It will be a long guide. Complicated for some and you have a high risk of burning yourself.
First the dough.
You need about 250 grams of flour. If you want to use less you can. Make a little volcano with it.
Add water. About 150 grams. It all depends on the flour so the amount of water may vary. Most recipes call for "some" amount since its not that relevant.
Mix. Take your time.
Use the spatula when it gets thicker.
Work it with your hand.
Make a little ball.
Texture. Doesn't stick.
Dust some flour on the top and bottom and cover. You can always use a towel if you want. Let it rest for at least 20 minutes.
Take out some butter.
Add 50 grams of the rendered pork fat. Do all butter if you don't have it.
Work it... Add one pinch or two of salt.
Until it is combine.
Might take you a while. It's ok. The dough is resting still.
Yum. Keep it soft.
Looks good. You can have it on some bread if there is any left.
The dough now seems smooth-ish
Here comes the hard part.
Try to make a rectangle with it. Make sure you keep adding sprinkles of flour to the bottom and top.
Spread a thin layer of butter mixture.
This is how thick the dough was. Just in case you are curious about it.
Now the folding. In your head divide the length of the dough in three.
Bring one edge three quarters of the way towards the other edge.
And then close it. Just like a book.
If you don't understand just keep swiping. Maybe you will get it.
Dust with flour. Bottom and top.
Cover and put it in the fridge for about 20 minutes.
Always work with a clean surface. You can clean it while the dough is resting. Take the dough out of the fridge.
Dough and more sprinkles. Try do put the open side towards bottom and up. That way you get less chances of butter coming out when you are rolling it.. But again, not that important.
If you don't know how to sprinkle the bottom once you get the dough rolling here is a "technique". Just roll the dough in the rolling pin.
Try to do it from middle to the outside. Or not. Whatever works for you.
One more layer of butter mixture.
Just like a sandwich.
Cover, fridge and rest again.
Take it out.
Repeat the process one more time.
Sprinkle, fold, fridge and rest again. Be patient.
Roll out again.
Now a different kind of rolling.
Almost like a cigar.
Trim the edges.
Maybe cut in half.
Wrap and put one in the fridge and the other in the freezer (it lasts about 6 months). You just need one this time.
These molds are very hard to find in the US. You can ship them from Portugal or just find ones that work. It's up to you.
Take the dough out of the fridge after 30 minutes or so.
Cut a little coin.
You almost can see the layers of butter. If looks like that you are in the right direction
Grab a bowl with cold water. You will need it to stretch the dough when it's in the mold.
Test one (the how to its on the next slide) to see if its the right size. If it is just go again and do a lot of coins. You don't really need to out butter in the molds.
Here how it's done. Make sure the bottom it's thin but you can't see the metal. Dip your fingers in the water so the dough doesn't stick to your fingers.
Coins in the molds.
Spread. Store them in the fridge while you make the filling.
And no, you can't buy dough already made.
Pre-heat your oven at 550. Ideally it's 570 but this is maximum temperature I can get.
Recipe book out. There was a lot of testing so this recipe works properly.
What you will need. Pretty simple from now on.
The syrup. Some lemon zest and a stick of cinnamon. 270g of sugar and 145g of water.
Milk/cream mixture. 325g of milk and 35g of flour. You can use half and half you want. Gets richer and there is nothing wrong with that.
Sugar, cinnamon, water and lemon.
You need to bring it to 100C.
If you don't have a thermometer just boil it for about 3:30 minutes
You can always test the syrup by doing this with a wooden spoon. It drops but leaves a trace being.
Put in another container so it doesn't continue to cook. Reserve.
Flour in a bowl.
A little bit of milk.
Put the rest to boil.
When the milk boils add it to the mixture. Always whisking.
Measure out 275 grams of the syrup. Save the rest for a cocktail. Or mulled wine.
Add it to the milk mixture.
Separate yolks from whites.
Side by side.
Add a bit of the mixture to the yolks. Always whisking. This will prevent from having cooked yolks in the mixture.
And then mix all together.
To see if the mixture is right you can test one.
Or in a ramekin if you don't want to loose that precious dough.
Get the molds ready.
Don't get greedy and fill them all the way to the top.
Oven with them.
8 to 10 minutes.
Out.. Its very hot, don't burn yourself. Sprinkle with some cold water.. It's fun.
They come out very easily.
Sprinkle with some cinnamon powder.. And snack!
Great job. Be aware that in Portugal you might find better ones. Commercial ovens go to a higher temperature. Makes it better/more color.
Put them in a box.
Just give them as a gift if you don't want to eat them all.
Thank you for watching.