Facturas

Method

Dissolve fresh yeast in warm milk with a pinch of sugar and let it foam for 5 minutes. Combine flour, sugar and salt in a large bowl, create a well and add the yeast mixture, beaten egg and softened butter, mixing until a soft dough forms. Knead for 10 minutes until smooth and elastic, then cover and prove for 90 minutes until doubled. Divide dough into 12 equal pieces and roll each into an 8cm x 15cm rectangle. Spread a tablespoon of dulce de leche down the centre of each rectangle, then roll tightly and curve into a croissant shape. Place on baking trays, cover and prove for 45 minutes. Brush with egg yolk mixed with water, then bake at 200C for 18-20 minutes until golden brown. Cool on a wire rack before serving.