Hojaldras
The Quirky Foodster Team
Ingredients
- Plain flour — 375 g (13 oz)
- Baking powder — 1 tbsp
- Salt — 1 tsp
- Sugar — 1 tbsp
- Butter or lard — 1 tbsp
- Warm water — 240 ml (8 fl oz)
- Oil for deep frying
Method
- Combine the flour, baking powder, salt and sugar in a bowl.
- Rub in the butter until the mixture resembles coarse crumbs.
- Gradually add warm water, mixing to form a smooth, soft dough.
- Rest the dough for 15 minutes.
- Divide into balls and roll each into a thin, flat round.
- Heat oil to 175°C (350°F) in a deep pan.
- Fry each round for 2–3 minutes per side until puffed and golden.
- Drain on paper towels and serve warm.
Introduction: Puffy, golden fried dough rounds, a beloved Panamanian breakfast bread often paired with cheese or a savoury filling.
Cultural Background: Hojaldras are a fixture of Panamanian mornings, sold at roadside stands and made at home, their light, fried texture making them a satisfying start to the day across the country.
Tips: Roll the dough thin for the best puff and light texture once fried. Fry at a steady temperature so the hojaldras cook through without over-browning.
Variations: Serve with a slice of queso blanco or a drizzle of honey. Top with scrambled eggs for a heartier breakfast.
Storage: Best eaten fresh and warm; leftovers can be stored in an airtight container for up to 1 day.
Reheating: Reheat briefly in an oven at 180°C (350°F) for 5 minutes to restore some crispness.
FAQs:
Q: What is hojaldras typically served with?
A: Cheese, eggs or a savoury filling, alongside coffee for breakfast.
Q: Can hojaldras be made ahead?
A: They are best fried and eaten fresh, as they lose their light, puffed texture on standing.
- Plain flour — 375 g (13 oz)
- Baking powder — 1 tbsp
- Salt — 1 tsp
- Sugar — 1 tbsp
- Butter or lard — 1 tbsp
- Warm water — 240 ml (8 fl oz)
- Oil for deep frying
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