Uruguay Bites

Sorry!  Had to be done….

This recipe for easy and delicious bread from Uruguay is dedicated to the Uruguay foot ball team for its plucky performance in the WC and, of course, to Luis Suarez Chavez for his on-field performance as a Hannibal Lector wannabe.  Ladies and gentlemen, without further ado I bring you Vigilantes:  buns from Uruguay!  These little two-bite parcels of joy are reportedly the snack of choice or Uruguayan police men.  Bake them and then you and yoru world cup guests can practice your biting skills while you watch Uruguay play again on Saturday.

Ingredients (makes 20 bit sized buns) BITE SIZE – geddit?!

For the dough:

300 g plain white wheat flour
200 g milk heated to just below boiling point and allowed to cool
1.5 g instant/3 g dry/6 g fresh yeast
6 g salt
50 g butter

The jam of your choice to fill the vigilantes.  Preferably red.  It’s more dramatic.

 For the glaze:

1 egg
1 tablespoon water
Pinch each of salt and sugar


Measure the flour into a bowl and make a well in it.  Sprinkle in the sugar and the yeast and pour in the milk.  Flick flour on the surface of the milk to close the well and cover the bowl.  Let it rest for 1 hour.

how to make vigilante dough
Flour, water, and yeast transforming in the bowl

Add the salt and mix the ingredients together into a ball in the bowl.  Turn this out onto the counter and knead for 10 minutes.  Add the butter and knead for a further 10.

Pop the dough back into the bowl and cover it.  Let it rest for 2 hours.

 Shape the buns

Turn the dough out onto a non floury surface and divide it into 20 equal pieces.  Shape these into tight balls (for guidance on how to do this, click here) and let them rest under a tea towel for 5 minutes.

The book of buns by jane mason
Form the dough into small balls

Lightly flour the counter.

Gently stretch roll each ball of dough into a little square.

Make a smear of  jam from the top left corner to the bottom right corner.

Fold the top right corner over the jam and fold the bottom left corner over the top to the edge of the dough to seal up the parcel.

Pick this up with a scraper and pop it on a baking tray that you have lined with non stick baking parchment.  Repeat for all the other pieces of dough making sure you leave some room between each bun.  You may need two trays.

Cover them and let them rest for 45 minutes

Pre heat the oven to 220 degrees.

Glaze the buns and pop them in the oven.  Bake them for 15 minutes.  Let them cool completely on a wire rack before eating them.  It’s just a bit easy to eat too many – given that they are only two bites each!  I bet Luis Suarez practices on these…

Vigilanates - fresh from the oven and ready for biting.
Vigilanates – fresh from the oven and ready for biting.

Want to learn more about bread?  Come and take a course with us and learn to bake like a pro!

Like these recipes?  There are more just like it in The Book of Buns, available on Amazon.

The Book of Buns
The Book of Buns



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