ADVERTISEMENT
Sugar-Coated Yeast Dough Pastry: A Sweet, Fluffy Delight
If you’re craving something sweet, buttery, and utterly irresistible, look no further than sugar-coated yeast dough pastry. This delectable pastry is soft, airy, and coated in a sugary glaze that adds a delightful crunch with every bite. Whether enjoyed with your morning coffee or as an afternoon snack, sugar-coated yeast dough pastries are perfect for those who love a touch of sweetness in their baked goods. Here’s how to make this mouthwatering treat at home.
Why Sugar-Coated Yeast Dough Pastry?
Sugar-coated yeast dough pastry combines the best of both worlds: the fluffy, tender texture of yeast dough paired with the irresistible sweetness of a sugary coating. The yeast dough gives the pastry its light, airy texture, while the sugar coating provides that satisfying, crunchy contrast. These pastries are simple to make but packed with flavor, making them perfect for breakfast, brunch, or as a special dessert.
Ingredients
To create these irresistible sugar-coated pastries, you’ll need:
For the Dough:
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup warm milk (about 110°F)
- 1/4 cup sugar
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 large eggs
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
For the Sugar Coating:
- 1/2 cup granulated sugar
- 1 tbsp cinnamon (optional, for a cinnamon twist)
- 1/4 cup unsalted butter, melted
Instructions
Step 1: Prepare the Yeast Mixture In a small bowl, combine the warm milk (ensure it’s not too hot, or it could kill the yeast) and sugar. Sprinkle the yeast over the milk and let it sit for about 5 minutes, until it becomes frothy. If the mixture doesn’t foam, the yeast may be expired, and you’ll need to use fresh yeast.
Step 2: Mix the Dough In a large mixing bowl, whisk together the flour and salt. In the center, make a well and pour in the frothy yeast mixture, followed by the eggs, softened butter, and vanilla extract. Mix everything together until the dough starts to come together.
Step 3: Knead the Dough Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step. The dough should be slightly sticky but manageable. If it’s too sticky, add a little more flour, but be careful not to add too much—this could make the pastries dense.
Step 4: Let the Dough Rise Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size.
Step 5: Shape the Pastries Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and roll it out into a rectangle about 1/4-inch thick. Cut the dough into small squares or rectangles, depending on the size of the pastries you want. You can also roll the dough into a log shape and cut it into slices for a more spiral-style pastry.
Step 6: Fry or Bake the Pastries For a classic sugar-coated pastry, these can be either baked or fried, depending on your preference.
- For Baking: Preheat your oven to 375°F (190°C). Place the cut pastries on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until they are golden brown and puffed up.
- For Frying: Heat a couple of inches of vegetable oil in a deep pan or fryer to about 350°F (175°C). Carefully drop the pastry pieces into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and puffed up, about 2-3 minutes per side. Use a slotted spoon to remove the pastries and place them on paper towels to drain excess oil.
Step 7: Coat in Sugar While the pastries are still warm, melt the remaining butter in a small bowl. In another bowl, mix together the sugar and cinnamon (if using). Brush the warm pastries with the melted butter, then roll them in the sugar mixture, ensuring they are fully coated.
Step 8: Serve and Enjoy Once coated in sugar, the pastries are ready to serve! They’re best enjoyed fresh, but you can store leftovers in an airtight container for a day or two—though we doubt they’ll last that long.
Tips for the Perfect Sugar-Coated Yeast Dough Pastry
- Use Fresh Yeast: Ensure your yeast is active by checking its expiration date. If the yeast doesn’t bubble and foam after mixing with the warm milk, it’s no longer viable, and the dough won’t rise properly.
- Don’t Overwork the Dough: While kneading the dough, avoid overworking it. The goal is a smooth, elastic texture, but too much kneading can result in dense pastries.
- Add a Flavor Twist: For a bit of extra flavor, consider adding vanilla extract or a touch of almond extract to the dough. You can also experiment with different types of sugar coatings, such as brown sugar or adding a pinch of cardamom for a unique twist.
- Make Ahead: You can prepare the dough ahead of time and refrigerate it overnight for a more convenient breakfast treat. Just let it
