Panamanian Hojaldras Food
HOJALDRE
Traditional Panamanian breakfast cuisine!! Hojaldre is basically the Panamanian equivalent of fried dough. It is really delicious with anything from a fried egg to cheese slices on top. However, my personal favourite is to eat it plain. Because, the dough needs to sit overnight, this makes an excellent Saturday or Sunday breakfast treat. Enjoy! NOTE: The prep/cooking time does not take into account that you need to leave the dough overnight!!
Provided by ItsTheLadyV
Categories Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix the flour, salt, baking powder, and sugar.
- Make a well in the middle and add the oil and a little water.
- Knead, adding the rest of the water little by little.
- Let the dough sit overnight in the refrigerator.
- When you are ready to make the hojaldres, heat a pan with the oil for frying over medium-high heat.
- To form the hojaldres, take a golf ball size of dough and stretch it by hand until it is roughly 6 inches in diameter. Drop the stretched dough into the hot oil and fry until it is golden brown, turning once. The dough will puff up and parts of the hojaldre will be crispy and parts will be bready.
- ENJOY!
Nutrition Facts : Calories 174.8, Fat 2.7, SaturatedFat 0.4, Sodium 256.3, Carbohydrate 32.7, Fiber 1.1, Sugar 0.8, Protein 4.3
HOJALDRES
Hojaldres, also known as hojaldras or hojaldas, are delicious Panamanian traditional round fried flat rolls that are also popular in Uruguay and Colombia.
Provided by Vera Abitbol
Categories Bread
Time 1h20m
Number Of Ingredients 10
Steps:
- Mix all the dry ingredients in the bowl of a stand mixer.
- Make a well in the center and break the egg in the center of this well. Add the oil.
- Using the dough hook, mix the ingredients at low speed, gradually incorporating the water until obtaining a smooth and homogeneous dough. The given amount of water is approximate and depends on the quality of the flour that is used.
- Place the dough on a lightly floured work surface, cover it and let it rest for 2 hours, away from drafts.
- Divide the dough into 12 to 15 pieces and form balls the size of a golf ball.
- Pour a large amount of oil into a skillet and heat.
- On a lightly oiled work surface, flatten each ball and, using both hands, stretch it until it is round, thin and flat (about ¼ inch / 5 mm thick).
- You can also use a rolling pin to flatten them.
- Fry each bread a few minutes on each side until golden brown.
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