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bolo recipe
Photo credit Vered Guttman

Bollo Recipe

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5 from 2 reviews

Bollo are small rolls stuffed with raisins and nuts, and seasoned with fennel and sesame seeds. Libyan bollo (of the Jews of Tripoli) is challah-like, and made with yeast, while Tunisian’s bollo is more like a biscotti, using baking powder instead of yeast. Both communities served bollo for break fast after Yom Kippur.

  • Total Time: 3 hours
  • Yield: 12 rolls

Ingredients

Units

For the rolls:

  • 1 lb all-purpose flour
  • 4 tsp yeast (see note)
  • cup sugar
  • 2 eggs, at room temperature
  • ¾ cup warm water
  • ¼ cup corn, avocado or mild olive oil
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ cup golden raisins, soaked in warm water and strained
  • ½ cup chopped walnuts
  • ¼ cup chopped or sliced almonds
  • 1 Tbsp sesame seeds
  • 1 ½ tsp fennel seeds
  • zest of one orange

For the topping:

  • 1 egg yolk
  • 1 Tbsp water
  • 2 Tbsp sesame seeds
  • 1 Tbsp sanding sugar or regular sugar

Instructions

  1. If you’re using instant yeast, make the dough using a stand mixer with the dough hook. Put flour and yeast in the mixer’s bowl and mix with a fork. Add sugar, then turn mixer on medium-low speed and mix for 1 minute. Add eggs and water and continue to mix for about 2 minutes, until well incorporated. Stop the mixer as needed to scrape the flour from the sides using a spatula and continue to mix. With mixer on medium-low, add oil, then the rest of the ingredients (including raisins, nuts and spices). Knead for 8 minutes, stopping the mixer to scrape the sides as needed. The dough will be very soft, but don’t be tempted to add more flour. Skip to Direction 3.
  2. If you’re using active dry yeast, you need to proof it first: Put ¼ cup water, yeast and 1 tsp sugar in a glass and stir briefly. Let the mixture sit for 5-10 minutes until it visibly foams. Put flour in the bowl of a stand mixer fitted with the dough hook. Make a well in the center, and add yeast mixture, ½ cup water, the rest of the sugar and eggs to the well. Mix for about 3 minutes on medium-low speed, until well incorporated. Stop the mixer as needed to scrape the flour from the sides using a spatula and continue to mix. Add oil, then the rest of the ingredients (including raisins, nuts and spices). Turn speed to medium-low and mix for 8 minutes, stopping the mixer to scrape the sides as needed. The dough will be very soft, but don’t be tempted to add more flour.
  3. Remove bowl from stand mixer. Using a spatula, transfer dough into a lightly greased large bowl (I use PAM spray). Cover with plastic wrap and let stand at room temperature, preferably in a warm space (near the oven, for example), until dough doubles its volume, about 1-1½ hours. 
  4. Deflate the dough, cover with plastic wrap and let it rise again for 1 hour, until it doubles in volume.
  5. Line a large baking sheet with parchment paper.
  6. Transfer dough onto a lightly floured work surface and roll into a thick log. Use a dough cutter to cut into 12 equal pieces. Roll each piece into a roll, then shape into an oval and put on the baking sheet. Keet 2 inches of space between each roll, as they rise in the oven.
  7. Cover the baking sheet with plastic wrap and let rolls rise for another 30 minutes. Meanwhile, preheat oven to 350°F.
  8. Mix egg yolk and water and gently brush rolls. Sprinkle with sesame seeds and sugar.
  9.  Bake for 20-24 minutes, or until rolls are baked through and golden.
  10.  Transfer to a cooling rack. Serve warm or at room temperature.

Notes

  • I highly recommend using SAF instant yeast; it’s available online and can keep for months in the freezer. When using instant yeast (see Direction 1), you should skip the process of proofing the yeast; if you’re using active dry yeast (see Direction 2), start the recipe by proofing the yeast and continue as usual.
  • The rolls will keep at room temperature in a cloth or paper bag for up to three days. They can be frozen, thawed at room temperature and eaten once thawed or covered with aluminum foil and reheated in a 325°F oven for 10 minutes.
  • You can swap out the nuts and dried fruit according to your taste.
  • Author: Vered Guttman
  • Prep Time: 2 hours 40 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Holiday