Hojaldras (Panamanian Fried Dough)
In short: Puffy rounds of fried dough, crisp at the edges and soft inside, eaten at breakfast in Panama with salty white cheese and hot coffee. It takes about 50 min in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 25 min
- Resting
- 20 min
- Total
- 50 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 435 kcal
Hojaldras are fried bread rounds eaten at breakfast and as a snack across Panama, usually with salty white cheese or a dusting of sugar and a cup of hot coffee. The dough is simple: flour, baking powder, a little sugar and milk, rested briefly and rolled thin. In hot oil each round balloons into a puffed, golden disc with a tender middle. Eat them hot, because they turn chewy as they cool.
Instructions
- Whisk the flour, baking powder, salt and sugar in a large bowl. Stir in the melted butter, then add the warm milk gradually, mixing until a soft, slightly tacky dough forms.
- Knead on a lightly floured surface for 3 to 4 minutes until smooth and elastic. Cover with a damp towel and rest for 20 minutes.
- Divide the dough into 16 balls of about 50 g each. Keep them covered while you work.
- Roll each ball on a lightly floured surface into a round about 13 cm across and 3 mm thick. Roll evenly, because thin spots will not puff.
- Pour oil to a depth of 4 cm into a wide, deep skillet and heat to 180°C (350°F). A scrap of dough should sizzle and float right away.
- Slide in 2 rounds at a time. Within 20 seconds they should start to puff, so press them lightly under the oil with a spatula. Fry for 1 to 2 minutes per side until golden.
- Drain on a wire rack and let the oil return to temperature between batches.
- Serve warm with slices of white cheese, or dust with sugar if you like them sweet.
Tips
- If the hojaldras do not puff, the oil is probably too cool or the dough was rolled too thick. Use a thermometer and aim for 3 mm.
- For a dairy-free version, use warm water in place of the milk and 3 tablespoons of vegetable oil in place of the butter.
Questions and answers
Can I make hojaldra dough ahead of time?
Yes. Wrap the rested dough and refrigerate it for up to 24 hours. Let it come to room temperature for 30 minutes before rolling.
Can I bake hojaldras instead of frying them?
You can bake the rounds at 220°C (425°F) for 10 to 12 minutes, but they come out like flat rolls instead of puffed, crisp-edged fry bread.
What do you serve with hojaldras?
In Panama they are eaten with salty white cheese, butter or a sprinkle of sugar, alongside hot coffee. They also go well with scrambled eggs.
How long does it take to make Hojaldras (Panamanian Fried Dough)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Hojaldras (Panamanian Fried Dough)?
About 435 kcal per serving, with 12 g of protein, 52 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 435 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 52 g |
| Fat | 19 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 570 mg |
Estimated values, calculated from the ingredients.
