Sevillian bollo

Bollo (Spanish pronunciation: [boʝo]) is a popular bread in Seville, in the south of Spain.

It is a white bread, with thin crust and bregada dough, which results in a spongy but compact crumb.

Bollo is a classic among the breads produced in Alcalá de Guadaíra, a city with a great baking tradition.

By means of this technique, a harder, malleable and homogeneous mass is left, and with a low percentage of water.

[3] Bollo and picos[definition needed] is a combination that accompanies most dishes in the Andalusian cuisine.