Bollos de mantequilla de Bilbao

  • Level: 9 bollos



  • 500 gramos strong flour
  • 12 gramos fresh yeast
  • 3 eggs
  • 125 mililitros milk
  • 130 gramos sugar
  • 100 gramos softened butter
  • 1 egg yolk for brushing
  • Sugar


  • 200 gramos softened butter
  • 200 gramos sugar
  • 3 egg yolks
  • 100 mililitros water



  1. Dissolve yeast in the milk and reserve.
  2. Beat the butter until softens.
  3. Add egg and milk to the mix and whisk together.
  4. In two or three parts, add the flour and knead, but not a lot as the original recipe doesn’t really like kneading.
  5. Put he dough into a floured bowl and let it sit for 4 hours or overnight.
  6. After the sitting time, knead a little so the dough goes back to its original size.
  7. Preheat oven to 180º.
  8. Divide the dough in pieces of around 100g.
  9. Round the dough and place the balls into an oven rack.
  10. Paint them with an egg yolk and a dash of water whisked. Sprinkle some sugar on top.
  11. Bake for 10-12 minutes or until golden.


  1. Whisk the egg yolks and reserve.
  2. Putt he water and the sugar into a saucepan and make a syrup: take off the heat when it reaches 100º.
  3. Add the yolks and whisk immediately or the egg will cook. Let it cool completely.
  4. Add the butter and beat until thickened.

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