Easy Bollos de Naranja
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5
21 reviews
Excellent
Easy Bollos de Naranja
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Easy Bollos de Naranja are soft orange-flavored bread rolls made with bread flour, milk, orange juice, butter, eggs, and zest. The dough undergoes extended kneading to develop strong gluten, resulting in a tight, smooth texture. After rising, the dough is shaped and baked into sweet rolls with a sugar coating that highlights the citrus flavor. These rolls have a tender crumb and delicate orange aroma, ideal for breakfast or snacks.
Description
This bread recipe uses a combination of bread flour and instant yeast mixed first to distribute yeast evenly. The wet ingredients include warmed milk, orange juice, softened butter, whole eggs, egg yolks, kosher salt, vanilla extract, and fresh orange zest, which impart a pronounced citrus flavor. The dough is mixed on low speed for 8 to 12 minutes to achieve intense gluten development, leading to a smooth, elastic dough that bakes into well-structured rolls.
After bulk fermentation with gentle folds to strengthen the dough, it is shaped and coated with granulated sugar before baking to add sweetness and a crunchy exterior. The orange zest and juice provide a natural bright flavor, and the large egg content contributes richness and tenderness.
The bollos are best enjoyed fresh due to their soft texture but can be stored briefly. They pair well with butter or preserves for a breakfast or snack. Their slightly sweet, citrus essence distinguishes them from typical rolls.
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Ingredients
- 1.02 kg bread flour 2 lb 4 oz
- 400 ml milk 110° to 115°F, whole
- 50 ml orange juice at room temperature, fresh
- 30 g instant dry yeast 1 oz
- 9 g kosher salt quantity 1.5 teaspoons
- 150 g granulated sugar
- 150 g unsalted butter or margarine; softened
- 150 g egg room temperature, 3 large; 5-¼ oz total
- 60 g egg room temperature, yolk; 2 large; 2 oz total
- 15 ml vanilla extract pure
- orange zest from 2 oranges
Sugar Coating:
- 200 g granulated sugar
Instructions
- In a large bowl, combine the flour and yeast; set aside. This preliminary step helps to distribute the yeast in the dough evenly. In the stand mixer bowl, add the milk, butter, eggs, egg yolks, orange juice, salt, orange zest, and vanilla extract. Mix with the dough hook attachment on low speed for 8 to 12 minutes. The dough should have very strong gluten development and be very tight but smooth. Mix to the intense stage of gluten development.
- Lightly oil your hands and a large bowl. Place the dough in the bowl and knead it over itself until it forms a smooth ball. Ensure the entire surface of the dough is lightly covered with oil to prevent drying out. Cover the bowl with cling film to create a seal and allow the dough to undergo bulk fermentation until it has nearly doubled in size, about 30 minutes. Gently fold the dough to further develop the gluten in the dough. Continue the fermentation process for another 30 minutes.
- Line a sheet pan with parchment paper and grease the parchment paper. Divide the dough into 36 pieces (2 oz / 60g each) by hand. Shape each piece into a tight round and press lightly with the palm of your hand to flatten slightly. Transfer, seam side down, to the prepared baking pan. Proof, covered, until the dough springs back slowly to the touch but does not collapse for 45 to 60 minutes.
- Heat the oil in a heavy-duty pot to 350°F (175°C). Once the oil reaches the desired temperature, lightly grease a steel skimmer spoon. Carefully transfer the proofed Bollos, a few at a time, seam side down, and fry, until golden brown on the first side, 1 minute. Turn and fry for another 1-½ minutes. Turn once more and fry until the top is deep golden brown, about 20 to 30 seconds.
- Lift the Bollos from the hot oil, allowing the oil to drain away over the pot. Transfer to a paper towel-lined baking sheet to drain and cool slightly. While still warm, gently toss in the sugar until both sides are well coated, place them side down on racks, and sift confectioners sugar over them once they are fully cooled.
- Camila’s Tips: To test for intense gluten development, remove a piece of dough from the mixer, dip it in flour, and stretch it from underneath. If the dough stretches to form a thin membrane, allowing light to filter through, then the gluten has been properly and sufficiently developed. When the dough is overmixed, it will be sticky and wet and will have little or no elasticity. This occurs because the gluten strands have been broken down; the resulting will not rise properly.
- If you want to fill your Bollos, fill a pastry bag with a small plain pastry tip and inject 1 oz/30g of Crema Pastelera, Chocolate Pastry Cream, dulce de leche, or your favorite fruit preserves into each bollo. Next, gently toss the bollos in sugar until both sides are well coated. Place the coated bollos on cooling racks, ensuring they are arranged with the sugared side facing down. Once the bollos are fully cooled, sift the confectioners’ sugar over them.😋
Equipments used:
Notes
- Store plain bollos in an airtight container at room temperature up to 2 days; those with fillings should be refrigerated and consumed within 2 days.
- Consumption is recommended soon after baking for best texture and flavor.
- Freezing is not generally advised; if done, cool fully, freeze in an airtight container for up to 2 months, thaw before serving.
- Proper gluten development through thorough mixing is key to the dough’s structure and texture.
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
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