Argentinian Dulce de Leche Croissant
Argentinian dulce de leche is one of the most well-known South American sweets, captivating the world with its silky texture and rich caramel flavor. We've combined this wonderful milk caramel with a classic French croissant to create a truly special sweet pastry. The buttery, flaky dough and the soft dulce de leche create a perfect harmony that can be felt in every bite. If you love sweet, rich flavors, you should definitely try this recipe!
Ingredients for this recipe
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Preparation Steps
1
In the lukewarm milk, stir in the sugar, then crumble in the yeast and let it stand for 10 minutes until foamy.
2
Sift the flour into a large bowl, add the salt, then pour in the yeast mixture. Start kneading the dough.
3
Once the dough comes together, place it on a lightly floured surface and knead for 10 minutes until it becomes elastic.
4
Place the dough in a bowl, cover with a kitchen towel, and let it rise for 1 hour, or until doubled in size.
5
Roll out the risen dough into a rectangle, then place the cold butter in the center. Fold the edges of the dough over the butter.
6
Gently roll out the dough, then fold it into thirds. Cover and refrigerate for 30 minutes.
7
Repeat the folding and rolling process twice more, always resting the dough in the refrigerator for 30 minutes in between.
8
Roll out the finished puff pastry to a thickness of 5 mm, then cut it into triangles and place a teaspoon of dulce de leche on the wide end of each triangle.
9
Roll up the triangles from the wide end towards the point to form croissant shapes.
10
Place the croissants on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
11
Whisk the egg and brush the tops of the croissants to give them a beautiful sheen.
12
Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, until golden brown.
13
Let the croissants cool, then sprinkle with powdered sugar before serving.
