500 g of wheat flour
250 ml of milk
50g butter
50g of sugar
12 g fresh yeast
4g of salt
2 eggs


  1. In a medium bowl, dissolve the yeast and 10 grams of sugar in warm milk. Rest in a warm place until it begins to ferment.
  2. In a large bowl, sift the flour and add the yeast mixture, the eggs, the rest of the sugar and the salt, knead until everything is integrated and a homogeneous mixture is obtained.
  3. Add the diced butter at room temperature and knead until smooth and elastic, shape into a ball, cover with a clean kitchen towel, and rise in a warm place for about 90 minutes or until doubled in size.
  4. Divide the dough into pieces of about 50 grams each and give them an oval or โ€œtorpedoโ€ shape, distribute on a baking tray and rest covered with a kitchen towel for about 30 minutes.
  5. Varnish the buns with egg glaze (1 yolk + 15 ml of milk) and make 2 or 3 transversal cuts with a sharp knife.
  6. Turn on and pre-heat the oven to 180ยฐC (356ยฐF) for about 10 minutes.
  7. Bake the breads of milk for 20 to 30 minutes until they acquire a dark golden color, remove from the oven and cool on a baking rack.

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