Famous in the Balearic Islands and Mallorca, Spanish aerial buns with a unique aroma and taste can be purchased early in the morning on the street stalls of cozy streets. But, unfortunately, not everyone has the opportunity to try the delicacy directly in Spain, but there is the opportunity to cook buns at home.
Spanish Buns - General Principles
In appearance, Spanish buns can be different: small portioned without fillings, sprinkled with powder, large "snails" with a variety of fillers. Custards are considered to be popular custards, chocolate, apricots, Catalan cream, one of the most beloved by the Spaniards - "angel hair" filling - jam made from the fiber part of pumpkin specially prepared for buns. In addition, Spanish buns with meat fillings are prepared, including all kinds of local spices.
1. Spanish custard buns
Ingredients:
• 25 g of pressed yeast;
• water - 130 ml;
• sugar - 125 g;
• 1 egg;
• flour - 12 large spoons;
• sunflower oil - 20 ml;
• a pinch of salt;
On custard:
• 350 ml - milk;
• legume vanilla - 1 pc.;
• corn starch - 10 g;
• a small amount of butter;
• a couple of eggs.
For sprinkling:
• icing sugar - 125 g.
Cooking method:
1. Pour yeast into heated water with sugar, stir and dissolve.
2. After 10-20 minutes, break the egg into the yeast mass, add flour and sunflower oil, knead the dough.
3. Salt the dough while kneading.
4. Cover the finished dough with a plastic bag and leave to rise.
5. Cooking custard: pour milk into a deep metal container, put the vanilla pod, boil over high heat. Separate the yolks from the proteins and beat in a separate cup with corn starch and sugar. Continuing to stir, pour a little hot milk into the yolks. Put on a small fire, and, continuously stirring, pour in the remaining milk, bring to a boil, stir, turn off the heat and cool.
6. Divide the dough into pieces, knead, stretch into flat cakes.
7. Lubricate each layer with butter, put a small amount of cream.
8. Wrap a roll, make a snail.
9. To form the formed products in a greased form, bake no more than half an hour at a moderate temperature.
10. Remove the baked buns from the oven, sprinkle with powdered sugar.
2. Spanish cinnamon rolls with raisins
Ingredients:
• flour - 14 tablespoons;
• dry yeast - 25 g;
• sugar - 35 grams;
• a pinch of salt;
• 1 egg;
• vegetable oil - a small amount;
• water - 130 ml;
• butter - half the package.
Filling:
• raisins and ground cinnamon - a handful.
Cooking method:
1. Stir loose components in a deep container.
2. Beat the egg in heated water, pour in loose components, knead the dough, let rise.
3. Melt the butter, cool, pour half into the dough, knead well and leave to rise again.
4. Rinse and soak the raisins for several minutes in boiling water, then rinse, drain the water.
5. Cut the dough into pieces, roll into thin cakes.
6. Lubricate with melted butter.
7. In the middle, put a little swollen raisins, sprinkle with cinnamon.
8. Wrap a sausage, pinch the edges, form a snail.
9. Spread Spanish buns with raisins and cinnamon on a frying sheet, covered with parchment, grease again with oil, let stand.
10. Bake in a hot oven until golden at moderate temperature.
3. Spanish buns with apples, nuts and honey
Ingredients:
• flour - 5 handfuls;
• yeast - 15 g;
• 20 g of honey;
• milk - a little more than a glass;
• 10 ml of olive oil;
• 1 egg;
• salt - half a teaspoon;
• 2 green apples;
• a handful of walnuts without shells;
• butter - 350 g, including for lubricating formations;
• a pinch of powdered sugar and ground cinnamon.
Cooking method:
1. Stir the salt with flour.
2. Dissolve the yeast in warmed milk, add honey, mix.
3. Pour the yeast mixture into the flour with salt, add the egg, olive oil, knead thoroughly, cover with a plastic bag, let rise.
4. In a frying pan with melted butter, put apples without a peel, diced, darken for about four minutes.
5. Roll out the dough into a thin cake, grease with oil.
6. Put the stewed apples in the center, sprinkle with cinnamon, wrap in a sausage, grind the edges, curl up in the form of a snail.
7. Put on a baking sheet, let rise.
8. Bake in a hot oven at not high temperature.
9. Put the finished buns on a cutting board, sprinkle with icing sugar, cool.
4. Spanish buns with ground breadcrumbs
Ingredients:
• 130 g butter;
• flour - 6 large spoons;
• a couple of eggs;
• milk - half a liter;
• 150 ml of water;
• yeast - 20 g;
• 25 g of salt and sugar;
• a small amount of butter to lubricate the rolls;
• ground crackers, powdered sugar - for sprinkling.
Cooking method:
1. In a mug with water, dilute yeast with 10 grams of sugar, leave to swell.
2. Combine the flour, salt and remaining sugar in a bowl, stir with melted butter, milk, eggs, pour into a yeast mixture, leave to rise for several hours.
3. At the end of this time, roll the dough into a layer, roll the sausage.
4. Divide the sausage into pieces 5 cm wide, put the finished product on an oiled baking sheet, grease with oil, sprinkle with breadcrumbs.
5. Bake in an oven heated to 190 degrees for about half an hour at a low temperature.
5. Spanish Pumpkin Buns
Ingredients for the dough:
• flour - 12 large spoons;
• salt, dry yeast - 25 g each;
• sugar - 35 g;
• 1 egg;
• sunflower oil - 40 ml;
• water - 130 ml.
Filling:
• butter - 130 g;
• a small piece of fresh pumpkin;
• a handful of powdered sugar.
Cooking method:
1. Mix all loose components of the dough.
2. Pour warm water, add an egg, sunflower oil, knead the dough and let rise.
3. Make the filling: grind the pumpkin in a blender, add powdered sugar and melted butter, stir well.
4. Divide the dough into several small parts, form flat cakes with your hands, grease with butter.
5. Put the filling in the center, form a "snail".
6. Put the finished product on a baking sheet, greased with vegetable oil, put for proofing in a warm place.
7. Bake at not high temperature for no more than half an hour.
6. Puff spanish jam buns
Ingredients:
• water - 350 ml;
• flour - 12 large spoons;
• 1 egg;
• a pinch of salt;
• sugar - 1 handful;
• less than one kilogram of butter.
Filling:
• jam - 1 large mug.
Cooking method:
1. Beat the egg with water, add sugar, salt, flour, knead the dough. Let it rest.
2. Form thin rectangles from oil.
3. Divide the dough into two pieces, roll into a thin cake.
4. Put one rectangle of butter on the cake, wrap it, grind the edges and roll out.
5. So do with the remaining rectangles of oil.
6. Wrap puff pastry in a plastic bag, cool in the refrigerator for 40 minutes.
7. Roll out the dough into a thin layer, cut it into strips.
8. Put a little jam in the center of the strip.
9. Wrap with sausage, fasten the edges firmly, cut into portioned slices.
10. Put the products on a greased or margarine mold, bake in an oven preheated to 230 degrees for no more than half an hour.
11. Cool the finished buns on wire racks.
7. Spanish buns with canned cherries
Ingredients:
• two more tablespoons of vegetable oil;
• a teaspoon of dried yeast;
• 300 grams of flour;
• a pinch of salt;
• two tea spoons of sugar;
• egg;
• 120 ml of warm water;
• powdered sugar to taste;
• canned cherries.
Cooking method:
1. Pour flour into the mixer bowl, add yeast, sugar and salt. Mix.
2. Break the egg into the mass, pour the melted butter and warm water.
3. Knead, using a mixer, elastic dough.
4. Put the dough in a dry bowl, cover with a film or towel, remove for a while to the side until the dough is doubled.
5. Divide the settled dough into four equal parts, roll each rectangle.
6. Lubricate each layer with plenty of melted butter, put in a straight line canned cherries without syrup. Roll up the layers.
7. Form a “snail” from the roll.
8. Cover the pan with baking paper. Put out Spanish buns, let them rise.
9. Return to oven at moderate temperature for 30 minutes.
10. Sprinkle the finished baked powder to taste.
Spanish Buns: Secrets
• Use only fresh, quality products.
• Do not replace butter with margarine. The taste of the rolls will be different.
• Be sure to sift the flour before kneading the dough.
• Butter is most conveniently melted in the microwave; do not allow to boil. Cool ghee at room temperature.
• To add a special aroma, add a little vanillin to the sweet bun dough.
• To prevent Spanish buns from burning, cover the frying sheet with special baking paper or grease it with plenty of oil.
• In addition to the above fillings, you can use any other to your liking. Filling options: homemade or store marmalade, curd, a mixture of chopped nuts and honey, a baked apple with cinnamon, all kinds of creams. From nutritious fillings: minced meat fried with onions, mushrooms stewed in sour cream, an egg with onions and cheese, just cheese, garlic with cottage cheese and herbs.
