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Family recipe for Vollinas.

  • 4-5 cups flour
  • 4 egg yolks
  • 1 cup milk
  • 1 pkg yeast
  • 1 stick sweet cream butter
  • 1/2 cup sugar.

After mixing & kneading & rising overnight, golf ball size pieces are pulled off, rolled out into an oval shape, filled with nuts, & folded over into a pie shape. The edges are sealed. When fried in oil they tend to increase in size & lose their fried pie shape. Any thoughts why they increase in size & how to remedy that?

  • Do they behave the same when other family members make them? – Stephie Dec 21 '15 at 17:22
  • I'm the only maker. – Vincent Carril Dec 21 '15 at 20:19
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"Filled with nuts" and "edges are sealed" - this is normal to happen with such a food. The filling produces steam, which blows up the pie. You should use less filling and pierce it in a place or two before frying, so you'll have less steam, and what is in there will escape.

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You should try freezing them before frying. I saw thats how Momofuku Milk bar does it.

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