Facturas(Facturas Argentinas)

Name: Facturas
Prep time: PT3 hours (including dough resting)
Cook time: PT15-20 minutes per batch
Total time: PT3 hours 35 minutes
Yield: 24
Cuisine: Argentina
Ingredients: 1 kg All-purpose flour (plus more for dusting); 200 g Instant yeast (A thick, caramel-like spread, essential for many facturas. Ensure it's a good quality, spreadable dulce de leche.); 200 g Granulated sugar (A firm, jelly-like paste made from quince fruit. It can be softened slightly by warming if too stiff.); 200 g Salt (A rich vanilla pastry cream. Can be store-bought or homemade.); 1 large egg Eggs (1 for dough, 1 for egg wash); 100 ml Milk (lukewarm); as needed Unsalted butter (cold, cut into cubes (200g for dough, 50g for filling/enrichment))

Facturas는 아르헨티나 베이커리에서 사랑받는 스테이플 메뉴로, 아침 식사나 메리엔다(오후 티타임)에 즐기는 달콤한 간식입니다. 종종 거친 퍼프 페이스트리 반죽으로 만들어지는 이 페이스트리는 사랑스러운 다양한 모양으로 나오며, 전통적으로 딜세 데 레체, 크레마 파스티예라(커스터드), 또는 딜세 데 멤브리요(모과 페이스트)를 채워 넣습니다. 그 기원은 유럽 이민자들의 베이킹 전통과 연결되어 있으며, 많은 이름들이 사회적 논평에 페이스트리를 사용했던 아나키스트 제빵사들의 역사를 반영합니다.

준비 시간3 hours (including dough resting)

조리 시간15-20 minutes per batch

총 시간3 hours 35 minutes

1회 제공량24

난이도Hard

2개의 수정· Feb 8

나만의 버전 만들기

🧂 재료

1 kg All-purpose flour(plus more for dusting)
200 g Instant yeast(A thick, caramel-like spread, essential for many facturas. Ensure it's a good quality, spreadable dulce de leche.)
200 g Granulated sugar(A firm, jelly-like paste made from quince fruit. It can be softened slightly by warming if too stiff.)
200 g Salt(A rich vanilla pastry cream. Can be store-bought or homemade.)
1 large egg Eggs(1 for dough, 1 for egg wash)
100 ml Milk(lukewarm)
as needed Unsalted butter(cold, cut into cubes (200g for dough, 50g for filling/enrichment))

👨‍🍳 조리법

1
Prepare the Dough: In a large bowl, whisk together the flour, instant yeast, granulated sugar, and salt. In a separate bowl, whisk the egg and lukewarm milk. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms. Gradually add the cold, cubed butter to the dough, incorporating it by pinching and folding with your hands or using a pastry blender until the butter is in pea-sized pieces and the dough is still somewhat crumbly. Avoid overmixing to maintain butter pockets for flakiness. Form the dough into a rough rectangle, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
⏱️ 2.5 hours (active time spread over several hours, including chilling)
2
Laminate the Dough (Rough Puff Pastry Method): Lightly flour your work surface. Take the chilled dough and roll it out into a rectangle approximately 12x18 inches (30x45 cm). Fold the dough into thirds, like a letter. Rotate the dough 90 degrees and roll it out again to the same dimensions. Repeat this folding and rolling process two more times, for a total of three 'turns'. After each turn, wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to prevent the butter from melting and to relax the gluten. This process creates layers that will puff up during baking.
⏱️ 15 minutes
3
Shape the Facturas: Once the dough has completed its chilling and laminating process, lightly flour your work surface again. Roll out the dough to about 1/4-inch (0.5 cm) thickness. Cut the dough into desired shapes. Popular shapes include squares (for 'huevo frito' style), rectangles, or triangles. For 'cañoncitos' (little cannons), cut long strips and roll them into cone shapes. Leave space between the shapes on a parchment-lined baking sheet, as they will expand.
⏱️ 45 minutes
4
Fill and Proof: Fill the shaped dough with your chosen fillings. For instance, place a dollop of dulce de leche, crema pastelera, or a piece of dulce de membrillo in the center of squares or rectangles before folding them over. For cañoncitos, fill the cone shapes. Gently press the edges to seal if necessary. Cover the shaped facturas loosely with plastic wrap and let them rise in a warm place for about 45-60 minutes, or until visibly puffy and doubled in size.
⏱️ 45-60 minutes
5
Bake the Facturas: Preheat your oven to 375°F (190°C). Whisk the remaining egg with a tablespoon of milk or water to create an egg wash. Gently brush the tops of the proofed facturas with the egg wash. If desired, sprinkle with coarse sugar for extra texture and sweetness. Bake for 20-25 minutes, or until the pastries are golden brown and puffed up.
⏱️ 15 minutes
6
Glaze and Serve: While the facturas are still warm from the oven, brush them generously with warmed apricot jam. This adds a lovely sheen and a subtle fruity flavor. Allow the facturas to cool slightly before serving. They are best enjoyed fresh, ideally within a day or two of baking.
⏱️ 15-20 minutes per batch
7
Glaze and Finish: While the facturas are still warm, brush them generously with the simple sugar syrup. This gives them a beautiful sheen and a slightly crisp exterior. If desired, sprinkle with chopped nuts immediately after glazing.
⏱️ 5 minutes
8
Cool and Serve: Let the facturas cool on a wire rack for at least 15-20 minutes before serving. They are best enjoyed fresh, ideally on the same day they are baked, with a cup of coffee ('café con leche').
⏱️ 20 minutes

요리 기록 추적

💡 전문가 팁

✓Ensure your butter is very cold when incorporating it into the dough for the best lamination and flakiest results.
✓If you don't have time for the full lamination process, a 'rough puff' method where the butter is just roughly incorporated can still yield delicious results.
✓For crema pastelera, ensure it is completely cooled before filling the pastries to prevent the dough from becoming soggy.
✓Facturas are best eaten the day they are made, but can be stored in an airtight container at room temperature for up to two days.
✓Don't be afraid to experiment with different shapes and fillings; Argentinian bakeries offer a wide variety!

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

For a richer dough, some recipes incorporate a bit of honey into the initial dough mixture.
Certain facturas, like 'tortitas negras', are made with a dough that is rolled in brown sugar before baking for a caramelized crust.