🧂 Ingredients
- 500 g All-purpose flour
- 100 g Sugar(plus more for dusting)
- 10 g Baking powder
- 1 tsp Salt
- 2 large Eggs
- 150 ml Milk(approx.)
- 1 tbsp Lemon zest(from 1 lemon)
- for frying Vegetable oil
👨🍳 Instructions
- 1
In a large bowl, whisk together flour, sugar, baking powder, and salt.
💡 Tip: Ensure dry ingredients are well combined. - 2
In a separate bowl, beat the eggs and add the lemon zest.
💡 Tip: Zest the lemon directly into the eggs. - 3
Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually add milk, mixing until a soft, slightly sticky dough forms.
💡 Tip: Add milk slowly to achieve the right consistency; you may not need all of it. - 4
Turn the dough out onto a lightly floured surface and knead for a few minutes until smooth.
- 5
Divide the dough into small portions and roll each into a ball, about 3-4 cm in diameter.
- 6
Heat about 5-7 cm of vegetable oil in a deep pot or fryer to 170-180°C (340-350°F).
💡 Tip: Use a thermometer to ensure correct oil temperature. - 7
Carefully fry the dough balls in batches, turning them occasionally, until golden brown and puffed up.
💡 Tip: Do not overcrowd the pot. - 8
Remove the fried bollos with a slotted spoon and drain on paper towels.
💡 Tip: Drain thoroughly to remove excess oil. - 9
While still warm, toss the bollos in granulated sugar or a mixture of sugar and cinnamon.
💡 Tip: Serve immediately for the best texture.
💡 Pro Tips
- ✓The dough should be soft but manageable. If too sticky, add a little more flour; if too dry, a splash more milk.
- ✓Maintain a consistent oil temperature for even cooking and to prevent them from becoming greasy.
- ✓These are best enjoyed fresh, but can be stored in an airtight container for a day or two.
🔄 Variations
- Add a teaspoon of vanilla extract to the dough.
- Infuse the milk with a cinnamon stick and orange peel before using.
- Serve with dulce de leche or fruit preserves for dipping.