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dan lepard s recipes for basque butter buns plus fried milk bread aka torrija baking the guardian skip to main content skip to navigation print subscriptions search jobs sign in uk uk edition us edition australia edition europe edition international edition the guardian back to home the guardian news opinion sport culture lifestyle show more hide expanded menu news view all news uk news us politics world news climate crisis middle east ukraine football newsletters business environment uk politics science tech global development obituaries opinion view all opinion the guardian view columnists cartoons opinion videos letters sport view all sport football cricket rugby union tennis cycling f1 golf boxing rugby league racing us sports culture view all culture film music tv radio books art design stage games classical lifestyle view all lifestyle the filter fashion food recipes travel health fitness women men love sex beauty home garden money cars search input google search search support us print subscriptions search jobs hire with guardian jobs holidays live events about us digital archive guardian print shop patrons guardian licensing the guardian app video podcasts pictures newsletters today s paper inside the guardian guardian weekly crosswords wordiply corrections tips search input google search search search jobs hire with guardian jobs holidays live events about us digital archive guardian print shop patrons guardian licensing the filter fashion food recipes travel health fitness women men love sex beauty home garden money cars dan lepard s basque butter buns you don t have to live in san sebastián to enjoy this mid afternoon treat photograph colin campbell for the guardian dan lepard s basque butter buns you don t have to live in san sebastián to enjoy this mid afternoon treat photograph colin campbell for the guardian how to bake baking dan lepard s recipes for basque butter buns plus fried milk bread aka torrija a buttercream filled sweet bun that basques love mid afternoon plus a comforting breakfast treat dan lepard fri 20 jul 2012 22 59 bst share prefer the guardian on google basque butter buns the basque for these is gurin opila though they re better known by their spanish name bollo de mantequilla finished with a little granulated sugar before baking and filled with a rich but light buttercream once cold they epitomise the gentle calm of a bilbao afternoon no kneading on an oiled surface for once but you will have the chance to make a glorious mess when you work in the butter 150ml milk 3 medium egg yolks 1 tsp fast action yeast 450g 00 flour plus extra for shaping 50g caster sugar 2 tsp fine salt 100g unsalted butter beaten egg and extra sugar to finish vanilla buttercream to serve bring the milk to a boil this helps to make the buns light then leave to cool beat in the yolks and yeast then add the flour sugar and salt and mix evenly to a firm dough cover and leave for 30 minutes so the dough has a chance to rise a little before the onslaught of butter put the dough on a dry worktop pat it out roughly then pile on the butter roll the dough and butter together then break up the mass with your fingers and claw at it over and over until it breaks up and the butter starts to work in using a scrubbing action with your clawed hands work the dough backwards and forwards again and again until after about five minutes you have a smooth dough and sore arms scrape up the dough put it back in the bowl then cover and leave for an hour alternatively if you re lucky enough to have an upright mixer combine the two using that when the dough has risen by half one to two hours shape into 50g ovals using more flour then place on a tray lined with nonstick paper and leave to rise by almost double heat the oven to 200c 180c fan assisted 390f gas mark 6 brush the buns with beaten egg sprinkle with sugar and bake for about 14 minutes or until lightly coloured leave until cold then split and fill with a little vanilla buttercream to serve torrija fried milk bread walking through the main square in san sebastián after an intense morning of baking we stopped at a small patisserie that had a tray of fried bread heavily dredged in sugar and cinnamon it s called torrija like french toast said my friend ibán but very different in flavour and texture soaking really good but stale bread overnight in milk reduces it to an almost ethereal softness so that then after it s dipped in batter and fried in a light olive oil the crumb almost vanishes and turns to a creamy softness not quite diet food but utterly simple and very comforting in the afternoon on a warm day 2cm thick slices of 1 to 2 day old stale bread whole milk 1 tbsp caster sugar for the batter 250ml cold water 200g plain flour 2 medium eggs ¼ tsp salt 1 tsp baking powder a mix of olive and sunflower oil for frying sugar and cinnamon to finish the night before remove and discard the crusts from the bread then cover the slices with milk sweetened with the caster sugar and leave in the fridge overnight to soften the next day about 30 minutes before frying beat the water flour eggs salt and baking powder until smooth heat about 1cm of oil ideally a 50 50 mix of olive oil and sunflower or other neutral oil in a smallish frying pan until just hot enough to brown a drizzle of batter in about a minute check your batter has the consistency of thick cream thin with a little cold water if necessary then carefully scoop the bread out of the bowl with a slotted spoon sink it in the batter then scoop it out drain and fry until golden repeat with the rest of the bread and sprinkle heavily with sugar and cinnamon while still hot danlepard com guardian watch a video of dan lepard making basque butter buns explore more on these topics baking how to bake food snacks cake breakfast bread features share reuse this content comments sign in or create your guardian account to join the discussion most viewed most viewed the filter fashion food recipes travel health 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