

300 ml warm milk

350 g butter at room temperature

Method of preparation

Fry all the ingredients (except butter) with the help of a kitchen robot, then leave the dough to simmer, about 2 hours. You have to keep the dough in a safe place, covered with a cotton towel.

Spread the dough in the form of a rectangle, and in the center of it put butter, which should be stretched like a sheet in turn. Close the dough as an envelope, then wrap it in three and let it cool for 30 minutes.

Remove the dough and spread it again in sheet form, then repeat the folding operation in three and let it cool for another 30 minutes. For the third time, spread the dough on the sheet, fold it, then leave it in the fridge until the next day.

Use the dough with sweet or savory filling, according to preference.

The type of kitchen


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