How to Make Buns without Butter

To know how to make a bun without butter, you must first start with the dough. Carefully sift the flour to prevent lumps and bumps. When the flour is fine, put it in a bowl with a little warm water and yeast. Make sure to use fresh yeast for the best results, as it will help the dough rise better, giving your buns a light and airy texture.

When the yeast is dissolved, add the eggs, oil, sugar, lemon zest, and a pinch of salt. Mix the dough well and then progressively add a little water until the dough is compact and perfect for the buns without butter. The lemon zest is a crucial ingredient as it imparts a fresh aroma and subtle flavor, enhancing the overall taste of the buns.

You'll have to knead the dough until it is compact and ready to go. Kneading is essential as it develops the gluten, giving your buns structure and chewiness. Next, roll it all up into a round ball shape and let it stand for about 2 hours until the volume is twice the original size. This resting period allows the yeast to work its magic, ensuring a soft and fluffy texture.

After that, you will have to knead the dough, and then make small balls. For the mass, you will also have to make small strips about 50 centimeters and roll them out following the traditional form of the ensaimada buns. It's important to ensure that the strips are of even thickness for uniform baking. Additionally, you can lightly oil your hands to prevent the dough from sticking while shaping.

Let the rolled strips sit in a warm place. You can put them inside the oven, but remember not to turn it on. Leave them there until you see how the volume of our dough buns enlarges and swells. The warmth facilitates further rising, leading to a fluffier bun. It should be noted that this step is critical to achieve the desired texture and appearance in the final product.

The last step that must be taken when making buns without lard is to turn the oven up to 200 ° C, above and below, and to pop the buns in. Let them bake for about 15 or 20 minutes and when you see that they are golden, take them out of the oven and glaze them with beaten egg. The egg glaze not only gives a shiny finish but also adds a slight richness to the surface.

Afterward, sprinkle some sweet sugar over the ensaimadas without butter and let them cool somewhere for up to 20 minutes and then they're ready to be eaten. For a special touch, you might consider adding a dusting of cinnamon along with the sugar, which complements the citrus notes from the lemon zest beautifully.

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