If you are looking for a whole sweet recipe, I leave you this great idea to make whole wheat miguelitos or milk breads also called. Of Spanish origin, with puff pastry and filled with pastry cream. This Argentine version that we know here is different but equally delicious and filled with milk caramel!
As Argentinian, dulce de leche is one of the weaknesses that I have among others. One cannot resist! These miguelitos in whole wheat version are very delicious! It doesn’t really feel a big difference from all-purpose flour.
The miguelitos are originally filled with pastry cream. Which if you want to prepare and fill with it, no problem. f you do not have the mood to make it or you do not like it, use milk caramel or the sweet that you like the most, but it should have a very thick consistency.
Let’s talk a bit about the recipe:
This dough is very easy to make. But the leavening times must be respected. If you use dry yeast, you may sometimes think that it does not work or does not rise the same as fresh yeast. If this happens to you, it may be that you are keeping it in an inappropriate place or perhaps you should try different brands to compare and notice the differences.
The breads come out light, product of the fermentation. If they come out heavy it is because you did not let them rise correctly. It is a not very sweet dough because then when filling with milk caramel it would be too cloying and that is then the reason that the recipe contains little sugar.
The ingredients are more than common and easily accessible in any store. They have options like orange zest, lemon zest or both, which are great. The convenient thing is to use all whole grain ingredients but sometimes it is difficult to get whole wheat sugar so I use the white one but if you have, always use whole wheat sugar.
When you are form the dough buns if you are not familiar with cooking and more with this type of recipe. The thing to keep in mind is that each bun you make gives them the smoothest possible shape and the dough close is always facing down (facing the baking sheet). Because if not when baking and it has its correct growth, it will open and the buns will be deformed.
Making dough balls may be the easiest and fastest thing to do. Although there are other forms of miguelitos with an elongated shape. If you know the technique to make them come out like this or if it is easier or more beautiful to do, use the one you want the most. Here I did the simplest thing to do, the idea is not to overwhelm anyone and that everyone can do it.
Placing the dough balls on the baking sheet does not need to be too far apart from each other. Actually when baking these should touch each other and thus retain their moisture during baking (I separated them more because I wanted them round). They should also be covered with a plastic film so that the dumplings do not dry out while waiting for them to rise.
About the baking it is very fast and takes very few minutes. I recommend not browning too much because whole wheat flours are not the same as all-purpose flours, and sometimes the more the bread is browned they will taste bitter. So keep an eye on your oven so this doesn’t happen. Once cold, they are separated by hand for their correct filling.
To fill these whole wheat miguelitos, you should barely make a downward-sloping cut and only halfway down (it doesn’t cut completely, the bread shouldn’t separate). With your fingers open the bread a little and fill it. It is recommended to use a pastry bag to do this. It is more practical, easier and aesthetically more attractive.
At the end you can sprinkle with icing sugar if you wish and simply enjoy it with that coffee or the traditional Argentine mate!
Do you have any doubt or suggestion? Write me a comment at the end of this recipe 👇
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- Whole wheat flour 500 g / 17,64 oz
- Whole wheat sugar 80 g / 2,82 oz / 7 tbsps
- Butter 75 g / 2,65 oz / 3 tbsps
- Milk 150 ml / 1 cup
- Eggs 2
- Dry yeast 5 g / 0,18 oz / 1 tsp- Fresh yeast 20 g / 0,71 oz
- Salt 1 tsp
- Orange zest 1
- Lemon zest 1
- Vanilla essence
- Milk caramel for pastries c/n
- Custard cream c/n
- For paint the buns:
- Egg 1
- Milk 8 tbsps
- Pinch of salt
- Place the whole wheat flour and sugar on the table or electric dough mixer.
- Dissolve the yeast in the warm milk and let it rest for 15 minutes. Then add and mix.
- Incorporate the eggs one by one and knead until everything is integrated.
- Finally, add the butter and knead until you get a smooth, soft and elastic dough (at first it is quite sticky, it is knead a lot until you get a uniform dough again). If you have an electric dough mixer, you realize that it is ready because it detaches from the mixer bowl and gets caught in the hook.
- Make a bun with the dough, cover and let it rise until it doubles in volume.
- Divide the dough into buns of 40 grams (1,41 oz) of dough each. Place on a buttered baking dish. Paint barely with the egg and milk mixture. Cover with cling film and let rest until they double in volume.
- Bake at 180 degrees (356 °F) for 20-25 minutes or until just golden brown.
- Once cold, separate the buns with the hand. Make a cut inclined downwards without going beyond the middle of the bread and without cutting it completely (it must stay joined). Fill with dulce de leche (milk caramel for pastries) or pastry cream. Sprinkle with powdered sugar if desired.