Guatemalan Molletes

Guatemalan molletes are sweet rolls filled with dulce de leche, bathed in a cinnamon syrup, traditionally made during Holy Week.

It’s a dessert distinct from the Mexican or Spanish mollete, being a sweet preparation unique to Guatemalan tradition.

Guatemalan Molletes

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• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Dessert
• Cuisine: Guatemalan

Print Recipe

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Ingredients

• 6 of sweet rolls or small French bread
• 1 cup of dulce de leche (manjar)
• to taste of oil, for frying
• 2 cups of sugar
• 2 cups of water
• 1 of cinnamon stick
• to taste of ground cinnamon, for dusting (optional)

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Instructions

1. Make the syrup, boil the water with the sugar and cinnamon until you get a light syrup. Set aside.
2. Fill the bread, cut each roll in half without fully separating it, and fill with dulce de leche.
3. Fry, fry the filled rolls in hot oil until golden on all sides.
4. Drain, remove and drain excess oil on paper towels.
5. Bathe, dip the fried rolls in the warm syrup, letting them absorb it well.
6. Dust, dust with ground cinnamon, if desired.
7. Serve, serve warm or cold.

Tips for getting it right

• Using slightly stale rolls helps them hold their shape while frying and absorb the syrup better.
• Not cutting the bread all the way through when filling it keeps the filling from leaking out during frying.
• The syrup should be warm when bathing the molletes so it absorbs better.
• They’re a dessert traditionally associated with Holy Week in Guatemala.

Traditional variations

• It’s a traditional dessert of Guatemalan Holy Week, distinct from the Mexican or Spanish mollete.
• Some families use homemade dulce de leche instead of store-bought.

How to serve

Molletes are served warm or cold, bathed in syrup and dusted with cinnamon.

They’re a traditional dessert of Guatemalan Holy Week, present in many homes across the country.

Recommended sides

• Coffee

Did you know?

The Guatemalan mollete is completely different from the Mexican mollete (bread with beans and cheese) or the Spanish one, being its own sweet dessert.

It’s a dessert traditionally tied to the Lent and Holy Week season in Guatemala.