Little buns

Little buns

Pambazos

By
From
My Abuelo's Mexican Feast
Makes
20

These are lovely light buns that are served as finger food on special occasions. Traditional fillings include papas con chorizo (chorizo and potatoes) and pulled pork, beef or chicken.

Ingredients

Quantity Ingredient
7g dried yeast
170g warm water
500g strong flour
1 tablespoon sugar
1 teaspoon salt
100g lard, at room temperature

Fillings

Quantity Ingredient
Pulled pork and avocado salsa
or Potato, chorizo and green sauce
or Pulled beef in bean sauce
or Pulled chicken in red sauce

Method

  1. Dissolve the yeast in a little of the warm water and rest for 5 minutes or until it bubbles. Add the remaining water. Set aside.
  2. Place the flour in a large bowl with the sugar and salt and combine. Using your hands, mix in the softened lard and yeast–water mixture. Add a little more water if necessary to form a smooth, pliable dough.
  3. Knead the dough on a lightly floured surface for about 15 minutes or until elastic and glossy. Shape the dough into a ball, place in a greased bowl, cover with a clean tea towel and leave to rest in a warm place for around 2 hours or until doubled in size.
  4. Punch the dough down and knead lightly.
  5. Cut the dough into 20 even-sized pieces and shape into walnut-sized balls. Roll out the balls slightly with a rolling pin, shaping them into elongated circles. Place on a baking tray lined with baking paper, cover with a tea towel and allow to rest for a further hour.
  6. Preheat the oven to 180°C. Bake the pambazos for 15 minutes or until golden.
  7. Your pambazos are ready to be filled with a range of fillings.
Tags:
Mexican
Latin
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