Pebete

1. In a bowl, mix the 2 tablespoons of milk and the yeast.
2. Let the mixture sit for 10 minutes.
3. In the bowl of a stand mixer, combine the flour, milk powder and sugar.
4. Dig a well in the center and add the diluted yeast.
5. Knead at medium speed, gradually incorporating the water.
6. When the dough is homogeneous, add the butter and salt and knead again for 10 minutes at low to medium speed, until the butter has completely absorbed the dough.
7. Remove the dough from the bowl, place it on a work surface and knead vigorously for 5 minutes.
8. Cover the dough with a cloth and let it rise for 45 minutes, away from drafts.
9. Divide the dough into 8 pieces of 4 oz (120 g) and roll them up.
10. Let stand 15 minutes again.
11. Flatten each ball of dough to form a disc about 5 inches (12 centimeters) in diameter.
12. Take one of the edges and fold it toward the center and do the same with the opposite edge, then fold down the ends giving them a rather rounded shape.
13. Turn the loaves over and work them with a slight back and forth motion.
14. Divide the buns on a baking sheet lined with parchment paper, spacing them about ¾ inch (1.5 to 2 cm).
15. Cover them with a cloth and let them rise for 30 minutes.

Chuño

1. During the last rise, prepare the chuño:
2. In a small saucepan, combine the cornstarch and cold water.
3. Place over medium heat and bring to a boil, stirring until a slightly thick mixture is obtained.
4. Remove from heat and let cool.

Baking

1. Preheat the oven to 390 F (200°C) for 15 minutes.
2. Brush each bun with the chuño.
3. Lower the oven temperature to 350 F (180°C).
4. Bake the breads for 20 minutes.
5. Remove the baking sheet, brush again with chuño and bake again for 10 additional minutes.
6. Let cool on rack.