Vegan Argentine 'Facturas' with Dulce de Leche Filling

Ingredients

• 3 cups All-purpose flour
• 1 cup Vegan butter, cold and cubed
• 1/4 cup Granulated sugar
• 2 teaspoons Instant dry yeast
• 1 teaspoon Salt
• 3/4 cup Unsweetened almond milk
• 1 teaspoon Vanilla extract
• 1 cup Vegan dulce de leche
• 2 tablespoons Aquafaba
• 2 tablespoons Turbinado sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine flour, sugar, yeast, and salt.
2. 2Cut in the cold vegan butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. 3In a separate bowl, whisk together almond milk and vanilla extract.
4. 4Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.
5. 5Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
6. 6Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
7. 7Preheat oven to 190°C. Line a baking sheet with parchment paper.
8. 8Punch down the dough and divide it into 12 equal pieces. Shape each piece into your desired 'factura' shape (e.g., croissants, spirals, braids).
9. 9Place the shaped pastries on the prepared baking sheet, leaving some space between each.
10. 10Cover and let rise for another 20-30 minutes.
11. 11Brush the pastries with aquafaba and sprinkle with turbinado sugar.
12. 12Bake for 20-25 minutes, or until golden brown.
13. 13Let cool slightly before filling with vegan dulce de leche.

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