Breakfast
Bollo sevillano
A small, soft round bread with an airy crumb, typical of Seville, often filled with ham, cheese or tuna. It is eaten at breakfast or as an afternoon snack, ideally still warm.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
Instructions
- Dissolve the yeast and sugar in the lukewarm water and leave to rest for 5 minutes.
- Mix the flour and salt, then add the yeasted water and the olive oil.
- Knead for 10 minutes until you have a smooth, elastic dough, then leave to rise for 1 hour under a tea towel.
- Divide the dough into 4 balls, flatten them into discs and spread half of each with ham and cheese.
- Fold the discs over the filling and seal the edges, then place them on a tray and leave to rise for 30 minutes.
- Brush with beaten egg and bake at 200 °C for 20 minutes, until well browned.
Variations and tips
Vegetarian version. Replace the ham with sun-dried tomatoes and grilled peppers.
More ideas
Mona de Pascua1 h 10 · 6 serv. · budget-friendlyMiguelitos50 min · 12 serv. · budget-friendlyGofio25 min · 4 serv. · budget-friendlyTorta de pan50 min · 4 serv. · budget-friendlyXuixo55 min · 6 serv. · budget-friendlySobao (sobao pasiego)45 min · 4 serv.Filloas30 min · 4 serv. · budget-friendlyMantecadas de Astorga35 min · 12 serv. · budget-friendly
Spain
Spain
Spain
Spain
Spain
Spain
Spain
Spain
Original Ecomely recipe.