Bollos de mantequilla from Bilbao

Step 1

Keep 2 tablespoons of milk.

Step 2

In a bowl add the flour together with the eggs, milk, salt and half of sugar. Mix with your hands to amalgamate the ingredients.

Step 3

Start to integrate the butter into the mixture and work to start mixing it. We will alternate the addition of butter with part of the reserved sugar, kneading after each addition so that the ingredients begin to amalgamate.

Step 4

Dissolve the yeast in the milk we had reserved and pour it to the dough. Knead again until it is completely integrated.

Step 5

Once we have added all the butter, knead until you get a good gluten development. The dough must be elastic and not cracked. It will take us a long time to reach this point, we must make an intensive kneading. About 40 - 50 minutes.

Step 6

Once we have a perfect gluten development, make a ball with the dough.

Step 7

Grease a tupper or hermetic container, place the dough inside and let it rise until it has grown 1/3 of its volume. In my case it took 2 hours and 20 minutes at 71,6º F (22ºC).

Step 8

Put it in the fridge and let it stand overnight.

Step 9

Remove the dough from the cold 2 hours before preshaping.

Step 10

Shape the rolls in the same way that we would shape a bread batard.

Step 11

Preheat oven to 375ºF (180º C).

Step 12

Bake for 12-14 minutes, they should take a light and beautiful golden color. Remember that the internal temperature must reach 190-195ºF (88-90ºC) for baking to be complete.

Step 13

Remove and allow to cool completely on a rack.

Step 14

Dump the yolks in a medium bowl, set aside.

Step 15

Pour the water in a saucepan along with the sugar and place it in over medium heat.

Step 16

Leave, without stirring, until it reaches the thread point. If you have a digital thermometer, leave until the syrup reaches 244º F (118ºC).

Step 17

Remove from the heat and start to pour the syrup, in a thin and continuous thread, on the yolks while beating it with a hand mixer or electric hand mixer.

Step 18

Whisk, increasing the speed progressively, but without reaching the maximum. We will do it until they increase their volume and acquire a spongy texture.

Step 19

Let them cool completely.

Step 20

Add the butter, little by little, and beating at the same time until obtain a soft cream.

Step 21

Cut the bun in half lengthwise and fill generously with butter cream.