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!
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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.
