Easy Paraguayan Bollos
User Reviews
5
66 reviews
Excellent
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Prep Time
15 mins
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Cook Time
3 mins
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Additional Time
2 hrs
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Total Time
2 hrs 18 mins
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Servings
36 Bollos
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Calories
250 kcal
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Course
Dessert
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Cuisine
Paraguayan
Easy Paraguayan Bollos
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Easy Paraguayan Bollos are soft, sweet breads made from a rich dough of bread flour, whole milk, yeast, sugar, butter, eggs, and vanilla extract. The dough undergoes thorough gluten development and a double bulk fermentation to create a smooth, tight, and elastic texture. After dividing and shaping, bollos are coated with granulated sugar for a sweet crust before baking.
Description
Easy Paraguayan Bollos are traditional sweet bread rolls characterized by their tender crumb and sweet crust formed from a sugar coating. The dough comprises bread flour, warm whole milk, instant dry yeast, generous amounts of sugar and butter, eggs, egg yolks for richness, kosher salt, and vanilla extract for aroma. These ingredients are mixed and kneaded extensively to develop strong gluten, resulting in a smooth, elastic dough.
The dough is placed in an oiled bowl for a two-stage fermentation that nearly doubles its volume twice, contributing to the light texture of the bollos. After fermenting, the dough is divided and shaped, then coated generously with sugar that caramelizes in baking, creating a sweet exterior.
Bollos are best consumed fresh, retaining their soft texture and sweetness. Plain bollos can be stored at room temperature for up to two days; if filled, refrigeration is recommended to maintain freshness. Although making ahead and freezing are not preferred, bollos can be frozen unfilled in an airtight container and thawed before warming and serving.
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Ingredients
- 1.02 kg bread flour 2 lb 4 oz
- 450 ml whole milk 110 °F-115 °F, 1 lb
- 30 g instant dry yeast 1 oz
- 9 g kosher salt quantity 1.5 teaspoons
- 150 g granulated sugar 5-¼ oz
- 150 g butter soft, unsalted, 5-¼ oz
- 150 g egg room temperature, 5-¼ oz, 3 large
- 60 g egg room temperature, yolk, 2 oz, 2 large
- 30 ml vanilla extract pure, 2 tablespoons
Sugar Coating:
- 200 g granulated sugar or as needed, 1 cup
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
- Bollos are best eaten fresh but can be stored at room temperature in an airtight container for up to 2 days if plain.
- If bollos have fillings, store them refrigerated in airtight containers for up to 2 days to maintain freshness.
- Making bollos ahead is not recommended as their texture and taste are optimal fresh.
- For freezing, cool unfilled bollos completely, then freeze in airtight containers for up to 2 months. Thaw at room temperature or in the fridge before warming and serving.
Genuine Reviews
User Reviews
Overall Rating
5
66 reviews
Excellent
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