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Bollos pelones: recipe illustration
Breakfast

Bollos pelones

Small pre-cooked corn breads, kneaded with aniseed and butter, then steamed in their wrappers. They are soft, lightly sweet and eaten at breakfast, often with fresh cheese.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Lightly toast the aniseed in a dry pan for 1 minute, then roughly crush it.
  2. Mix the maize flour, sugar, salt and aniseed in a bowl.
  3. Add the softened butter and rub it in with your fingertips until the texture is sandy.
  4. Gradually pour in the lukewarm water while kneading until you have a soft dough that no longer sticks to your fingers. Let it rest for 10 minutes.
  5. Shape into balls the size of an egg, then flatten them slightly.
  6. Wrap each bollo in a square of banana leaf or baking paper, folding it closed well.
  7. Steam for 25 minutes in a covered steamer, or in a pot fitted with a rack.
  8. Let cool slightly before unwrapping. Serve warm with fresh cheese.

Variations and tips

Sweet version. Add 40 g of extra sugar and a pinch of cinnamon for a richer taste.

With what's available here. If pre-cooked maize flour is hard to find, use fine maize semolina mixed with 2 tablespoons of wheat flour.

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Original Ecomely recipe.