This is a simple bun that’s the base for classic Pambazos Compuestos. Everyone I’ve seen make these uses essentially the same dough as for Cemitas, with two exceptions. They add a little fat to the dough and rarely do they preferment–a step that I think gives the finished bun considerably more flavor. A note: If you’re in a hurry, you can simply start with the second step and they’ll come out fine.
INGREDIENTS
- For the biga (pre-ferment):
- 1/2 cup (75 grams) all-purpose flour
- 1/3 cup (75 grams) lukewarm water
- 2 1/4 teaspoons (8 grams) active dry or instant yeast
- For finishing the dough:
- 3 ½ cups + 1 tablespoon (500 grams) all-purpose flour, plus more for dusting
- 1 generous tablespoon (20 grams) sugar
- 3 tablespoons lard or vegetable shortening, room temperature
- 2 1/4 teaspoons (8 grams) active dry or instant yeast
- 1 1/4 cups (280 grams) lukewarm water, plus a little more as needed
INSTRUCTIONS
Make the biga and let rise. In the bowl of a stand mixer, stir together the ingredients for the biga until homogenous. Cover with plastic wrap and let stand at room temperature at least 4 hours, but preferably refrigerate overnight to develop the best flavor.
Make the dough and let rise. Remove the biga from the refrigerator and let stand at room temperature for an hour or so. Using a stand mixer fitted with a dough hook, on low speed mix the flour, salt, sugar, lard (or vegetable shortening), yeast and water into the biga. Once the ingredients come together, knead the dough on medium-low speed until the dough is smooth, elastic and pulls away from the sides of the bowl, about 6 minutes. Cover your dough and let rise until it doubles in bulk, about 1 hour.
Form the pambazos and let rise. Turn the dough onto a lightly floured surface and cut into 8 equal pieces. One at a time, form the portions into balls, cupping your palm over each portion and rolling it around with a little downward pressure. (This is easiest to do if the dough has a little traction with the work surface and your palm–in other words, don’t use too much flour.) Once all are rolled, it’s best to cover with a cloth and let rest for about 10 minutes before continuing.
Pile a generous cup of flour on your work surface. One by one, form the pambazos: Dip both sides of a ball in the flour, coating it heavily. Use your fingertips to press into an even 4-inch round. (Some bakers use a rolling pin here, but I don’t find that necessary for this small quantity.) Lay on two rimmed baking sheets lined with parchment or silicone mats, then continue with the remaining balls. Sprinkle generously with flour. The pambazos should be spaced a couple of inches apart.
Let rise, then bake. Heat the oven to 400 degrees. Let rise until double in size, about 30 minutes. Don’t let them rise more than double. Bake until the parts not covered with flour are richly browned, 18 to 20 minutes.
