Bollos de mantequilla from Bilbao

Instructions

FIRST DAY

Make the dough.

1. Keep 2 tablespoons of milk.
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.
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.
4. Dissolve the yeast in the milk we had reserved and pour it to the dough. Knead again until it is completely integrated.
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.

Make bulk fermentation.

1. Once we have a perfect gluten development, make a ball with the dough.
2. 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).
3. Put it in the fridge and let it stand overnight.

SECOND DAY

Warm the dough and preshape.

1. Remove the dough from the cold 2 hours before preshaping.
2. Dump the dough on a clean surface and divide it into 19-20 equal pieces, about 1,75 oz/piece (50 g).
   
   
3. Preshape, remember to place the dough pieces always in the center of each piece before preshaping. Make a ball and let it rest for 20 minutes covered with a plastic film.
   
4. Shape the rolls in the same way that we would shape a bread batard.
5. Exert tension to the roll and place it on a baking sheet lined with baking paper.
   
6. Repeat the same process with the rest of the pieces.
   
7. Remember to leave space between them as they will grow during the rising and baking. In my case, I've divided them into two trays.
8. Cover with film and let rise until the volume is tripled. In my case it was 5 hours at 82,4ºF (28º C).

   

Bake.

1. Preheat oven to 375ºF (180º C).
2. Brush with egg beaten with a pinch of salt, sprinkle sugar on the surface and place the tray at medium height.
   
3. 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.
4. Remove and allow to cool completely on a rack.
5. Repeat the process with the other batch.

Make the butter cream.

1. Dump the yolks in a medium bowl, set aside.
2. Pour the water in a saucepan along with the sugar and place it in over medium heat.
3. Leave, without stirring, until it reaches the thread point. If you have a digital thermometer, leave until the syrup reaches 244º F (118ºC).
4. 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.
5. Whisk, increasing the speed progressively, but without reaching the maximum. We will do it until they increase their volume and acquire a spongy texture.
6. Let them cool completely.
7. Add the butter, little by little, and beating at the same time until obtain a soft cream.

Fill the bollos de mantequilla.

1. Cut the bun in half lengthwise and fill generously with butter cream.
2. Cover with the other half of bun and enjoy with our eyes closed. Yeah, closed. you'll get the same feeling as when you're dreaming something wonderful.
   

Notes

• Can I use fresh yeast instead of baker's dry yeast? Yes, of course. In this case remember that the proportion is 3 g of fresh yeast for every 1 g of dry yeast.
• Knead a lot and very well, developing well the gluten you are guaranteed to get a very spongy crumb bun.
  
• Respect the rising times so that the pieces acquire the correct volume, do not explode creating a crack and their texture is very spongy. Don't be anxious! :D
• Can I speed up the rising process in any way? I have never been in favor of placing dough into the oven at low temperatures, for example 86ºC (30°C). This will always tend to be higher and we run the risk of spoiling the taste of our dough. If you want to help the dough in a very cold season, you can place the dough inside the oven only with the light on, nothing else. In my case I manage to reach 75º-82º F (24-28ºC).
• Is the mandatory to make the process in 2 days? No, not at all. But it is much more comfortable and practical so that you don't have to worry about the dough all day long. And baking at dawn...
• Try not to exceed the baking time of the buns, otherwise they will be dry and not very soft.
• I recommend you fill the buns as soon as you are going to eat them. This way you can keep the buns stored in a large zip bag and butter cream inside an airtight glass container in the fridge. Otherwise the butter will get very hard and so will the bun.
• The butter cream can be kept refrigerated for 3-4 days. Keep in mind that the yolks will be cooked when you pour the hot syrup on them. There is no risk of salmonella since it dies at 158º F (70ºC).
• Warm the butter cream before filling the buns to make it easy to spread.
  

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