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.

Here's the recipe: [ Ссылка ]

00:00 Rick's Intro to Pambazo Buns
00:49 Making the Biga
02:03 Making the Dough
04:10 Letting the Dough Rise
04:59 Dividing the Dough
06:01 Forming the Dough into Balls
08:36 Baking the Buns

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