📝 About This Recipe
The Bolillo is the heartbeat of Mexican bakeries, boasting a crackly, golden-brown crust and a soft, airy interior known as the 'miga.' Originally introduced by French bakers during the 19th century, it has evolved into a uniquely Mexican staple essential for tortas and molletes. This recipe captures that signature spindle shape and the subtle fermented tang that makes a fresh Bolillo irresistible.
🥗 Ingredients
The Preferment (Poolish)
- 1/2 cup Bread flour (High protein for better structure)
- 1/3 cup Warm water (Approx 105°F (40°C))
- 1/4 teaspoon Instant yeast
Main Dough
- 3 1/2 cups Bread flour (Plus extra for dusting)
- 1 cup Warm water (Adjust slightly based on humidity)
- 2 teaspoons Instant yeast
- 2 teaspoons Fine sea salt
- 1 tablespoon Granulated sugar (Helps with browning)
- 1 tablespoon Vegetable shortening (Room temperature; provides the traditional crumb texture)
- 1 teaspoon Honey (Feeds the yeast and adds depth)
Steam and Finish
- 1 cup Hot water (For the steam pan in the oven)
- 1 teaspoon Cornstarch (Mixed with 1/4 cup water for a 'brillo' wash)
👨🍳 Instructions
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1
Prepare the preferment by mixing 1/2 cup flour, 1/3 cup water, and 1/4 tsp yeast in a small bowl. Cover and let sit for at least 45 minutes (or up to overnight in the fridge) until bubbly and fragrant.
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2
In a large bowl or the bowl of a stand mixer, whisk together the remaining bread flour, sugar, salt, and yeast.
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3
Add the preferment, honey, vegetable shortening, and 1 cup of warm water to the dry ingredients. Mix on low speed until a shaggy dough forms.
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4
Knead the dough using a dough hook for 8-10 minutes, or by hand for 12-15 minutes on a lightly floured surface, until it is smooth, elastic, and passes the 'windowpane test'.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Gently punch down the dough to release air. Divide the dough into 10 equal portions (about 80-90g each) and roll them into tight balls.
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7
Shape each ball into a football shape: flatten into a rectangle, fold the top and bottom into the center, then roll while applying pressure to the ends to create tapered points.
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8
Place the shaped rolls on a parchment-lined baking sheet. Cover and let rise for another 45 minutes until they look puffy but not fragile.
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9
Preheat your oven to 425°F (220°C). Place an empty cast-iron skillet or broiler pan on the bottom rack of the oven.
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10
Using a very sharp lame or razor blade, make a single deep longitudinal slit (about 1/2 inch deep) down the center of each roll.
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11
Lightly mist the rolls with water. Place the baking sheet in the oven and carefully pour 1 cup of hot water into the preheated skillet on the bottom rack to create steam.
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12
Bake for 20-25 minutes. If using the cornstarch wash, brush it on the rolls 5 minutes before they are finished for a professional shine.
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13
The bolillos are done when they are deep golden brown and sound hollow when tapped on the bottom. Cool on a wire rack for at least 15 minutes before slicing.
💡 Chef's Tips
For the crunchiest crust, use a spray bottle to mist the oven walls with water every 3 minutes during the first 10 minutes of baking. Don't skip the shortening; it's the secret to the specific tender-yet-chewy texture found in Mexican panaderías. Ensure your scoring cut is decisive and deep; this allows the bread to expand properly without bursting at the seams. If your kitchen is cold, let the dough rise inside an oven that is turned off but has the light turned on.
🍽️ Serving Suggestions
Slice lengthwise and smear with refried beans and melted Chihuahua cheese for classic Molletes. Use as the base for a Torta Milanesa with breaded pork, avocado, and pickled jalapeños. Serve warm with a cup of Mexican Hot Chocolate or Champurrado for a comforting breakfast. Toast with butter and a sprinkle of sugar for a simple afternoon treat (Pan con Mantequilla).