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 Paraguayan Doughnuts.
Fill them with your favorite options like Crema Pastelera, Guava Preserve, Dulce de Leche, Chocolate Pastry Cream, or your favorite fruit preserves. Each bite will be a moment of pure delight, making your afternoon break extra special.
For more delicious recipes, try our Bollo de Naranja, Crispy Orange Doughnuts, Bolinho de Chuva, and delightful Drop Doughnuts!😉
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What is Bollo?
Bollo, also known as Bola de Fraile, Bola de Berlim, Berlinesas, Suspiro de Monja, Bombas, Sonho de Padaria, or Doughnuts, are sweet yeast dough treats. They are deep-fried until golden brown and coated in sugar.
Bollos are light, fluffy, and slightly chewy, with a crispy exterior. Enjoy them plain or filled with various sweet fillings like pastry cream, guava, or dulce de leche. Bollos are perfect for dessert or as a satisfying snack.
About This Bollos Paraguayos Recipe:
- Taste: Our Bollos Paraguayos are incredibly delicious, boasting flavor. The combination of granulated sugar and vanilla extract adds a delightful sweetness, making them an irresistible treat.
- Texture: These Bollos Paraguayos have a soft and tender texture, thanks to the use of butter in the dough. They are light and fluffy, making each bite a delightful experience.
- Method: Our recipe uses a simple and easy-to-follow method. After sifting the flour and combining the ingredients in a stand mixer, the dough is kneaded until it becomes smooth and elastic. The dough is then shaped into balls, left to rise, and finally fried until golden and perfectly cooked. The coating of granulated sugar adds a sweet crunch to the exterior, enhancing the overall experience.
Bollos Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Bread flour: Provides structure and texture to the Bollos.
- Instant dry yeast: Acts as a leavening agent, helping the dough to rise and create a light and airy texture.
- Milk: Used to hydrate the dough and activate the yeast for fermentation.
- Kosher salt: Enhances the flavor of the dough and balances the sweetness of the sugar.
- Granulated sugar: Adds sweetness to the dough and enhances the overall taste of the pastries.
- Unsalted butter: Provides richness and flavor to the dough, resulting in a tender and buttery texture.
- Large eggs & Egg yolks: Adds moisture and helps bind the dough together.
- Pure Vanilla Extract: Enhances their overall taste.
- More granulated sugar (for sugar coating): Used to coat the fried Bollos Paraguayos, adding sweetness and a crunchy texture.
- Oil (for frying): Used to fry the doughnuts until they turn golden and achieve a crisp exterior.
Tools you'll need
How to Make Bollos
Note: The full instructions are provided in the recipe card below.
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.😋
Substitutions
- Bread flour: If you don't have bread flour, don't worry; simply use all-purpose flour. However, remember that the doughnut's texture may be slightly different.
- Whole milk: You can use low-fat or non-dairy alternatives like almond or soy milk. However, the texture and flavor of the dough may be slightly different.
- Instant dry yeast: You can use active dry yeast instead of instant yeast, but you'll need to activate it in water before using it in the recipe. Alternatively, you can also use fresh yeast, but you'll need to use about 50g to achieve the same leavening effect.
- Unsalted butter: You can use salted butter instead of unsalted butter, but you'll need to adjust the amount of salt added to the recipe accordingly.
- Granulated sugar: You can use brown sugar or coconut sugar instead of granulated sugar, but remember that it will affect the flavor and color of the doughnuts.
- Pure Vanilla Extract: You can use other flavorings like almond or lemon zest instead of vanilla extract.
Variations
- Spices Bollos: Adding cinnamon, nutmeg, or cardamom to the dough adds flavor and aroma.
- Glazed Bollos: After frying the Bolls balls, dip them in a simple glaze made from powdered sugar and milk. You can also add vanilla extract or other flavorings to the glaze for added taste.
- Cinnamon Sugar Bollos: Roll the freshly fried doughnut balls in a mixture of cinnamon and granulated sugar for a delicious cinnamon-sugar coating.
- Chocolate Ganache Bollos: Dip the doughnut balls in a rich chocolate ganache for a decadent chocolate flavor.
Jelly or Jam-Filled Bollos: Use a piping bag to inject your favorite jelly or jam into the doughnut balls after frying. - Nutella-Stuffed Bollos: Fill the bollos with Nutella or any other chocolate hazelnut spread for a delightful surprise inside.
- Powdered Sugar Dusting: Simply dust the warm bollos with powdered sugar for a classic and easy topping.
- Sprinkle-Topped Bollos: Dip the freshly fried doughnut balls in glaze or melted chocolate and add colorful sprinkles on top for a fun and festive look.
- Lemon Glaze Bollos: Make a zesty lemon glaze using lemon juice and powdered sugar to drizzle over the bollos.
- Matcha Bollos: Add matcha powder to the dough for a unique and earthy flavor, then dust them with powdered sugar or matcha powder.
- Maple Glaze Ballos: Create a maple-flavored glaze using maple syrup and powdered sugar for a sweet and rich topping.
How to Serve
- Plain: You can serve the bollos as they are, fresh from the fryer and coated in sugar. They are best served warm and crispy on the outside and soft and fluffy on the inside.
- Filled: You can cut a small hole in the side of the bollos and fill them with your desired filling, such as pastry cream, Nutella, Dulce de Leche, or jam.
- Topped: For extra flavor and texture, you can top the bollos with powdered sugar, cocoa powder, or chopped nuts.
- Dipped: You can serve the bollos with a side of chocolate ganache or caramel sauce for dipping.
- With Coffee or Tea: Bollos is perfect for enjoying coffee or tea as a morning or afternoon treat.
- Party Treats: Bollos can be a great addition to any party, whether a birthday party, baby shower, or a get-together with friends.
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.
Tips for Making The Best Bollos Paraguayos
- Use Fresh Ingredients: Always use fresh and good-quality ingredients to ensure the best flavor and texture.
- Proper Dough Handling: Handle the dough gently and avoid overmixing, as it can result in tough and dense Bollos.
- Proof the Dough: Allow the dough to rise adequately during both the first and second proofing stages. This step is crucial for achieving a light and airy texture.
- Consistent Size: Aim for consistent doughnut ball sizes to ensure even cooking and a professional appearance.
- Correct Frying Temperature: Maintain the frying oil at the correct temperature (around 350°F or 175°C) to achieve a golden and evenly cooked exterior.
- Use a Thermometer: Use a kitchen thermometer to check the oil temperature and the internal temperature of the doughnuts. They should reach around 200°F (93°C) to be fully cooked.
- Drain Excess Oil: After frying, place the Bollos on paper towels to drain excess oil and keep them from becoming greasy.
- Fillings: Experiment with different fillings like jam, jelly, custard, chocolate, or fruit preserves to add variety and deliciousness.
- Powdered Sugar: Coat the freshly made bollos with granulated sugar while they are still warm for a classic finishing touch.
- Enjoy Fresh: Bollos are best enjoyed fresh on the same day they are made. If you have leftovers, consider storing them properly and reheat if needed to preserve their taste and texture.
FAQ
Why is my Bollos dense and heavy?
Dense bollos may be a result of overmixing the dough or not allowing it to rise properly. Ensure you follow the recipe and don't overwork the dough during kneading.
My Bollos is not round and smooth. What could be the issue?
Irregular shapes can occur if the dough is not properly portioned or if it's not rolled into smooth balls. Make sure to measure equal amounts of dough and shape them uniformly.
My Bollos is pale and greasy after frying. How can I fix this?
The oil temperature might be too low. Ensure the oil is at the correct frying temperature (around 350°F or 175°C) before adding the doughnuts. Also, make sure to drain the fried doughnuts on paper towels to remove excess oil.
Why do my Bollos collapse or deflate after frying?
This issue can occur if the dough is over proofed during the second rising. Avoid letting the dough rise for too long and maintain the recommended proofing times.
My Bollos are tough and chewy. How can I make them softer?
To achieve softer Bollos, use a higher-fat content in the dough, such as adding more butter or using whole milk. Also, avoid over kneading the dough.
Can I make Bollos ahead of time and store them?
While Bollos are best enjoyed fresh, you can store plain, unfilled doughnuts in an airtight container at room temperature for up to 2 days.
How do I fill my Bollos with fillings like jam or custard?
Use a piping bag fitted with a filling tip to inject the filling into the bollos. Insert the tip into the side of the doughnut and gently squeeze the filling inside.
Can I freeze Paraguayan Doughnuts?
Freezing Bollos is not recommended, as it may affect their texture and freshness. It's best to enjoy them right after making.
My Bollos have a bitter taste. What went wrong?
A bitter taste may result from overcooking the bollos or using rancid oil. Ensure that the oil is fresh and at the correct frying temperature.
Can I reheat Bollos if they are not freshly made?
Yes, you can reheat plain, unfilled Bollos in a low oven or microwave to enjoy them again.
Watch How to Make It
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Recipe
Easy Paraguayan Bollos
Ingredients
- 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
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.😋
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.