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Bizcochos Uraguayanos

Bizcochos Uraguayanos is a traditional Uruguayan recipe for a classic rolled yeasted dough that's typically served for breakfast. The full recipe is presented here and I hope you enjoy this classic Uruguayan version of: Bizcochos Uraguayanos.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Milk RecipesBaking RecipesUruguay Recipes

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Bizcochos are the classic breakfast pastries of Uruguay. They are typically made plain, simply rolled and baked as a sausage shape or crescent. The basic dough can also be filled with custard or jam and baked.

Ingredients:

500g of flour
250g of butter
25g of fresh yeast (or 8g active dried yeast)
1 tsp of sugar
1 tsp of salt
200ml of warm milk
1 egg yolk, beaten (to glaze)

Method:

In a jug or bowl dissolve the yeast and sugar in the warm milk, then set aside for 10 minutes until frothy.

In a large mixing bowl, sift together the flour and salt. Form a well in the centre and pour in the yeast mixture.

Gradually incorporate the flour into the liquid, kneading the dough until it becomes smooth and elastic.

Finely dice the butter and add to the dough, continuing to knead until the butter is completely incorporated.

Cover the dough with a clean kitchen towel and set aside in a warm place for about an hour, or until doubled in volume.

In the meantime, pre-heat your oven to 180°C.

Roll out the dough on a lightly-floured work surface into a large rectangle, about 12mm thick.

Cut the dough into triangles or rectangles, depending on your preference, and gently roll each piece from the wide end of triangles or a pointy end for squares. You can leave them as they are or gently cur them into half-moons.

Transfer the bizcochos to a baking tray lined with parchment paper, leaving some space between each one to allow them to expand.

Brush the tops of the bizcochos with the beaten egg yolk to glaze.

Transfer to the centre of your pre-heated oven and bake for approximately 15-20 minutes, or until the bizcochos turn golden brown.

Remove from the oven and let them cool on a wire rack before serving.