Bolillo Stuffed with Cream Cheese & Jalapeño

85 mins
Serves 8
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Directions

  1. 1Add 4 cups of all-purpose flour to the mixer.
  2. 2Add 4 cups of all-purpose flour to the mixer.
  3. 3Add 4 cups of all-purpose flour to the mixer.
  4. 4Add 2 tablespoons of sugar.
  5. 5Add 2 tablespoons of sugar.
  6. 6Add 2 tablespoons of sugar.
  7. 7Add 1 envelope of active dry yeast.
  8. 8Add 1 envelope of active dry yeast.
  9. 9Add 1 envelope of active dry yeast.
  10. 10Add 1 teaspoon of salt.
  11. 11Add 1 teaspoon of salt.
  12. 12Add 1 teaspoon of salt.
  13. 13Mix your dry ingredients and add 1 cup of warm water.
  14. 14Mix your dry ingredients and add 1 cup of warm water.
  15. 15Mix your dry ingredients and add 1 cup of warm water.
  16. 16Add a fourth of a cup of vegetable shortening.
  17. 17Add a fourth of a cup of vegetable shortening.
  18. 18Add a fourth of a cup of vegetable shortening.
  19. 19Mix for 10 minutes or until it's nice and stretchy.
  20. 20Mix for 10 minutes or until it's nice and stretchy.
  21. 21Mix for 10 minutes or until it's nice and stretchy.
  22. 22Transfer it to a greased bowl, cover it, and let it rest for 1 hour.
  23. 23Transfer it to a greased bowl, cover it, and let it rest for 1 hour.
  24. 24Transfer it to a greased bowl, cover it, and let it rest for 1 hour.
  25. 25Prepare your pickled jalapeño and cream cheese.
  26. 26Prepare your pickled jalapeño and cream cheese.
  27. 27Prepare your pickled jalapeño and cream cheese.
  28. 28Once it's doubled in size, remove it from the bowl and separate it into 8 to 10 equal balls of dough.
  29. 29Once it's doubled in size, remove it from the bowl and separate it into 8 to 10 equal balls of dough.
  30. 30Once it's doubled in size, remove it from the bowl and separate it into 8 to 10 equal balls of dough.
  31. 31Roll it out to 6 to 8 inch rounds.
  32. 32Roll it out to 6 to 8 inch rounds.
  33. 33Roll it out to 6 to 8 inch rounds.
  34. 34Add your cream cheese and your pickled jalapeño.
  35. 35Add your cream cheese and your pickled jalapeño.
  36. 36Add your cream cheese and your pickled jalapeño.
  37. 37Fold over the flap and pinch it closed.
  38. 38Fold over the flap and pinch it closed.
  39. 39Fold over the flap and pinch it closed.
  40. 40Roll it over like an enchilada and pinch the sides and the ends closed.
  41. 41Roll it over like an enchilada and pinch the sides and the ends closed.
  42. 42Roll it over like an enchilada and pinch the sides and the ends closed.
  43. 43Place it on a greased cookie sheet.
  44. 44Place it on a greased cookie sheet.
  45. 45Place it on a greased cookie sheet.
  46. 46Make small cuts on the top and glaze with egg and milk mixture.
  47. 47Make small cuts on the top and glaze with egg and milk mixture.
  48. 48Make small cuts on the top and glaze with egg and milk mixture.
  49. 49Bake at 350 degrees for 20 to 25 minutes.
  50. 50Bake at 350 degrees for 20 to 25 minutes.
  51. 51Bake at 350 degrees for 20 to 25 minutes.
  52. 52Let them cool down and enjoy.
  53. 53Let them cool down and enjoy.
  54. 54Let them cool down and enjoy.

Ingredients

  • 4 cups All-purpose flour
  • 4 cups All-purpose flour
  • 4 cups All-purpose flour
  • 2 tablespoons Sugar
  • 2 tablespoons Sugar
  • 2 tablespoons Sugar
  • 1 envelope Active dry yeast
  • 1 envelope Active dry yeast
  • 1 envelope Active dry yeast
  • 1 teaspoon Salt
  • 1 teaspoon Salt
  • 1 teaspoon Salt
  • 1 cup Warm water
  • 1 cup Warm water
  • 1 cup Warm water
  • 0.25 cup Vegetable shortening
  • 0.25 cup Vegetable shortening
  • 0.25 cup Vegetable shortening
  • Pickled jalapeño
  • Pickled jalapeño
  • Pickled jalapeño
  • Cream cheese
  • Cream cheese
  • Cream cheese
  • Egg
  • Egg
  • Egg
  • Milk
  • Milk
  • Milk

Equipment

MixerMeasuring cupMeasuring spoonGreased bowlCover (cloth)Rolling pinGreased cookie sheetKnifeBrushOven