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Moderators: almudena, Moderators
-
Vince Carril
- Posts: 12
- Joined: Sun Sep 17, 2006 7:11 pm
- Location: Fairmont City, Ill.
- asturias_and_me:
Bollinas
Made Bollinas this weekend. Delicious and also used Bob's grandmother's method for making slit in dough and pulling end through. Delicious, but still trying to perfect working with the dough to keep from opening in hot oil. You said work dough and it should not be sticky. I kneaded it for 10 minutes. My dough was yellowish I guess from the butter and eggs, and also oily. Still not sticky. When you roll out dough, do you roll it very thin? Also when folding over are you very simply wetting the edge, folding over the top and pressing with a floured fork? Do you ever have a problem with some coming open in the hot oil?