Which dough type is typically used for croissants?

• A. Lean dough
• B. Laminated dough
• C. Rich dough
• D. Quick bread dough

Answer: (B)

Croissants use laminated dough. This technique involves rolling out the dough and folding in a solid block of butter multiple times to create many ultra-thin butter layers. As the pastry bakes, steam from the water in both the dough and the butter expands between these layers, lifting them apart and forming the signature light, flaky, layered texture. Lean dough would give a plain, bread-like crumb with no distinct layers, while rich dough has fat distributed through the dough itself and doesn’t provide the same layered structure. Quick bread dough leavens with chemical leaveners and is not laminated, so it wouldn’t develop the characteristic flaky sheets of a croissant.