Bolillos
Bolillos are the Mexican adaptation of the classic French baguette, renowned for their crispy exterior and soft, fluffy interior. These versatile rolls are perfect for sandwiches, tortas, or even enjoyed hot out of the oven on their own. In this recipe, we'll guide you through creating authentic bolillos, offering an option to fill them with cream cheese and jalapeños for an added zesty twist.
Ingredients:
🌊 1/4 cup warm water
🍞 3 tbsp active dry yeast
🍬 3 tbsp white sugar
🌾 6 cups flour
🧂 2 tsp salt
🌿 3 tsp vegetable oil
🚰 1.5 cups water
Instructions:
Activate the Yeast:
- In a small bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Stir until the mixture is smooth and free of lumps. Cover with plastic wrap and let it rest until the mixture doubles in size.
Prepare the Dough:
- In a large mixing bowl or the bowl of a mixer, mix together the flour, salt, the remaining sugar, and the activated yeast mixture.
- Gradually add the vegetable oil and water, mixing continuously. Depending on your kitchen's temperature, you may need more or less water. Aim for a slightly sticky dough.
- Knead the dough by hand or in the mixer until it is smooth and elastic.
- Lightly coat the top of the dough with oil, cover with plastic wrap, and let it rise until it doubles in size.
Shape the Bolillos:
- Once risen, divide the dough into eight equal pieces for larger rolls, or twelve for smaller ones.
- If stuffing with jalapeños and cheese, flatten the pieces slightly and add the filling before shaping.
- Roll each piece into an elongated shape, pressing the ends to form pointed tips.
Final Rise:
- Place the shaped rolls on a baking sheet lined with parchment paper. Brush or spray the tops lightly with oil.
- Cover with plastic wrap and let them rise until they double in size again.
Bake the Bolillos:
- Preheat your oven to 375°F (190°C).
- Just before baking, make a shallow cut along the top of each roll with a sharp knife.
- Bake in the preheated oven for 15-20 minutes or until the bolillos are golden brown and slightly hard on the outside.
Prep Time: 1.5 hours
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Equipment: Bowl, mixer or by hand, baking sheet, parchment paper, sharp knife
Servings: Makes 8 large or 12 small bolillos
Cooking Tips:
- Ensure the water used for the yeast is warm, not hot, to properly activate the yeast.
- For an extra crisp, place a small oven-safe dish with water at the bottom of the oven while baking.
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YouTube channel: No Way José Cuisine
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