Bolillo Stuffed with Cream Cheese & Jalapeño
Directions
- 1Add 4 cups of all-purpose flour to the mixer.
- 2Add 2 tablespoons of sugar.
- 3Add 1 envelope of active dry yeast.
- 4Add 1 teaspoon of salt.
- 5Mix your dry ingredients and add 1 cup of warm water.
- 6Add a fourth of a cup of vegetable shortening.
- 7Mix for 10 minutes or until it's nice and stretchy.
- 8Transfer it to a greased bowl, cover it, and let it rest for 1 hour.
- 9Prepare your pickled jalapeño and cream cheese.
- 10Once it's doubled in size, remove it from the bowl and separate it into 8 to 10 equal balls of dough.
- 11Roll it out to 6 to 8 inch rounds.
- 12Add your cream cheese and your pickled jalapeño.
- 13Fold over the flap and pinch it closed.
- 14Roll it over like an enchilada and pinch the sides and the ends closed.
- 15Place it on a greased cookie sheet.
- 16Make small cuts on the top and glaze with egg and milk mixture.
- 17Bake at 350 degrees for 20 to 25 minutes.
- 18Let them cool down and enjoy.
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Sugar
- 1 envelope Active dry yeast
- 1 teaspoon Salt
- 1 cup Warm water
- 0.25 cup Vegetable shortening
- Pickled jalapeño
- Cream cheese
- Egg
- Milk
Equipment
MixerMeasuring cupMeasuring spoonGreased bowlCover (cloth)Rolling pinGreased cookie sheetKnifeBrushOven
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