On top, a crispy and delicious sugary crust; inside, the dough is fluffy and moist. These 'bolas de fraile' are a blank canvas for your flavor desires.
Fill them with the pastry cream included in this recipe, or Guava Preserves, Dulce de Leche, Chocolate Pastry Cream, or your favorite fruit preserves -the possibilities are endless for this elegant and festive dessert!
Enjoy them as is, or pair them with hot coffee or cold milk. For more delicious recipes, try our Bollos de Naranja, Crispy Orange Doughnuts, Bolinho de Chuva, and delightful Drop Doughnuts!😉
How to Make Bolas de Fraile
Note: The full instructions are provided in the recipe card below.
- Combine flour and yeast in a large bowl and set aside.
- In a stand mixer bowl, add milk, butter, eggs, and other flavorings. Mix with dough hook attachment until very elastic.
- Knead dough by hand until smooth, then place in an oiled bowl, cover, and let rise until doubled in size (about 1 hour).
- Divide dough into 36 pieces, and shape each into a round disc.
- Place on a baking sheet lined with parchment paper, cover, and let rise for 45-60 minutes.
- Heat oil to 350°F (175°C).
- Fry dough balls a few at a time until golden brown on all sides.
- Drain on paper towels, then toss in sugar while still warm.
- Let cool slightly, then fill with pastry cream, dulce de leche, or your favorite filling.
- Sift confectioners' sugar over the top.
👀For a richer, creamier, and more luxurious pastry cream, check out our Crema Pastelera recipe.
Camila's Tips and Advice
- 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. - Use a nonreactive saucepan for Pastry Cream (Crema Pastelera) to prevent off-flavors and discoloration.
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Recipe
Easy Bola de Fraile
"Bola de Fraile," which translates to "Friar's Ball," is a delicious dessert consisting of deep-fried doughnuts dusted with powdered sugar.
Equipment
- Steel Skimmer spoon
Ingredients
For the Bolas de Fraile:
- 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
- 15 ml ( 1 tablespoon) Pure Vanilla Extract
- 14 g (¼ oz) Lemon Zest, grated or 1g (½ teaspoon) Mace or freshly grated nutmeg
For Sugar Coating:
- 200 g ( 1 cup) granulated sugar or as needed for coating
- 120 g (1 cup) Confectioner's sugar or as needed for dusting
For the Pastry Cream:
- 910 ml (2 lb) whole milk
- 1 whole vanilla bean , split lengthwise and seeds scraped out with a small spoon or 1 tablespoon pure vanilla extract
- 230 g (8 oz ) granulated sugar divided
- 90 g ( 3 oz) cornstarch
- Pinch kosher salt
- 340 g (12 oz) Eggs
- 90 g (3 oz) unsalted butter cut into small pieces
Instructions
For the Bola de Fraile:
- 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, lemon zest, 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.
For the Pastry Cream (optional):
- In a medium stainless steel saucepan over medium heat, combine the whole milk and add half of the sugar. Include the vanilla bean along with the scraped seeds. If you're using vanilla extract, you'll add it later.
- Bring the mixture to a gentle boil while stirring continuously to dissolve the sugar and prevent the mixture from burning on the bottom of the pot. Be attentive during this process to avoid boiling over, adjusting the heat as needed.
- While the milk mixture is heating up, prepare the egg mixture. In a separate bowl, whisk together the eggs, cornstarch, salt, and the remaining granulated sugar until it becomes smooth and pale yellow. This process usually takes about 5 minutes. This step is crucial as it helps create a creamy and luscious Crema Pastelera.
- Once the milk is just about to boil, remove the vanilla bean (if using) and slowly pour a small amount of the hot milk into the egg yolk mixture while whisking continuously. This is called tempering, and it helps prevent curdling. Gradually pour the rest of the hot milk into the bowl with the egg yolk mixture while whisking constantly.
- Pour the mixture back into the saucepan and place it over medium heat. Cook the pastry cream, stirring constantly and vigorously with a whisk to prevent lumps and ensure even cooking. Continue cooking until the mixture thickens and comes to a gentle boil, and the whisk leaves a trail in it. This usually takes about 8 minutes. You want the pastry cream to reach a pudding-like consistency.
- Once the pastry cream has thickened, remove the saucepan from the heat. Stir in the vanilla extract to add flavor to the crema pastelera. Transfer the hot pastry cream to a clean nonreactive bowl or container and cover it with plastic wrap, making sure the plastic touches the surface of the cream. This prevents a skin from forming on the surface.
- Let the crema pastelera cool over an ice water bath or at room temperature for a few minutes, then refrigerate it for at least 2 hours before using. The cooling and chilling process will further thicken the pastry cream and enhance its texture.
To Assemble:
- Fill a pastry bag with a small plain pastry tip and inject 1 oz/30g of Pastry Cream, Chocolate Pastry Cream, dulce de leche, or your favorite fruit preserves into each Bola de Fraile.
- 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
How to Store:
Store plain Bolas de Fraile in an airtight container at room temperature for up to 2 days. If filled, refrigerate. Bring to room temperature before serving
How to Make-Ahead & Freeze:
It is not recommended to make ahead or freeze
*Nutritional information does not include the pastry cream filling, sugar coating, or the oil used for frying.
Nutrition
Nutrition Facts
Easy Bola de Fraile
Amount per Serving
Calories
171
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
1
g
Cholesterol
44
mg
15
%
Sodium
110
mg
5
%
Potassium
65
mg
2
%
Carbohydrates
26
g
9
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
172
IU
3
%
Vitamin C
1
mg
1
%
Calcium
27
mg
3
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
