Bolillos Stuffed Mexican Bread

Step 1

In a small bowl place the cream cheese, cheddar cheese, jalapenos, cumin, ground garlic, pepper and salt. Mix well and set aside.

Step 2

In a 2 cup Pyrex measuring cup add the honey, milk and water. Mix well. Bring the liquid mixture to around 90 degrees and add the yeast.

Step 3

In a stand mixer bowl add the flour and salt, and mix well.

Step 4

Using a dough hook pour the liquid into the dry ingredients. Mix well until a dough ball forms.

Step 5

Remove the dough ball and knead for about 5 minutes.

Step 6

LIghtly oil a large enough bowl as well as the dough ball and place in the bowl.

Step 7

Cover the bowl with plastic wrap and place in the the refrigerator. Let it raise over night.

Step 8

Mix the egg white and milk, whisk well. Set aside.

Step 9

Place the dough ball on a floured flat board and punch down.

Step 10

Roll out the dough into rolls. Using a dough scrapper cut of pieces about golf ball size. Roll into a ball, and flatten.

Step 11

Using the small rolling pin rolls out to roughly ⅛ inch thick. Using cookie cutter cut circles about 3 to 4 inches in diameter.

Step 12

Place about 1 TBPS of the filling off center into the circle. Add 3-4 slices of the green olives.

Step 13

Moisten the edges of the dough circle and fold over into a half moon shape.

Step 14

Place the filled dumplings onto a parchment paper lined cookie sheet.

Step 15

Let the dumplings raise for about 20 mionutes.

Step 16

Brush the egg/water mixture onto the top of the dumplings.

Step 17

Bake the dumplings at 375 degrees F for 15 minutes, then brush them with the egg wash again. Bake for an additional 15-20 minutes until golden brown.