Facturas
Facturas are traditional Argentine pastries, similar to Danish or croissants, with a rich buttery flavor. Made with yeast-leavened dough, they can be shaped in various ways and are perfect for pairing with coffee or mate.
Cook time 25 min
Prep time 20 min
Ingredients:
1 tsp yeast3/4 cup milk (1% fat)
3 cups bread flour
1 tsp salt
1 egg
1/4 cup butter
1 tsp vanilla extract
Facturas are a popular type of pastry in Argentina, often enjoyed with coffee or mate. These sweet treats, resembling Danish pastries or croissants, come in many varieties including those filled with cream, dulce de leche, or topped with sugar. Preparing facturas at home can be a delightful experience, allowing you to fill your kitchen with the aroma of freshly baked goods while customizing them to your preference.
Instructions:
- Warm the milk to lukewarm (about 37°C or 98°F). It should be warm to the touch but not hot.
- In a small bowl, dissolve the yeast in the lukewarm milk. Let it sit for about 5-10 minutes, or until it becomes frothy. This activates the yeast.
- In a large mixing bowl, combine the bread flour and salt. Mix well to ensure the salt is evenly distributed.
- In a separate bowl, whisk the egg and vanilla extract together.
- Make a well in the center of the flour mixture and pour in the yeast mixture and the egg-vanilla mixture.
- Mix until the dough begins to come together. You can use your hands or a stand mixer with a dough hook attachment for this step.
- Add the softened butter to the dough and knead until it is fully incorporated and the dough is smooth and elastic. This could take about 10 minutes by hand or 5 minutes in a mixer.
- Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap.
- Allow the dough to rise in a warm, draft-free place for about 1 to 1.5 hours, or until it doubles in size.
- Once the dough has risen, gently punch it down to release the air.
- Transfer the dough to a lightly floured surface and divide it into small, equal portions. Roll each portion into a ball.
- Shape the Facturas as desired. Common shapes include crescent rolls (medialunas), round buns (bolas de fraile), or knots.
- Place the shaped dough pieces onto a baking sheet lined with parchment paper, leaving some space between each piece.
- Cover the shaped dough lightly with a kitchen towel and let it rise for another 30-45 minutes, or until slightly puffy.
- While the shaped dough is rising, preheat your oven to 375°F (190°C).
- Once the dough has risen, you can optionally brush the tops with a little beaten egg for a shiny finish.
- Bake in the preheated oven for about 15-20 minutes, or until the Facturas are golden brown.
- Remove the Facturas from the oven and let them cool slightly on a wire rack.
- Serve warm or at room temperature. Enjoy them plain, or with a smear of dulce de leche, jam, or butter.
Homemade facturas are a delightful way to bring a taste of Argentina into your home. With a few simple ingredients and a bit of patience, you can create these delicious pastries that are perfect for any occasion. Whether enjoyed with friends or as a special treat for yourself, facturas are sure to impress and satisfy your sweet tooth.
Facturas FAQ:
Bake the Facturas in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until they are golden brown.
The Facturas are done when they are golden brown on top and sound hollow when tapped on the bottom. You can also use a food thermometer; they should reach an internal temperature of around 190°F (88°C).
Yes, you can substitute bread flour with all-purpose flour, but the texture may be less chewy. For a similar result, you can add a bit of vital wheat gluten to enhance the dough's elasticity.
Store leftover Facturas in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months. Reheat briefly in the oven to restore crispness.
Yes, you can replace the egg with a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or use unsweetened applesauce. Note that the texture may vary slightly.
Tips:
- Ensure the yeast is fresh.: Check the expiration date on your yeast and proof it beforehand by dissolving it in warm milk with a pinch of sugar. If it foams after 5-10 minutes, it's good to use.
- Use room temperature ingredients.: Let the milk, butter, and egg come to room temperature before mixing. This helps the dough come together more smoothly.
- Knead the dough well.: Spend about 10 minutes kneading the dough until it becomes smooth and elastic. This will help develop the gluten and ensure a good texture in your pastries.
- Allow for proper rising time.: Let the dough rise in a warm, draft-free area until it doubles in size. This could take 1-2 hours depending on the room temperature.
- Shape the dough creatively.: Facturas can be shaped in various ways, such as croissants, spirals, or filled pockets. Don't be afraid to get creative with the shapes and fillings.
- Bake to a golden brown.: Preheat your oven to the correct temperature and bake the facturas until they are golden brown and fully cooked inside. This usually takes about 15-20 minutes.
Nutrition per serving
6 ServingsCalories 370kcal
Protein 13g
Carbohydrates 54g
Fiber 2.02g
Sugar 1.89g
Fat 10g