Ingredients
DOUGH
• 500grs. 0000 Flour
• 100 g Sugar
• 25g fresh yeast or 8g dry yeast
• 2 Eggs (1 per paint)
• 110ml. Water (almost 1/2 cup)
• 110ml Milk (almost 1/2 cup)
• Vanilla Essence
• 1 tablespoon of honey
STUFFING
• 200g soft butter
• 25g of flour
• 8 grs. Salt
SYRUP
• 1 Cup Sugar
• 1/2 Cup of Water
Orange peel
1 teaspoon of honey
Bring to a boil and leave for 30 seconds.
of bubbles.
EGGBRUSH
• Egg / Yolk / Pinch of Salt
2 Tbsp. Milk / 1 Tbsp. Sugar
(Bakery gilding is the
mixture of all these ingredients,
at home we can omit the yolk)
Preparation
Combine the soft butter with the flour and salt to form the filling.
Form a rectangle measuring approximately 15 x 21 cm. You can use a rolling pin to wrap it in plastic wrap and refrigerate it. It should resemble a block. You can roll it over the dough with a rolling pin to flatten it slightly. (It's best if it's flexible when you place it on the dough.)
Place the flour in a bowl, fluff it up, add the yeast, sugar, honey, vanilla extract, and 1/2 cup of cold milk.
Using a spoon, stir the center to integrate the dough, add the beaten egg, reserving 1/4 to paint later.
Add 1/2 cup of water little by little as you assemble the dough, adding more if necessary. The dough should be smooth; it should stick to your hands a little, but not too much.
Let the dough relax for 5 minutes, then roll it out into a rectangle on the counter and place it in the freezer for 30 minutes, covered with plastic wrap.
Stretch the dough into a rectangle and then place the filling on top.
Follow the instructions in the drawing
Cool the triangles
Stretch the tip before rolling
Place in a greased baking dish.
Press the tips firmly to secure in the baking dish.
Let it rise in the refrigerator for 2 hours or outside the same day, let it rise for up to 2 hours and bake at 190° for approximately 15 minutes.
Before baking, paint with the mixture of egg, milk, sugar and salt.
When it comes out of the oven, paint it with syrup.
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