I made this practice mini loaf the other day as an experiment born out of an experiment: I had made a coca with a focaccia dough made with my beer starter (and a couple of cans of Camden Hells lager instead of water), and I had set some dough aside to practice shaping it into a baguette, as I don’t have lots of experience with that type of shaping.
Then I was gathering ingredients to make an omelette, when I noticed there were two sausages in the fridge, and that gave me an even better idea:
These sweet crumbly buns are typically made in Benidorm (Alicante) around the 3rd of February, which is Sant Blai’s patron day (Saint Blaise).
I had an older recipe which didn’t work out well. This time I more or less followed another blogger’s recipe (in Spanish). Thanks, Carmen! ??
A word of caution: these buns are pretty calorific, which might explain why they’re only made once a year. But on the other hand, they are gluten free, so if you want to make a sweet treat for someone who can’t eat wheat, this could be it.