4 h
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Sourdough 0.043 kg
Table salt 4.348 g
Flour enhancer 2.174 g
Yeast 6.522 g
Lard 0.004 kg
Sugar 0.002 kg

Kneading time: 14´

Temperature of the dough: 26 ºC

1st Fermentation of the dough without dividing: 10´

2nd Fermentation per piece of the divided dough: 15´

3rd Fermentation of a formed piece: 1h 15´

Baking time: 17´

Temperature of the oven: 210 ºC



  • Knead everything together until you get a fine, elastic dough.
  • For the Griol (grain) divide the dough and let rest for 10'. place on floured sheets before baking. Cut two cross shapes in the dough.
  • For the Huesitos (bones), divide 40 g pieces and round them. Let them rest for 15 minutes and then sprinkle with flour.
  • Using two balls of dough form into a bone shape.
  • Ferment the pieces at 28 ºC and 75% humidity.
  • Once the pieces have fermented and before putting them in the oven, turn the huesitos (bones) over.
  • Bake them with steam.
Nutritional information (1 portion)
Fiber 2.14 g
Saturates 0.44 g
Monounsaturated fatty acids 0.44 g
Polyunsaturated fatty acids 0.41 g
Cholesterol 0.61 mg
Calcium 8.51 mg
Iron 0.68 mg
Zinc 0.46 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 32.02 ug
Salt (Sodium) 340.43 mg
Sugars 0.57 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.