{"id":14971,"date":"2018-03-07T10:28:26","date_gmt":"2018-03-07T09:28:26","guid":{"rendered":"https:\/\/bake-street.com\/?p=14971"},"modified":"2026-04-08T12:29:29","modified_gmt":"2026-04-08T10:29:29","slug":"bollos-de-mantequilla-from-bilbao","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/bollos-de-mantequilla-from-bilbao\/","title":{"rendered":"Bollos de mantequilla from Bilbao"},"content":{"rendered":"

Whoever has been in Bilbao<\/a> and has not enjoyed bollos de mantequilla or butter buns<\/strong>, has not made the trip as it should be done. In that case, you will have no choice but to go back there and enjoy one of them ((two or as many as you need) accompanied by a brewed coffee. If it looks very bad for you, the other option you have is to encourage yourself to prepare the recipe I leave you today and enjoy them at home.<\/p>\n

The smell and flavor of this bun is impossible to compare with other sweets. It is true that there are many similar recipes that make a very tender, soft and spongy bun. But if I’m honest with you, besides the bun, the secret lies in the filling<\/strong>. A butter cream<\/strong> that makes the eyes close by themselves to enjoy it 100%.<\/p>\n

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Origin bollos de mantequilla<\/em> from Bilbao.<\/h5>\n

Bollos de mantequilla<\/em> were not an invention in itself, but an adaptation of another recipe.<\/p>\n

In 1813, two cousins arrived to Bilbao, Bernardo Pedro Franconi<\/strong> and Francesco Matossi<\/strong>, from Poschiavo, a small Swiss village. They were selling goat’s milk, even though this was no longer a big business.<\/p>\n

They opened a small bakery on Correo Street around 1830. It was joined with a cafe in the back open to Plaza Nueva.<\/p>\n

The pastry shop was inspired by a shop they had met in Venice and Milan.<\/h5>\n

They specialized in pasteles de arro<\/em>z (rice cakes), Russian cakes, rum triangles… and milk buns that eventually became known as “Suizos<\/em>” – “Swiss”. Butter cream filling in these Swiss bun gave rise to what was called “El Bollo<\/strong>“.<\/p>\n

Their success was such that, around 1871, they opened a second establishment in the Arenal. Over time, many franchises were opened under the brand name “Matossi & Franconi y C\u00eda<\/strong>” in different cities such as Santander, Burgos, Pamplona and Madrid. This brand was specialized in coffee, haute pastry, ice cream and liqueurs.<\/p>\n

Imagine this moment. You are sitting in a cafeteria in front of an immense glass window where we can see daily life unfolding. Your freshly brewed, steaming coffee on a marble table. And next to it is a small white plate on which you have just been served a tender bollo de mantequill<\/em>a… What more can you ask for?<\/p>\n

Well, you can always ask for something else. If in the background we have good music to go with it, as a whole it will be completely round.\u00a0For example,“Si tu vois ma m\u00e8re” by Sidney Bechet<\/strong>.<\/p>\n