Jalapeño Popper Bolillos

This pan is a classic morning staple. One day me and my boyfriend went to our local Panadería grabbed a pair. While we were eating them on the sidewalk I asked. “ do you know what would make this better?” “if I made these with a jalapeño popper inside”. He told me to make a note of it for my next recipe and I’m so glad I did.

4 cups all purpose flour

4 tablespoons of sugar

1 tablespoon salt

4 tablespoons vegetable oil

2 tablespoons dry active yeast

1 cup warm water as needed

About 10 pieces of bacon

3 jalapeños

8 ounces cream cheese

First mix all of your dry ingredients together; flour sugar salt yeast. Then slowly add warm water and vegetable oil. Mix this in a stand mixer for about 10 minutes the dough should become elastic.

Form dough into a ball and let it sit at room temperature preferably in a dark space for about an hour to rise.

While the door rises work on the jalapeño poppers. Cut jalapeño into quarters taking out the seeds and membrane. Wrap with bacon and bake in toaster oven until bacon is cooked through.

After an hour and the doughs first rise roll out the dough into flat circle tortilla shapes. Place one jalapeño popper and about a tablespoon of cream cheese in each rolled out dough. Roll the dough keeping the condiments inside and tuck the edges. Once all bolillos are formed allow them to rise once more for an hour.

after they have risen the second time cut three gashes on the bolillo. This allows steam to escape when baking them. Coat with an egg wash. And sesame seeds.

Bake at 350 degrees F for about 15 minutes or until golden brown.