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I'm always on the lookout for quick, easy recipes and with ingredients from the pantry, that also solve my dinner. In this way I found, on the Morilands kitchen blog, this country bun perfect for family and friends gatherings.
As I have already told you, it is fast, and the ingredients we usually have at home. And if not, I think you could add other ingredients, or add more of one, less of another, depending on your taste.
At home we liked it a lot, and I see it ideal for informal meetings with friends.
A couple of little things, use wheat flour, which I did not have and I put pastry and it was very "sweet". And the other thing, since I get on badly with removable molds (they all come out bad) I put one that was not removable and threaded and it has been very compact.
Campero bun
A recipe for informal dinners with which to take advantage of the ingredients that we have in the fridge.
Equivalences with TM21
very good looking, this weekend falls for sure ………… ..
I would like to make this recipe, well copy it in my F, I HOPE IT COMES OUT THANKS.
Surely yes! Try it and you will see how delicious it is. You will tell us. Lucky!
Very good for this weekend
Hello Virtues
Bakery yeast? or chemistry?
Thank you,
Friday night falls for sure ... mmmm I already smell it hahaha thank you.
That good looking, I really want to do it. My question is also the yeast, is it the Royal type?
Thank you
I already did it and it is delicious and easy, ideal to take to the field.
What a good looking !!! I will try to do it, although I am celiac I will try it with my own flour. One doubt, I can't handle the removable molds, they come out badly, and I don't have any thread, can you advise me on another? Thank you very much !!! I am delighted with your page !!! kisses
It has to be great. In addition, these types of recipes are great to take to dinners with friends. I'm sure I will try it very soon. Thanks.
Hello!! I received the recipe by email this morning and I have it in the oven waiting to see the result. I'm still a bit of a novice (I only have the thermo since the end of February), but in the kneading step I was missing a step that is the closed glass. I don't know if it is taken for granted… I have looked at it in another recipe that I had for preñaos buns and that's how it started to knead. Otherwise, all good. Thank you for the recipe!!
The yeast I used was the baking yeast, that's why it came out so sweet ...
next time I will try it with yeast also powder but the bakery…. I'll tell you ...
I think I'll do it this weekend, I'm already savoring it…. One question, I don't have sunflower oil at home, can I make it with olive oil?
Hello JUsti, I don't know if it will come out very strong ... maybe substituting for butter?
Last night I got down to work and the result has been excellent !! Thank you for the recipe. I used wheat flour and a removable round mold and it was perfect. Greetings from Cádiz.
Well, I used wheat flour and baking powder and it still tasted sweet… Would I add more salt to it? Does anyone think of what the fault could be? But whoever likes the mix between sweet and salty is the perfect recipe!
Terrific, it has been a success.
Instead of oil I have used butter and I have left it for 4 minutes in the first step so that the mamtequilla will mix well.
I have used royal yeast and wheat flour and it was not sweet.
I did it, it looks really cool, but when it comes to trying it …………… it's weird, since I don't know what it tastes like, I liked it, but it's something I try but don't repeat, that is, I did it and tried a piece but I am not wanting another piece, as a novelty it is fine but somewhat sweet, but thanks for the recipe
The same thing happened to me, it was something sweet, I'm studying changes….
Good, I have made the country bread twice and both times the same thing has happened to me, it crumbles when cutting it, the appearance is very beautiful and the taste too but I cannot make a clean cut of the slice, it is undone, and the color inside is like the one with a cake, they could tell me why, thank you
Try to put the smaller pieces of sausage ... And when you make the cut use a serrated knife.
Let's see if the next one is the final one!
Thanks for answering, I already cut it with a serrated knife, and the sausage is one of the packets that come in the super that is already cut, I don't know what it may be due to, I would like to try again to see if the third time it goes The expired date, I have read the recipe and I make it as is.
Ains ... well, I don't know then ... I would put less sausage in it and leave it in the oven until it is well cooked ... Let's see if that's lucky !!
Hi!
I made this bun this weekend, it looked great, it had an unbeatable flavor, but it was too compact, we are the kind that when you have a chunk you better have something to drink next to it !! I used baker's yeast, do you think that's why? the next time I do, I'll use normal chemistry to see how it works.
Thanks for your wonderful recipes !!!
Indeed Raquel, in this case you have to use chemical yeast (like the one used to make cakes). Baker's yeast is used to make doughs that need more strength (for example, bread, roscón de reyes ...). Good luck for the next time!
Thank you very much Irene !!
Hello… I still haven't done it but I will and I would like to know which is the best option in terms of yeast, oil or butter… that is why I am reading the comments to document myself well… the truth is that it looks amazing And my question is: it is not necessary to paint it with an egg? ... is that according to I see the photo it seems that it had that aspect… .a kiss, thanks
That, that, try it and tell us. It does have calories but a day is a day, don't you think?
Kisses!
I haven't done it yet but it looks great. And also very easy and fast.
That's true! Go ahead and prepare it because it is worth it. For me, it's great when guests come because it spreads a lot. And people ... I guarantee it ... their jaws drop. You will tell us. Kisses.