Can I make the dough ahead of time?
Yes, you can prepare the dough and store it in the refrigerator for up to 24 hours. Allow it to come to room temperature slightly before rolling.
BREAKFAST
Uruguayan Bizcochos with Dulce de Leche: A Coffee-Time Delight
Indulge in these exquisite Uruguayan bizcochos, a tender, subtly sweet pastry generously filled with luscious dulce de leche. They're the ideal companion for your morning coffee or an afternoon pick-me-up, offering a true taste of South American comfort.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
02
Cut in the cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
03
Gradually add the cold milk, mixing until a soft dough forms. Do not overmix. Wrap the dough in plastic wrap and chill for 15 minutes.
04
On a lightly floured surface, roll out the dough into a rectangle, about 1/4 inch thick. Cut the dough into 8 equal squares.
05
Place 1 tablespoon of dulce de leche in the center of each square. Fold two opposite corners of the dough over the dulce de leche, pressing firmly to seal the edges, forming a triangular or rectangular shape.
06
Arrange the bizcochos on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash.
07
Bake at 375°F/190°C for 15-18 minutes, or until golden brown and puffed.
About This Recipe
Indulge in these exquisite Uruguayan bizcochos, a tender, subtly sweet pastry generously filled with luscious dulce de leche. They're the ideal companion for your morning coffee or an afternoon pick-me-up, offering a true taste of South American comfort.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of cinnamon or vanilla extract to the dough. Ensure your butter and milk are very cold for a flakier texture.
Easy Substitutions
If dulce de leche is unavailable, a thick caramel sauce can be used. For a dairy-free version, use plant-based butter and milk, though the texture may vary slightly.
Storage & Reheating
Store leftover bizcochos in an airtight container at room temperature for up to 2 days. Reheat briefly in a microwave or oven for best results.
Serving Suggestions
Serve these bizcochos warm alongside a strong cup of Uruguayan-style coffee. They also pair wonderfully with a glass of cold milk or a fresh fruit salad. For an afternoon treat, enjoy them with a mate.
Common Mistakes
1. Overmixing the dough: This develops too much gluten, leading to tough bizcochos. Mix just until combined. 2. Using warm butter: Warm butter melts into the flour, resulting in a less flaky texture. Keep butter very cold. 3. Not sealing the edges properly: This can cause the dulce de leche to leak out during baking. Press firmly to create a good seal. 4. Overfilling: Too much dulce de leche can also lead to leaks. Stick to the recommended amount.
Frequently Asked Questions
What kind of coffee pairs best with bizcochos?
A strong, dark roast coffee, similar to what is commonly enjoyed in Uruguay, complements the sweetness of the bizcochos perfectly.
Can I freeze unbaked bizcochos?
Yes, assemble the bizcochos, place them on a parchment-lined baking sheet, and freeze until solid. Transfer to an airtight container and bake from frozen, adding a few extra minutes to the baking time.
MORE TO KNOW
The key to flaky bizcochos is to work quickly with cold ingredients and avoid overworking the dough. This prevents the butter from melting and developing gluten, which would result in a tough pastry. If your kitchen is warm, consider chilling the dough for a longer period or even chilling your flour before starting.
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