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These soft and sweet pastries are made from a soft yeast dough, covered in sugar to create a delicate and lightly caramelized treat. Perfect for breakfast or a snack with coffee or tea!
Prep Time:
Prep Time: 20 minutes
Rest Time: 40 minutes (total)
Bake Time: 18-20 minutes
Total Time: 1 hour 20 minutes
Ingredients:
Dry Yeast: 1.5 tsp
Sugar: 1 tbsp (to activate yeast) + extra for sprinkling on layers
Milk: ¼ cup (60 ml), warm
Eggs: 2
Butter: 5.3 oz (150 g), melted
Vanilla Sugar: 1 tbsp (8 g)
Salt: to taste
Flour: ~2⅓ cups (350 g)
White or cane sugar: to sprinkle on layers
Instructions:
Activate Yeast:
In a small bowl, combine the dry yeast, 1 tablespoon of sugar, and the warm milk.
Stir well and let sit for 10 minutes until the yeast activates and becomes foamy.
Make the dough:
In a large bowl, whisk together 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 the dough is soft and pliable.
Let the dough rest:
Cover the dough with a tea 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 half of the dough with sugar, fold it in half, and roll it out.
Cut the dough:
Once the dough has been folded and rolled a few 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 sheet lined with parchment paper.
Bake in a preheated oven at 180°C (350°F) for about 18 minutes, or until the pastries are golden and slightly caramelized.
Cool and serve:
Let the pastries cool slightly before serving. They can be enjoyed warm or at room temperature.
Serving suggestions: Read more on next page
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