Spanish buns are tender, stuffed and without. Morning begins with Spanish buns: custard, raisins, nuts, cinnamon

Spanish buns are tender, stuffed and without. Morning begins with Spanish buns: custard, raisins, nuts, cinnamon

Famous on 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 a delicacy directly in Spain, but there is an opportunity to make buns at home.

Spanish buns - general principles

The appearance of the Spanish buns can be different: small portions without fillings, powdered with powder, large “snails” with a variety of fillers. Popular fillings consider custard, chocolate, apricots, Catalan cream, one of the most beloved by the Spaniards - “angel hair” stuffing - jam from the fibrous part of the pumpkin, specially prepared for buns. In addition, prepare Spanish buns with meat fillings, including in the composition of various local spices.

1. Spanish custard buns


• 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;

• whole vanilla vanilla - 1 pc .;

• corn starch - 10 g;

• a small amount of butter;

• a couple of eggs.

For dressing:

• powdered sugar - 125 g


1. Pour the yeast into the heated water along with the sugar, stirring slowly, 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 metal deep container, put a vanilla pod, boil over high heat. Separate the yolks from the whites and whip in a separate bowl with cornstarch 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 lozenges.

7. Lubricate each layer of butter, put a small amount of cream.

8. Wrap the roll, make a snail.

9. Formed products to decompose in a greased form, bake no more than half an hour at a moderate temperature.

10. Bake buns get out of the oven, sprinkle with powdered sugar.

2. Spanish cinnamon and raisin buns


• 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 a pack.


• ground raisins and cinnamon - handful.


1. To mix loose components in deep capacity.

2. Beat the egg in heated water, pour into the bulk components, knead the dough, and let rise.

3. Melt the butter, cool, pour half into the dough, knead well and leave to rise again.

4. Rinse the raisins and soak for a few minutes in boiling water, then rinse, drain the water.

5. Cut the dough into pieces, roll it out into thin lozenges.

6. Brush with melted butter.

7. In the middle, put a little swollen raisins, sprinkle with cinnamon.

8. Wrap the sausage, pinch the edges, form a snail.

9. Spread Spanish rolls with raisins and cinnamon on a frying sheet covered with parchment, grease again and allow to stand.

10. Bake in a hot oven until golden brown at a moderate temperature.

3. Spanish buns with apples, nuts and honey


• 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 a shell;

• butter - 350 g, including for lubrication of layers;

• on a pinch of powdered sugar and ground cinnamon.


1. Stir the salt with the flour.

2. Dissolve the yeast in preheated milk, add honey, mix. 3. Pour the yeast mixture into the flour and salt, add an egg, olive oil, knead thoroughly, cover with a plastic bag, and allow to rise.

4. In a pan with melted butter, put apples without peel, cut into cubes, then four minutes.

5. Roll out the dough into a thin cake, spread it with butter.

6. Put stewed apples in the center, sprinkle with cinnamon, wrap with sausage, fasten the edges, roll in the form of a snail.

7. Put on a baking sheet, let rise.

8. Bake in a hot oven with not high temperature.

9. Put the finished buns on a chopping board, sprinkle with powdered sugar, cool.

4. Spanish buns with ground breadcrumbs


• 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 for greasing buns;

• ground crackers, icing sugar - for sprinkling.


1. In a mug of water, dilute the yeast with 10 grams of sugar, leave to swell.

2. Combine flour, salt and remaining sugar in the bowl, mix with melted butter, milk, eggs, pour into the yeast mixture, leave to rise for several hours.

3. After this time has elapsed, roll out the dough into a layer, roll it up with a sausage.

4. Divide the sausage into 5 cm wide pieces, put the finished products on the oiled baking sheet, brush with oil, sprinkle with breadcrumbs.

5. Bake in the oven heated to 190 degrees for about half an hour with not high 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.


• butter - 130 g;

• a small piece of fresh pumpkin;

• A handful of powdered sugar.


1. Mix all the bulk components of the dough.

2. Pour in warm water, add an egg, sunflower oil, knead the dough and allow to rise.

3. Make the filling: chop pumpkin in a blender, add sugar and melted butter to powder, stir well. 4. Divide the dough into several small parts, form hands with lozenges, brush with butter.

5. Put the filling in the center, form a “snail”.

6. Put the finished products on a baking sheet, greased with vegetable oil, put for a proofing in a warm place.

7. Bake at not high temperature for no more than half an hour.

6. Puff Spanish buns with jam


• water - 350 ml;

• flour - 12 large spoons;

• 1 egg;

• a pinch of salt;

• sugar - 1 handful;

• less than one kilogram of butter.


• jam - 1 large mug.


1. Beat the egg with water, add sugar, salt, flour, knead the dough. Give otlezhatsya.

2. Make thin rectangles from the oil.

3. Divide the dough into two pieces, roll into a thin cake.

4. Put on the cake one rectangle of butter, wrap, pinch the edges and roll.

5. So do the rest of the oil rectangles.

6. Wrap the puff pastry in a plastic bag, cool in the refrigerator for 40 minutes.

7. Roll the dough into a thin layer, cut it into strips.

8. In the center of the strip put a little any jam.

9. Wrap the sausage, firmly fasten the edges, cut into portions.

10. Put the product on a greased or margarine form, bake in a preheated 230 degree oven for no more than half an hour.

11. Cool the finished buns on the racks.

7. Spanish buns with canned cherries


• two more spoons of vegetable oil;

• a teaspoon of dry yeast;

• 300 grams of flour;

• a pinch of salt;

• two tea spoons of sugar;

• egg;

• 120 ml of warm water;

• to taste powdered sugar;

• canned cherries.


1. Pour flour into the bowl for the mixer, add yeast, sugar and salt. Mix.

2. Break egg into mass, pour in melted butter and warm water.

3. Knead, using a mixer, elastic dough.

4. Transfer the dough to a dry bowl, cover with foil or towel, remove for a while to the side, until the dough doubles. 5. Divide the dough into four equal parts, roll each rectangle.

6. Lubricate each layer with abundantly baked butter, put in a straight line canned cherries without syrup. Roll up layers of roll.

7. Form a “snail” from the roll.

8. Cover the tray with baking paper. Put the Spanish buns, let them rise.

9. Send to oven at moderate temperature for 30 minutes.

10. Sprinkle powdered pastries with powder to taste.

Spanish Buns: Secrets

• Use only fresh, high-quality products.

• Do not replace butter with margarine. The taste of the buns will not be so.

• Be sure to sift flour before kneading dough.

• It is most convenient to melt butter in a microwave, do not let it boil. Cool the ghee at room temperature.

• To add a special flavor, 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 liberally.

• In addition to the above listed fillings, you can use any others at your discretion. Options for filling: home or store marmalade, curd mass, a mixture of chopped nuts and honey, baked apple with cinnamon, all kinds of cream. From nourishing fillings: minced meat fried with onions, mushrooms stewed in sour cream, egg with onions and cheese, just cheese, garlic with cottage cheese and greens.

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