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The Easiest Bollos de Naranja

Easy Bollos de Naranja

Camila Benitez
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. 😋🍩
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 28

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:

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

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.
Nutrition Facts
Easy Bollos de Naranja
Amount per Serving
Calories
241
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
1
g
Cholesterol
 
32
mg
11
%
Sodium
 
151
mg
7
%
Potassium
 
68
mg
2
%
Carbohydrates
 
42
g
14
%
Fiber
 
1
g
4
%
Sugar
 
15
g
17
%
Protein
 
5
g
10
%
Vitamin A
 
178
IU
4
%
Vitamin C
 
1
mg
1
%
Calcium
 
20
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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