These fluffy, sweet pastries are made with a soft yeast dough, layered with sugar to create a lightly caramelized and delicate treat. Perfect for breakfast or a snack with coffee or tea!
Preparation Time:
Prep Time: 20 minutes
Resting Time: 40 minutes (total)
Bake Time: 18-20 minutes
Total Time: 1 hour 20 minutes
Ingredients:
Dry yeast: 1.5 tsp
Sugar: 1 tbsp (for activating yeast) + extra for sprinkling layers
Milk: 60 ml (¼ cup, lukewarm)
Eggs: 2
Butter: 150 g (5.3 oz), melted
Vanilla sugar: 8 g (1 tbsp)
Salt: to taste
Flour: ~350 g (2⅓ cups)
White or cane sugar: for sprinkling layers
Directions:
Activate the Yeast:
In a small bowl, mix the dry yeast, 1 tbsp sugar, and lukewarm milk.
Stir well and let it sit for 10 minutes until the yeast activates and becomes frothy.
Prepare the Dough:
In a large mixing bowl, whisk the eggs, melted butter, vanilla sugar, and a pinch of salt.
Pour in the activated yeast mixture and stir until combined.
Gradually add the flour, mixing well until a soft, pliable dough forms.
Rest the Dough:
Cover the dough with a kitchen towel and let it rest in a warm place for 30 minutes, allowing it to rise.
Roll and Layer with Sugar:
Once the dough has risen, roll it out into a large flat layer on a lightly floured surface.
Sprinkle half of the dough layer with sugar.
Fold the dough in half and roll it out again.
Repeat this process two more times: sprinkle sugar on half the dough, fold it in half, and roll it out.
Cut the Dough:
Once the dough has been folded and rolled multiple times, sprinkle the entire surface with sugar (white or cane).
Divide the dough into small pieces using a knife or pastry cutter.
Bake:
Place the dough pieces on a baking tray lined with parchment paper.
Bake in a preheated oven at 180°C (350°F) for approximately 18 minutes, or until the pastries are golden brown and lightly caramelized.
Cool and Serve:
Allow the pastries to cool slightly before serving. They can be enjoyed warm or at room temperature.
Serving Suggestions:
Serve these pastries warm, with a cup of coffee or tea.
Dust with powdered sugar for a sweeter presentation.
These can also be enjoyed with a side of jam or honey for extra sweetness.
Cooking Tips:
Ensure the milk is lukewarm (around 37°C/98°F) to properly activate the yeast.
Be mindful of the oven’s temperature, as it can affect baking time. Keep an eye on the pastries towards the end of the baking process to prevent over-browning.
You can adjust the amount of sugar between layers depending on your desired sweetness.
Nutritional Benefits:
The butter and eggs provide richness, making these pastries fluffy and tender.
Yeast dough is a good source of carbohydrates for energy.
Storage:
Store any leftover pastries in an airtight container at room temperature for up to 3 days.
For longer storage, freeze them and reheat in the oven or microwave when ready to eat.
Frequently Asked Questions (FAQ):
Can I use fresh yeast instead of dry yeast? Yes, you can substitute dry yeast with fresh yeast. Use about 15 g of fresh yeast for this recipe.
What type of sugar works best for sprinkling? Both white granulated sugar and cane sugar work well. You can also experiment with brown sugar for a deeper caramel flavor.
Can I add cinnamon or other spices? Absolutely! You can add cinnamon, cardamom, or nutmeg to the sugar layers for added flavor.
Can I use whole wheat flour? You can substitute part of the all-purpose flour with whole wheat flour, but the texture may become denser.
Can I make the dough ahead of time? Yes, you can prepare the dough in advance and refrigerate it overnight. Let it come to room temperature before rolling it out.
What can I serve with these pastries? These are great on their own but also pair well with fruit preserves, whipped cream, or honey.
How do I prevent the pastries from becoming too dry? Be careful not to overbake the pastries. Check them at the 15-minute mark to see if they are golden and cooked through.
Can I make these pastries vegan? You can substitute the eggs and butter with plant-based alternatives like flax eggs and vegan butter.
Can I add fillings to the dough? Yes, you can add a filling like chocolate, cinnamon, or even jam between the layers for an extra treat.
Can I freeze the dough? Yes, you can freeze the dough after rolling it out and dividing it into pieces. Thaw it in the refrigerator before baking.