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Pain bazo: recipe illustration
Snacks & baking

Pain bazo

A small, golden round bread, light and slightly sweet, baked in the oven. It's eaten at breakfast or teatime, plain or spread with butter or jam, with a milky coffee.

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Ingredients

Ingredients

Finition

Spices & seasoning

Optional extras

Instructions

  1. In a bowl, dissolve the yeast in the lukewarm milk with a spoonful of sugar and leave it for 10 minutes until the surface foams.
  2. Mix the flour, remaining sugar, salt, vanilla and aniseed, then add the eggs and the yeast mixture. Knead for 10 minutes until you have a soft, smooth dough.
  3. Gradually work in the softened butter, kneading for another 5 minutes, until the dough is elastic and no longer sticky.
  4. Cover and leave to rise for 1 hour 30 minutes at room temperature, until doubled in size.
  5. Knock back the dough, divide it into 8 balls, shape them and place them on a tray lined with baking paper. Leave them to rise for another 30 minutes.
  6. Brush with egg yolk mixed with milk, then bake at 180 °C for 18 to 20 minutes, until the buns are golden. Let them cool on a wire rack.

Variations and tips

Sweet cinnamon version. Sprinkle the buns with sugar and cinnamon before baking for a richer taste.

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Original Ecomely recipe.