•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
•INSTRUCTIONS:
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 enjo
yed warm or at room temperature.
