3 to 31/2 cups all-purpose flour
50 g of active dry yeast
1 cup cold milk
2 eggs, 1 slightly beaten
2 tablespoons sugar
1 1/2 cups (375 g) unsalted butter, softened and cut into small pieces
Recheio:
1 cup puffed pecans or Brazilian pecans
or pecan, finely chopped
1/2 cup sugar
1 egg
your preferred jelly
3 to 31/2 cups all-purpose flour
50 g of active dry yeast
1 cup cold milk
2 eggs, 1 slightly beaten
2 tablespoons sugar
1 1/2 cups (375 g) unsalted butter, softened and cut into small pieces
Recheio:
1 cup puffed pecans or Brazilian pecans
or pecan, finely chopped
1/2 cup sugar
1 egg
your preferred jelly
Soak the yeast in 1/4 cup of warm water and let it rest for about 5 minutes
Combine the milk, egg, sugar, and half of the flour
Beat with a wooden spoon until the dough is smooth
Gradually add enough flour to obtain a soft dough
Place on a floured surface
Let it rest and prepare the filling, mixing the ingredients above, except for the jelly
Carefully open the dough to obtain a rectangle of 35 x 25 cm
Cover two-thirds of the dough with butter pieces, leaving the edges free
Dust with 2 tablespoons of all-purpose flour
Fold the uncovered third of the dough over the butter, obtaining three layers
Close the edges well
Folding and opening three or four times
Finally open, forming a large square on a floured surface, and cut into small squares of 10 cm
Place a little filling in the center
Fold the four corners to the middle and, if desired, decorate with your preferred jelly
You can also make four cuts and fold the dough according to the picture, making it unnecessary to place the filling
It is enough to decorate with jelly in the middle
Place on a lightly greased baking sheet and let it rise for 1 1/2 hour
Gently brush with the beaten egg and bake in a hot oven for 10 to 12 minutes.
