Sugar-Coated Yeast Dough Pastry

 

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 tocool slightly before serving. They can be enjoyed warm or at room temperature

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.