Pan de Leche Argentino

Pan de Leche Argentino

Delicious Argentinian milk buns filled with dulce de leche.

Method

Warm the milk with the sugar and butter.

In a large bowl, combine the flour, yeast, eggs, vanilla extract, and orange water. Finally incorporate the butter mixture.

Knead for 10 minutes until a soft, smooth and elastic dough is formed.

Transfer the dough to a floured bowl ; cover with a towel, and set in a warm place to rise for two hours, until doubled in size.

Divide the dough into 30/40gr pieces. Shape them into balls, and gently flatten them with the palm of your hand. Place on lined baking tray.

Let rise for 30 minutes. Pre- heat oven 180°C. Brush the top of each bun with the eggwash.

Bake for 10 to 15 minutes, until the top is golden brown.

Cool on a rack. With a sharp little kniffe cut a triangle shape on top of each bun (we just opened them and filled).

Fill with dulce de leche (using a spoon, or pastry bag). Sprinkle with sugar.

Ingredients

  • •Butter, 50 gr
  • •Eggs, 3
  • •Flour, 500 gr
  • •Instant yeast, 2 envelopes
  • •Milk (lukewarm), 100 ml
  • •Sugar, 75 gr
  • •Vanilla extract, 1 tsp
  • •Salt, a pinch of
  • •Orange blossom water, 1 tsp
  • •Dulce de Leche, 150 gr
  • •Sugar (for sprinkling)
  • •Egg yolk (beaten with 1 tbs milk), eggwash

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