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Sitor's Workshop

176 recipes

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Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

Free for personal use. Recipes and texts © MikiLab: reproducing or selling them is forbidden, links are welcome. Official prints and shares carry the MikiLab logo.

© MikiLab — Sitor's Manual · Made with Michele's hands

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Danish Pastry e Plunder: La Sfoglia Lievitata Austriaca

Enter doses, hydration and times. Hydration is computed automatically.

Danish Pastry and Plunder: The Austrian Laminated Leavened DoughIllustrative image
MikiLab
MikiLab
Danish Pastry and Plunder: The Austrian Laminated Leavened Dough · 14/10/2026

Danish Pastry and Plunder: The Austrian Laminated Leavened Dough

Danish Pastry / Laminated Yeast Dough (Plunderteig)

Recipe no. 127 · mikilab.de/127

Strong flour W330

Sitor draft

MikiLab
MikiLab
Sitor's Manual

Danish Pastry and Plunder: The Austrian Laminated Leavened Dough

Farina forte W330 · Proof: 16 min · Difficulty: Challenge
Flour1000 g
Water150 g
Salt18 g
Whole eggs120 g
Sugar120 g
Whole milk220 g
Butter 82% for lamination (tour)450 g
Soft butter in the dough60 g
Fresh yeast40 g
Ground cardamom10 g
Pastry cream / fruit / jam for filling300 g
Natural Improver30 g

Baking: 195°C · 16 min

Method

MICKEY LAB INTRODUCTION Plunder sits halfway between a croissant and a brioche: more eggs, a hint of cardamom, a wide variety of shapes. The key is the same as for all great laminated doughs: cold temperatures and precision. EQUIPMENT Dough sheeter/rolling pin, piping bag for the cream, pastry wheel cutter, refrigerator at 4°C. STEP-BY-STEP PROCEDURE 1) Détrempe: flour, milk, eggs, sugar, yeast, cardamom, salt and soft butter. Develop gluten to 23°C. 2) Shape into a rectangle and refrigerate for 8–12 hours. 3) Butter block at 45% (of flour weight) at 13°C, encase using the envelope method. 4) Three sets of tri-folds with 30–40 minute resting periods in the refrigerator between each fold. 5) Final sheeting to 3.5–4 mm thickness. 6) Shapes: 10 cm squares for 'cushions' and pinwheels; strips for braids; rounds for swirls. 7) Pipe pastry cream in the centre, then add fruit or jam. 8) Final proof for 2 hours at 26°C, 75% relative humidity. 9) Egg wash before baking. BAKING 195°C for 16–18 minutes. After baking, glaze with apricot jelly and finish with a drizzle of icing. STORAGE Best consumed on the day of baking; unbaked shaped pieces freeze very well after filling. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

Allergens: Gluten, Eggs, Milk, Lupin

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent
Challenge

On TikTokRecipe no. 127

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online

Allergens

GlutenEggsMilkLupin

Always check the labels of your products.

Oven and steam can burn.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

No additives
How it rises
direct dough
Baker's yeast
4 % of flour
Salt
1,8 g per 100 g flour
Added fat
51 %
Added sugars
12 %
Flour
Farina forte W330

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

Process diagram

MikiLabDanish Pastry and Plunder: The Austri…🥣1. Mixing📚2. Laminationbutter and folds🤲3. Shaping🔥4. Baking195 °C · 16 min🌬️5. Coolingmikilab.de
42% hydr.1000g flour195° · 16′ StaticDirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water150 g · 15%
Salt18 g · 1.8%
Whole eggs120 g · 12%
Sugar120 g · 12%
Whole milk220 g · 22%
Butter 82% for lamination (tour)450 g · 45%
Soft butter in the dough60 g · 6%
Fresh yeast40 g · 4%
Ground cardamom10 g · 1%
Pastry cream / fruit / jam for filling300 g · 30%
Natural Improver30 g · 3%

Procedure

MICKEY LAB INTRODUCTION Plunder sits halfway between a croissant and a brioche: more eggs, a hint of cardamom, a wide variety of shapes. The key is the same as for all great laminated doughs: cold temperatures and precision. EQUIPMENT Dough sheeter/rolling pin, piping bag for the cream, pastry wheel cutter, refrigerator at 4°C. STEP-BY-STEP PROCEDURE 1) Détrempe: flour, milk, eggs, sugar, yeast, cardamom, salt and soft butter. Develop gluten to 23°C. 2) Shape into a rectangle and refrigerate for 8–12 hours. 3) Butter block at 45% (of flour weight) at 13°C, encase using the envelope method. 4) Three sets of tri-folds with 30–40 minute resting periods in the refrigerator between each fold. 5) Final sheeting to 3.5–4 mm thickness. 6) Shapes: 10 cm squares for 'cushions' and pinwheels; strips for braids; rounds for swirls. 7) Pipe pastry cream in the centre, then add fruit or jam. 8) Final proof for 2 hours at 26°C, 75% relative humidity. 9) Egg wash before baking. BAKING 195°C for 16–18 minutes. After baking, glaze with apricot jelly and finish with a drizzle of icing. STORAGE Best consumed on the day of baking; unbaked shaped pieces freeze very well after filling. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Machine Sheet

Production Mode: Manual

Hourly Yield: ≈ 40-80 pcs/hour (by hand)

No machine active: manual work. Turn on the Machine Park in the Lab.

The Austro-Danish 'plunderteig': a laminated leavened dough enriched with eggs and cardamom, shaped into swirls, cushions and braids, filled with cream, fruit or jam.

Useful terms *

  • * Full development (incordare): knead until the dough is smooth, elastic and pulls away from the bowl (gluten fully developed).
  • * Final proof (appretto): the second proof after shaping, before baking.
Michele

Made with Michele's hands

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