Comment faire Bolas de Fraile

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Bolas de fraile are fried yeasted balls, filled after frying with dulce de leche or pastry cream — the doughnut of the Argentine bakery, named for a monk's head.

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.