Sugar-Coated Yeast Dough Pastry

Sugar-Coated Yeast Dough Pastry

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:

1. 1. 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.
   2. 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.

1. 1. 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.
   2. 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.

       

   3. 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.

       
   4. 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.

       

   5. 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.