Facturas

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small bowl, dissolve the fresh yeast and a pinch of sugar in the lukewarm milk. Let it sit for 5-10 minutes until foamy.

   Ca. 10 min.

   Kokkens note: Ensure the milk is lukewarm, not hot, to avoid killing the yeast.

2. 2

   In a large mixing bowl, combine the all-purpose flour, remaining sugar, and salt.

   Ca. 1 min.

3. 3

   Add the proofed yeast mixture, egg, and vanilla extract to the flour mixture. Mix until a shaggy dough forms.

   Ca. 2 min.

4. 4

   Turn the dough out onto a lightly floured surface and knead for about 5 minutes.

   Ca. 5 min.

5. 5

   Gradually incorporate the softened butter into the dough, kneading until it is smooth, elastic, and no longer sticky, about 10-15 minutes.

   Ca. 15 min.

   Kokkens note: This stage requires patience; the dough will seem greasy at first but will come together.

6. 6

   Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   Ca. 1 t. 30 min.

   Kokkens note: A slightly warm oven (turned off) or a sunny spot works well for rising dough.

7. 7

   Once risen, gently punch down the dough to release the air.

   Ca. 1 min.

8. 8

   Divide the dough into 12 equal pieces and roll each piece into a smooth ball.

   Ca. 5 min.

   Kokkens note: For uniform facturas, you can weigh each dough ball.

9. 9

   On a lightly floured surface, roll each ball into an oval or round shape, about 1/4 inch thick.

   Ca. 5 min.

10. 10

    Place a spoonful of dulce de leche in the center of half of the facturas. Leave the other half plain or shape them differently if desired.

    Ca. 5 min.

    Kokkens note: Pinch the edges of the filled facturas to seal them completely.

11. 11

    Arrange the shaped facturas on baking sheets lined with parchment paper, leaving space between them.

    Ca. 2 min.

12. 12

    Cover the facturas loosely with plastic wrap and let them rise for another 30-45 minutes, or until puffy.

    Ca. 45 min.

    Kokkens note: They should look visibly larger and feel light.

13. 13

    Preheat your oven to 190°C (375°F).

    Ca. 15 min.

14. 14

    In a small bowl, whisk together the egg yolk and milk for the egg wash.

    Ca. 1 min.

15. 15

    Brush the tops of the facturas with the egg wash.

    Ca. 1 min.

    Kokkens note: Be gentle to avoid deflating the risen dough.

16. 16

    Bake for 12-15 minutes, or until golden brown and cooked through.

    Ca. 15 min.

    Kokkens note: Baking time may vary depending on your oven.

17. 17

    While the facturas are still warm, prepare the glaze by gently heating the apricot jam with water until smooth.

    Ca. 2 min.

    Kokkens note: You can microwave the jam and water in short bursts.

18. 18

    Brush the warm facturas with the apricot glaze for a shiny finish.

    Ca. 1 min.

    Kokkens note: This step is optional but adds a nice sweetness and shine.

19. 19

    Let the facturas cool slightly on a wire rack before serving.

    Ca. 5 min.

    Kokkens note: They are best enjoyed warm.