Funde la mantequilla y cuecéla hasta que tenga un bonito color dorado. Déjala enfriar.
Prepara la masa mezclando todos los ingredientes secos, excepto la levadura y añadiendo poco a poco el agua, a medida que lo vaya pidiendo la masa. Por último, integramos la levadura en la masa. Una vez este la masa homogénea y compacta con todos los ingredientes bien integrados, dívidela en piezas de 80 g cada una y forma bolas sin apretar demasiado.Deja reposar las piezas durante 30 minutos tapadas con un paño húmedo.
Forma los panecillos encima del mármol de la cocina espolvoreado con harina, cerrando los extremos de las piezas hacia el interior como si doblaras un pañuelo. Coloca los panecillos con la parte de los pliegues hacia abajo sobre un paño de cocina con bastante harina para que fermenten.
Precalienta el horno a 250ºC y pon dentro una pequeña olla con paños mojados para que se cree vapor. Si los paños se secan al cabo de un rato, añade más agua a la olla.
Cuando hayan doblado su volumen, da la vuelta a los panecillos y ponlos en la bandeja de cocción. Pulverízalos con agua y hornéalos a 220ºC durante 16 o 18 minutos.
Una vez estén hechos y fríos los panecillos, montamos la nata con el azúcar. Partimos los panecillos por la mitad y rellenamos con la nata montada, espolvoreamos azúcar glas por encima para decorar.
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