Viennese Pastries, Enriched Doughs and Fried Sweets

Vegan lamination asks for one thing: time. Plant fat has a melting point of its own, and those who learn to read it get a clean lamination, with the layers separating in the oven as they should.Six chapters lead from the laminating technique to croissants and pain au chocolat, from brioche and soft doughs to Danish pastry, through to sourdough with slow fermentation and the fried sweets of tradition. Every preparation is rebuilt from the function of the plant ingredients, rather than traced over a recipe with substitutions.This is the volume for those willing to plan, to wait, and to learn the signals of the dough: the dough is what tells you when to step in.