When it comes to experimenting with bollos (Paraguayan Style doughnuts), my family and I are always up for the adventure. There's one that has truly taken hold of our hearts – The Classic Bollos Paraguayos. Yet, there's another contender that has earned a special place as our second absolute favorite – the delectable variation of our classic recipe, the Orange Bollos. This delightful twist offers a gentle, tender texture that's beautifully infused with the zesty essence of oranges. I've used my trusted Bollo Paraguayo dough to ensure the perfect foundation. I can confidently say that this twist is a hit with my family, and I'm certain it'll be a hit with yours too.
Fill them with your favorite options like Crema Pastelera, Guava Preserve, Dulce de Leche, Chocolate Pastry Cream, or your favorite fruit preserves. Each bite will be a moment of pure delight, making your afternoon break extra special. For more delicious recipes, try our Bollos Paraguayos, Crispy Orange Doughnuts, Bolinho de Chuva, and delightful Drop Doughnuts!😉😋🍩🍊
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What are Bollos de Naranja?
Bollos de Naranja, also known as "Orange Bollos," is a specific variation of bollos that is flavored with orange. Bollos, also referred to as Bola de Fraile, Bola de Berlim, Berlinesas, Suspiro de Monja, Bombas, Sonho de Padaria, or Doughnuts in different regions, are sweet yeast dough treats. They are made by deep-frying until they turn golden brown and are then coated in sugar.
Bollos are characterized by their light, fluffy, and slightly chewy texture, with a crispy exterior that comes from the frying process. They are a popular treat enjoyed in various cultures and regions, and they often come in different shapes and sizes. These pastries can be enjoyed plain or filled with a variety of sweet fillings, such as pastry cream, guava, or dulce de leche.
Bollos de Naranja, specifically, are made by adding orange flavor to the dough, which can be achieved through the use of orange zest, orange juice, or other orange-infused ingredients. This addition of orange flavor adds a unique and citrusy twist to the traditional bollos, creating a delightful variation that's perfect for those who enjoy the taste of oranges.
About This Bollos de Naranja Recipe:
- Taste: This Bollos de Naranja offers a delightful taste that beautifully marries the richness of the dough with the refreshing and tangy essence of oranges. The citrusy notes from the orange zest or juice infuse the pastry with a bright and aromatic flavor, elevating the overall taste.
- Texture: It features a texture that strikes a harmonious balance between soft and tender on the inside and delicately crispy on the outside. The deep-frying process creates a golden and slightly crunchy exterior while the interior remains pillowy and light. The orange infusion adds a unique dimension to the texture, making each bite a delightful contrast of sensations.
- Method: Making these Paraguayan orange doughnuts involves several steps to achieve their exceptional taste and texture. The process includes preparing a yeast-based dough, incorporating orange zest or juice to infuse the dough with citrus flavor, allowing the dough to rise, shaping it into rounds or desired forms, and finally, deep-frying to a perfect golden hue. The finishing touch involves rolling the bollos in sugar, adding a sweet and satisfying crunch to every bite.
Bollos de Naranja Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Whole Milk: The whole milk in this recipe is used to hydrate the dough and adds richness and flavor to the Bollos de Naranja. Heating the milk to a temperature of 110° to 115°F helps to activate the yeast.
- Orange Juice: The orange juice provides flavor to the Bollos de Naranja, and the juice's acidity helps activate the yeast. Like the milk, heating the orange juice to a temperature of 110° to 115°F helps activate the yeast.
- Instant Yeast: Yeast is used to help the dough rise and create a light and airy texture in the finished Bollos de Naranja. Instant yeast is used in this recipe and requires no activation before adding it to the dough.
- Sugar: Sugar is used to sweeten the dough and feed the yeast, which increases its activity and helps to tenderize the dough.
- Eggs: Eggs provide structure to the dough and help to create a rich and tender crumb in the finished Bollos de Naranja.
- Unsalted Butter: Softened unsalted butter is used to enhance the flavor of the Bollos de Naranja and add richness to the dough.
- Pure Vanilla Extract & Orange Zest: These ingredients provide additional flavor to the Bollos de Naranja. Vanilla extract adds a sweet and fragrant flavor, while orange zest adds a fresh citrus aroma and taste.
- All-Purpose Flour: The flour is the main ingredient in the dough and provides structure to the Bollos de Naranja. It is sifted twice to remove any lumps and create a smooth dough.
Tools you'll need
How to Make Bollos de Naranja
Note: The full instructions are provided in the recipe card below.
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, orange juice, salt, orange 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.
Camila’s Tips: 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.
If you want to fill your Bollos, fill a pastry bag with a small plain pastry tip and inject 1 oz/30g of Crema Pastelera, Chocolate Pastry Cream, dulce de leche, or your favorite fruit preserves into each bollo. 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.😋
Substitutions
- Orange Juice: Freshly squeezed orange juice is best for this recipe, but you could use store-bought orange juice if you have none. Alternatively, use another citrus juice, such as lemon or lime juice.
- Bread flour: If you don’t have bread flour, don’t worry; simply use all-purpose flour. However, remember that the doughnut’s texture may be slightly different.
- Whole milk: You can use low-fat or non-dairy alternatives like almond or soy milk. However, the texture and flavor of the dough may be slightly different.
- Instant dry yeast: You can use active dry yeast instead of instant yeast, but you’ll need to activate it in water before using it in the recipe. Alternatively, you can also use fresh yeast, but you’ll need to use about 50g to achieve the same leavening effect.
- Unsalted butter: You can use salted butter instead of unsalted butter, but you’ll need to adjust the amount of salt added to the recipe accordingly.
- Granulated sugar: You can use brown sugar or coconut sugar instead of granulated sugar, but remember that it will affect the flavor and color of the doughnuts.
- Orange zest: While orange zest provides a unique flavor and color to your doughnuts, if you need a substitute, you can consider using lemon or lime zest. The zesty essence of lemon or lime will add a citrusy twist, offering a delightful and refreshing flavor profile to your doughnuts. Just keep in mind that the taste will be slightly different, but there's no doubt that it will still be delicious.
Variations
Get ready to tantalize your taste buds with a variety of twists on the classic Paraguayan Style Orange Doughnuts, "Bollos de Naranja." While the original recipe is a true delight, these variations offer exciting new flavors and textures to elevate your doughnut experience. From fillings to coatings, here are some creative options to consider:
- Creamy Filling Delight: Fill the Bollos de Naranja with your favorite creamy filling. Try crema pastelera, chocolate ganache, fruity preserves, or jam for an extra burst of flavor in each bite.
- Citrus Glaze: Instead of the sugar coating, drizzle the freshly fried Bollos de Naranja with a tangy citrus glaze made from orange juice and powdered sugar; this adds a zesty and sweet touch to every doughnut.
- Cinnamon Sugar Infusion: After frying, roll the warm Bollos de Naranja in a mixture of cinnamon and sugar. This classic combination adds warmth and a hint of spice to the doughnuts.
- Chocolate-Dipped Delicacy: Dip half of each Bollos de Naranja into melted chocolate (dark, milk, or white) and let it set. The contrast between the orange-infused doughnut and the rich chocolate is simply divine.
- Nutty Indulgence: Sprinkle chopped nuts, such as toasted almonds or walnuts, onto the sugar-coated Bollos de Naranja for a delightful crunch and an extra layer of flavor.
- Citrus Zest Medley: Experiment with different citrus zest combinations. Mix orange, lemon, and lime zest for a vibrant and tangy twist on the original flavor.
- Spiced Sensation: Add a pinch of ground cinnamon, nutmeg, or cardamom to the dough for a spiced flavor profile that pairs wonderfully with the orange essence.
- Fruity Fusion: Incorporate finely chopped dried fruits, such as cranberries, apricots, or raisins, into the dough for pockets of sweetness and texture.
- Cream Cheese Filling: Fill the Bollos de Naranja with a velvety cream cheese filling for a delightful contrast to the citrusy dough.
- Citrus Sugar Coating: Mix citrus zest into the granulated sugar used for coating. This simple tweak infuses the coating with an extra layer of citrus fragrance.
Remember, these variations are meant to inspire your creativity in the kitchen. Feel free to mix and match these ideas or come up with your own unique combinations. Whether you're aiming for a classic treat or an adventurous flavor explosion, Bollos de Naranja variations are a fantastic way to enjoy the beloved doughnuts with a delightful twist! 🍩🍊🌟
How to Serve
- Plain: You can serve the bollos de naranja as they are, fresh from the fryer and coated in sugar. They are best served warm and crispy on the outside and soft and fluffy on the inside.
- Filled: You can cut a small hole in the side of the bollos and fill them with your desired filling, such as pastry cream, Nutella, Dulce de Leche, or jam.
- Topped: For extra flavor and texture, you can top the bollos with powdered sugar, cocoa powder, or chopped nuts.
- Dipped: You can serve the bollos with a side of chocolate ganache or caramel sauce for dipping.
- With Coffee or Tea: Bollos is perfect for enjoying coffee or tea as a morning or afternoon treat.
- Party Treats: Bollos can be a great addition to any party, whether a birthday party, baby shower, or a get-together with friends.
How to Store & Re-Heat
Bollos are best eaten as soon as possible after making, but if you have plain leftover bollos, you can store them in an airtight container or resealable plastic bag at room temperature for up to 2 days. However, if the bollos have fillings, it is best to keep them in the refrigerator. Refrigerated bollos with fillings can stay fresh for up to 2 days. Make sure to store them in an airtight container to maintain their quality. Proper storage will help preserve the freshness of the bollos for a limited time, but it’s best to enjoy them as soon as possible to savor their deliciousness at its peak.
Make-Ahead
We don’t recommend making bollos ahead of time. Bollos are best eaten as soon as possible after making.
How to Freeze
We don’t recommend freezing bollos, as they are best enjoyed fresh. If you still wish to freeze them, cool the bollos without filling to room temperature after baking. Place them in a freezer-safe container or bag, remove air to prevent freezer burn, label with date, and freeze for up to 2 months. Thaw at room temperature or in the fridge, warm slightly if desired, and serve as is or fill with your preferred filling.
Tips for Making The Best Bollos de Naranja
- Use Fresh Ingredients: Always use fresh and good-quality ingredients to ensure the best flavor and texture.
- Proper Dough Handling: Handle the dough gently and avoid overmixing, as it can result in tough and dense Bollos.
- Proof the Dough: Allow the dough to rise adequately during both the first and second proofing stages. This step is crucial for achieving a light and airy texture.
- Consistent Size: Aim for consistent doughnut ball sizes to ensure even cooking and a professional appearance.
- Correct Frying Temperature: Maintain the frying oil at the correct temperature (around 350°F or 175°C) to achieve a golden and evenly cooked exterior.
- Use a Thermometer: Use a kitchen thermometer to check the oil temperature and the internal temperature of the doughnuts. They should reach around 200°F (93°C) to be fully cooked.
- Drain Excess Oil: After frying, place the Bollos on paper towels to drain excess oil and keep them from becoming greasy.
- Fillings: Experiment with different fillings like jam, jelly, custard, chocolate, or fruit preserves to add variety and deliciousness.
- Powdered Sugar: Coat the freshly made bollos with granulated sugar while they are still warm for a classic finishing touch.
- Enjoy Fresh: Bollos are best enjoyed fresh on the same day they are made. If you have leftovers, consider storing them properly and reheat if needed to preserve their taste and texture.
FAQ
Can I use dried orange zest instead of fresh?
You can use dried orange zest instead of fresh, but remember that the flavor may need to be stronger. You may need to use a bit more dried zest to achieve the same level of flavor.
Can I make Bollos de Naranja without a stand mixer?
You can make Bollos de Naranja by hand without a stand mixer. But first, knead the dough by hand for about 10-15 minutes until it becomes smooth and elastic.
Can I make Bollos de Naranja with whole wheat flour?
You can substitute part or all of the all-purpose flour with whole wheat flour, but remember that the texture and flavor may differ.
Can I freeze the dough before baking?
You can freeze the dough after the first rise and before shaping and baking. Allow the dough to thaw in the refrigerator overnight before shaping and baking.
Can I use a bread machine to make Bollos de Naranja?
You can use a bread machine to make the dough for Bollos de Naranja. First, follow the instructions for making dough in your bread machine manual, then shape and bake the dough as the recipe directs.
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📋 Recipe
How to Make Bollos de Naranja
Ingredients
- 1.02 kg (2lb 4 oz) bread flour
- 400 ml whole milk (110° to 115°F)
- 50 ml fresh orange juice at room temperature
- 30 g (1 oz) instant dry yeast
- 9 g (1-½ teaspoons) kosher salt
- 150 g granulated sugar
- 150 g unsalted butter or margarine softened
- 150 g (5-¼ oz / 3 large) eggs , room temperature
- 60 g (2 oz / 2 large) egg yolks , room temperature
- 15 ml Pure Vanilla Extract
- Zest from 2 oranges
Sugar Coating:
- 200 g granulated sugar
Instructions
- 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, orange juice, salt, orange 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.
- Camila’s Tips: 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.
- If you want to fill your Bollos, fill a pastry bag with a small plain pastry tip and inject 1 oz/30g of Crema Pastelera, Chocolate Pastry Cream, dulce de leche, or your favorite fruit preserves into each bollo. 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
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
