HOJALDRES RECIPES
HOJALDRE RECIPE - FOOD.COM
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!!
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
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, FatContent 2.7, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 256.3, CarbohydrateContent 32.7, FiberContent 1.1, SugarContent 0.8, ProteinContent 4.3
PANAMANIAN FRY BREAD (HOJALDRAS) | JUST A PINCH RECIPES
(pronounced o-HALL-druhs) This is Panama's version of fried bread served for breakfast. It's somewhat like a beignet or a cross between a pancake and fritter. Most prefer to sprinkle the top with powdered sugar or with a cinnamon/sugar mix. They're also quite often served plain with a fried egg and a few slices of bacon on the side. It takes a little more than 2 hours total to prepare Hojaldras (though it's mostly waiting for the dough to be ready). For convenience, you can prepare the dough the night before and refrigerate it overnight. All that's left in the morning is the frying step.
Provided by Vickie Parks @Northwestgal
Categories Other Breakfast
Prep Time 2 hours 10 minutes
Cook Time 10 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Whisk together the flour, baking powder, salt and sugar. Make a well about the size of your fist in the flour mixture.
- In a small bowl, thoroughly whisk together the milk, 3 Tbsp oil, and egg. With a wooden spoon, stir the milky mixture into the flour well, stirring until all ingredients are fully incorporated.
- Knead the dough in the bowl for about a minute or until it turns into a ball that doesn't stick to the sides of the bowl. If it's too sticky, add more flour; if it's too crumbly, add water, 1 tablespoon at a time until it forms into a ball. Transfer to floured surface and knead until the dough is soft and elastic. Wrap dough in plastic and refrigerate for at least 2 hours. (To save time, you can can prepare the dough up to this step, and all that's left in the morning is frying the dough.)
- Remove dough from refrigerator and pinch off pieces of dough about the size of a gold ball. Pinch and stretch the dough into 5-inch ovals. They should be roughly shaped and not necessarily even ovals all around.
- Heat the 2 cups oil in a heavy saucepan over medium heat. Drop the flattened dough pieces into the hot oil and wait for them to rise to the surface, about 2 minutes. Turn them over to allow the other side to brown for about 30 seconds.
- Use a slotted spoon to transfer them to triple-layered paper towels to absorb excess oil. Let cool, then lightly dust with powdered sugar (or a cinnamon/sugar mix). Serve immediately.
More about "hojaldres recipes"
PANAMANIAN FRY BREAD (HOJALDRAS) | JUST A PINCH RECIPES
(pronounced o-HALL-druhs) This is Panama's version of fried bread served for breakfast. It's somewhat like a beignet or a cross between a pancake and fritter. Most prefer to sprinkle the top with powdered sugar or with a cinnamon/sugar mix. They're also quite often served plain with a fried egg and a few slices of bacon on the side. It takes a little more than 2 hours total to prepare Hojaldras (though it's mostly waiting for the dough to be ready). For convenience, you can prepare the dough the night before and refrigerate it overnight. All that's left in the morning is the frying step.
From justapinch.com
Reviews 5
Category Other Breakfast
Cuisine Latin American
From justapinch.com
Reviews 5
Category Other Breakfast
Cuisine Latin American
- Use a slotted spoon to transfer them to triple-layered paper towels to absorb excess oil. Let cool, then lightly dust with powdered sugar (or a cinnamon/sugar mix). Serve immediately.
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08/12/2009 · Cut into 1 x 3 ½ inches strips. Add more flour to the work surface if necessary and again roll each strip to about ? inch thick. Place a heavy pot over medium heat and fill it about one-third of the way with vegetable oil. Heat until a deep-fry thermometer registers 340°F. Add the pieces and fry until golden brown.
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Begin with the hojaldres. In a deep bowl, combine the flour, baking powder, sugar and salt; Add the olive oil in the middle with a bit of the water. Do not add the water all at once. The consistency of the dough needs to be able to knead and won't stick to hands. Add water gradually until reaching this result.
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