Bolas de Fraile para Vender

Serves 45
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Directions

  1. 1In a bowl, place 1 kg of flour and make a well in the center for the yeast.
  2. 2In a bowl, place 1 kg of flour and make a well in the center for the yeast.
  3. 3In a bowl, place 1 kg of flour and make a well in the center for the yeast.
  4. 4Add 1 spoonful of sugar and a little warm water to the yeast.
  5. 5Add 1 spoonful of sugar and a little warm water to the yeast.
  6. 6Add 1 spoonful of sugar and a little warm water to the yeast.
  7. 7Mix with love and let it rest for 5 minutes to ferment.
  8. 8Mix with love and let it rest for 5 minutes to ferment.
  9. 9Mix with love and let it rest for 5 minutes to ferment.
  10. 10After 5 minutes, incorporate the eggs, sugar, butter, and vanilla essence into the ferment.
  11. 11After 5 minutes, incorporate the eggs, sugar, butter, and vanilla essence into the ferment.
  12. 12After 5 minutes, incorporate the eggs, sugar, butter, and vanilla essence into the ferment.
  13. 13Knead the dough for about 5 to 10 minutes until smooth and elastic, even if it's sticky.
  14. 14Knead the dough for about 5 to 10 minutes until smooth and elastic, even if it's sticky.
  15. 15Knead the dough for about 5 to 10 minutes until smooth and elastic, even if it's sticky.
  16. 16Let the dough rest for 30 minutes until it doubles in size.
  17. 17Let the dough rest for 30 minutes until it doubles in size.
  18. 18Let the dough rest for 30 minutes until it doubles in size.
  19. 19Divide the dough into 30 or 40 gram balls.
  20. 20Divide the dough into 30 or 40 gram balls.
  21. 21Divide the dough into 30 or 40 gram balls.
  22. 22Shape the dough into round balls by forming your hands into a claw shape and moving in circles.
  23. 23Shape the dough into round balls by forming your hands into a claw shape and moving in circles.
  24. 24Shape the dough into round balls by forming your hands into a claw shape and moving in circles.
  25. 25Let the shaped balls rest for an hour.
  26. 26Let the shaped balls rest for an hour.
  27. 27Let the shaped balls rest for an hour.
  28. 28Fry the balls in abundant beef fat at medium temperature.
  29. 29Fry the balls in abundant beef fat at medium temperature.
  30. 30Fry the balls in abundant beef fat at medium temperature.
  31. 31Once cooked, remove the balls and let them drain on absorbent paper.
  32. 32Once cooked, remove the balls and let them drain on absorbent paper.
  33. 33Once cooked, remove the balls and let them drain on absorbent paper.
  34. 34Roll the warm balls in abundant sugar.
  35. 35Roll the warm balls in abundant sugar.
  36. 36Roll the warm balls in abundant sugar.
  37. 37Make a small cut in each ball with a knife.
  38. 38Make a small cut in each ball with a knife.
  39. 39Make a small cut in each ball with a knife.
  40. 40Fill the balls generously with dulce de leche repostero.
  41. 41Fill the balls generously with dulce de leche repostero.
  42. 42Fill the balls generously with dulce de leche repostero.

Ingredients

  • 1 kg Harina 0000
  • 1 kg Harina 0000
  • 1 kg Harina 0000
  • 120 gr Azúcar
  • 120 gr Azúcar
  • 120 gr Azúcar
  • 100 gr Manteca o margarina
  • 100 gr Manteca o margarina
  • 100 gr Manteca o margarina
  • 400 cc Agua tibia
  • 400 cc Agua tibia
  • 400 cc Agua tibia
  • 40 gr Levadura fresca
  • 40 gr Levadura fresca
  • 40 gr Levadura fresca
  • 2 huevos
  • 2 huevos
  • 2 huevos
  • 1 Ralladura de limón
  • 1 Ralladura de limón
  • 1 Ralladura de limón
  • Esencia de vainilla
  • Esencia de vainilla
  • Esencia de vainilla
  • 1 kg Dulce de leche repostero
  • 1 kg Dulce de leche repostero
  • 1 kg Dulce de leche repostero

Equipment

bowlspatulascraperpaper towelknife

Tips

  • Knead for 5 to 10 minutes without adding more flour, even if sticky.
  • Divide dough into 30 or 40 gram balls.
  • Fry in abundant beef fat at medium temperature.
  • Use a spatula or scraper to lift the balls.