Description
Golden Orejas are a classic Mexican pastry known for their flaky, buttery texture and irresistible sweetness. Made with a simple yeast dough enriched with butter and sugar, these pastries are twisted into a charming ear shape, sprinkled with sugar, and baked to golden perfection. Perfect for breakfast, tea time, or any occasion that calls for a delicious treat with a cup of coffee or hot chocolate.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour (can substitute with whole wheat flour for added fiber)
- 1/2 cup unsalted butter (can substitute with coconut oil for a dairy-free option)
- 1/4 cup sugar (try coconut sugar for less refined alternative)
- 1 tsp vanilla extract (use pure vanilla for best taste)
- 1/2 tsp salt (enhances overall flavor)
- 3/4 cup milk (use non-dairy milk like almond milk if necessary)
- 2 tsp active dry yeast (instant yeast can also work without needing activation)
- 1 large egg (for a vegan option, a flax egg can be used)
Coating
- 1/4 cup sugar for coating (can mix with cinnamon for added flavor)
Instructions
- Activate Yeast: Combine the warm milk with active dry yeast and let it bloom for about 5 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Mix Dry Ingredients: In a large bowl, mix the all-purpose flour, sugar, salt, and softened butter until the mixture turns crumbly and well combined, forming a base for the dough.
- Combine Wet Ingredients: Pour the yeast mixture and crack in the egg into the dry ingredients. Stir gently until a dough starts to form, bringing all components together.
- Knead the Dough: Lightly flour a clean countertop and knead the dough for about 5 minutes until it becomes smooth and elastic, which helps develop the gluten structure.
- First Rise: Place the kneaded dough in a greased bowl. Cover with a clean cloth and let it rise in a warm, draft-free spot for about an hour, or until it doubles in size.
- Shape the Orejas: After the dough has risen, roll it out into a flat rectangle on a floured surface. Sprinkle the surface with sugar, fold the dough over itself, then twist and shape it into the traditional ‘ear’ shape characteristic of Orejas.
- Bake: Arrange the shaped Orejas on a baking sheet lined with parchment paper. Bake them in a preheated oven at 375°F (190°C) for about 15 minutes, or until golden brown and crisp.
- Cool and Serve: Once baked, transfer the Orejas to a wire rack and let them cool slightly before serving to enjoy their flaky, buttery texture at its best.
Notes
- For a dairy-free or vegan version, substitute butter with coconut oil, milk with almond milk, and replace the egg with a flax egg.
- You can sprinkle cinnamon mixed with sugar for a more aromatic coating.
- Ensure the yeast is fresh and the milk is warm but not hot to properly activate the yeast.
- Kneading is essential to develop gluten and give the Orejas their signature texture.
- Allow the dough to rise sufficiently for light and airy pastries.
- Use parchment paper on your baking sheet for easy cleanup and to prevent sticking.
