Laminated confectionery yeast doughs are characterized by a high number of layers of dough and fat which are created by folding laminating fat into the dough. The typical texture of the baked goods comes about by the formation of carbon dioxide by means of yeast (biological aeration) and by the development of steam during the baking process (physical aeration), which lifts the separate dough layers. The thin fat layers keep the dough layers apart from one another. During the baking process, melted fat is diffused into the dough layers, whereby these become water-repellent. In this way, they behave like barrier layers towards the rising steam and the baked goods aerate. This procedure is also known from puff pastry baked goods.