Easy Paraguayan Bollos

Name: Easy Paraguayan Bollos
Prep time: 15 min
Cook time: 3 min
Total time: 2 h 18 min
Yield: 36 Bollos
Ingredients: 1.02 kg (2 lb 4 oz) bread flour; 450 ml (1 lb) Whole Milk; 30 g (1 oz) instant dry yeast; 9 g (1-½ teaspoons) Kosher Salt; 150 g (5-¼ oz) granulated sugar; 150 g (5-¼ oz) unsalted butter; 150 g (5-¼ oz / 3 large) eggs; 60 g (2 oz/ 2 large) egg yolks; 30 ml ( 2 tablespoons) Pure Vanilla Extract; 200 g ( 1 cup) granulated sugar

User Reviews

5.0

66 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 18 mins
Servings
36 Bollos
Calories
250 kcal
Course
Dessert
Cuisine
Paraguayan

Easy Paraguayan Bollos

Deacon Moody

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This is our take on "Bollos Paraguayos" - a sweet treat you'll love! These delicious pastries are simple to make and perfect for a delightful afternoon snack with coffee. Our easy-to-follow recipe ensures soft, tender, and irresistibly sweet Bollos Paraguayos. Fill them with your favorite options like Crema Pastelera, Guava Preserve, Dulce de Leche, or any other mouthwatering you choose. Each bite will be a moment of pure delight, making your afternoon break extra special.😉

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Ingredients

Servings

1.02 kg (2 lb 4 oz) bread flour
450 ml (1 lb) Whole Milk (110 °F-115 °F)
30 g (1 oz) instant dry yeast
9 g (1-½ teaspoons) Kosher Salt
150 g (5-¼ oz) granulated sugar
150 g (5-¼ oz) unsalted butter , soft
150 g (5-¼ oz / 3 large) eggs , room temperature
60 g (2 oz/ 2 large) egg yolks , room temperature
30 ml ( 2 tablespoons) Pure Vanilla Extract

Sugar Coating:

200 g ( 1 cup) granulated sugar or as needed

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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, salt, 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

How to Store
Bollos are best eaten as soon as possible after making, but if you have plain leftover bollos, you can store them in an airtight container or resealable plastic bag at room temperature for up to 2 days. However, if the bollos have fillings, it is best to keep them in the refrigerator. Refrigerated bollos with fillings can stay fresh for up to 2 days. Make sure to store them in an airtight container to maintain their quality. Proper storage will help preserve the freshness of the bollos for a limited time, but it's best to enjoy them as soon as possible to savor their deliciousness at its peak.
Make-Ahead
We don't recommend making bollos ahead of time. Bollos are best eaten as soon as possible after making.
How to Freeze
We don't recommend freezing bollos, as they are best enjoyed fresh. If you still wish to freeze them, cool the bollos without filling to room temperature after baking. Place them in a freezer-safe container or bag, remove air to prevent freezer burn, label with date, and freeze for up to 2 months. Thaw at room temperature or in the fridge, warm slightly if desired, and serve as is or fill with your preferred filling.