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Bolas de Fraile

Serves 12 Pastry vegetarian, Breads & Pastry

Bolas de Fraile

Bolas de fraile, humorously named for their resemblance to a monk's head, are a staple in Argentine bakeries, enjoyed any time of the day. These delightful fried pastries are an integral part of the local pastry scene, reminiscent of doughnuts with their golden, yeasty exterior and sweet, indulgent fillings. Whether filled with rich dulce de leche or silky pastry cream, they offer a moment of pure comfort.

Biting into a freshly made bola de fraile is a luxurious experience. The crisp outer shell gives way to a soft, airy interior, perfectly balanced by the creamy sweetness of its filling. Best enjoyed warm, each bite is a harmonious blend of textures and the unmistakable caramel notes of dulce de leche, guaranteeing a satisfying treat that leaves a lasting impression.

Ingredients

  • 400 g (14 oz)flour
  • 7 g (2 tsp)yeast
  • 50 g (2 oz)sugar
  • 50 g (2 oz)butter
  • 150 ml (2/3 cup)milk
  • 2eggs
  • for fryingoil
  • dulce de lecheto fill

Method

  1. In a large mixing bowl, combine 400 g (14 oz) of flour, 7 g (2 tsp) of yeast, and 50 g (2 oz) of sugar. In a small saucepan over low heat, melt 50 g (2 oz) of butter with 150 ml (2/3 cup) of milk until just warm to the touch. Add this mixture to the dry ingredients along with 2 eggs. Mix until a soft dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic. Place the dough back in the bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 to 2 hours.
  2. Once the dough has risen, punch it down gently to release the air. Divide the dough into small, equal portions, roughly the size of a golf ball. Roll each portion into a smooth ball by cupping your hand over the dough and moving it in a circular motion on the countertop. Place the balls on a baking sheet lined with parchment paper, cover them with a cloth, and let them proof for about 30 minutes until they puff up slightly.
  3. In a deep saucepan or fryer, heat enough oil to submerge the dough balls completely. The oil should be around 180°C (350°F). Carefully lower the dough balls into the hot oil, frying them in batches to avoid overcrowding. Fry until they turn a deep golden brown, turning occasionally for even cooking. Once done, remove them with a slotted spoon and drain on paper towels to remove excess oil.
  4. Using a pastry bag fitted with a small round tip, fill it with dulce de leche. Poke a small hole in each fried ball using the tip of the pastry bag, then gently squeeze the dulce de leche into the center until you feel resistance. Be careful not to overfill, as the dulce de leche might ooze out.
  5. While the bolas de fraile are still warm, roll them in sugar to coat the outside evenly. This will add a delightful crunch and sweetness to the exterior. Serve them fresh, enjoying the contrast between the crispy, sugary outside and the creamy dulce de leche filling inside.