Ingredients:
8 cups of all-purpose flour
1 ½ cups of wheat bran
1 cup of lard or butter
40 g of active dry yeast
4 eggs
2 ½ cups of shredded mozzarella cheese
½ tbsp of salt
½ cup of brown sugar or honey
2 cups of water
20 whole cloves
3 cinnamon sticks
5 whole sweet pepper
Instructions:
Make an infusion with 2 cups of water, the cloves, cinnamon sticks, and the sweet pepper.
Let infusion cool til it is a warm temperature- about 90-100°F.
Reserve 1 cup of the infusion and set aside. Use the other 1 cup of the infusion to activate the dry yeast. Do not allow it to get too hot or cold. Stir slowly with spoon til it is homogeneous.
Let rest 5 minutes. You should start to see bubbles appear on the surface of the water.
Place 7 cups of flour, the salt, and 1 ½ cups of wheat bran on a large table or kitchen counter. Make a hole in the middle.
Place activated yeast and the cup of lard or butter in the middle of the flour. If you use butter, melt and allow to cool first.
Mix until dough is homogenous.
Add 4 eggs, one by one. Mixing each until combined.
Sweeten the dough with ½ cup of brown sugar or honey. Add more according to taste. Mix.
If dough is sticky, add more flour. If dry, add more water from the infusion.
Cover dough with moist cloth and let rest for 30 minutes.
After dough has risen, it’s time to form the “bollos”.
Form small balls of dough with your hands. You should make about 20-25 bollos.
Take a little shredded mozzarella and place inside each ball of dough. Seal with dough, adding a bit more dough to close it if needed. Cover with cloth and let rest for 10 minutes.
Shape the doughs with your hands to make them the shape of bread.
Let dough rest again for 1 ½ hours.
After one oven, preheat oven to 392 °F or 200 °C.
Bake breads in oven for 25 minutes.
Take bollos out of the oven and let cool for 30 minutes.
Enjoy them by adding more cheese and serving with coffee or chocolate milk.
