Hojaldre is actually a Panamanian deep-fried bread that is identical to fried dough, yet is normally dininged at early mealtime. Hojaldres are primarily recognized by this title; however, there are many persons who also name them hojaldas.
This is truly pleasant-tasting with everything from a fried egg to cheese pieces on top.
They are inherently briny dough that is then kneaded right into a flat, round form and deep-fried. The trick to making excellent puff pastry dough, or every flaky dough for that concern, is always keeping everything extremely cold.
Don't hesitate to employ your fingers to feel the combination to predict the portion of the butter pieces. Simply because, the dough has to sit over night, this makes a wonderful Saturday or Sunday breakfast surprise. The prep/cooking time does not take into consideration that you have to leave the dough over night.
Ingredients:
• 2 cups all-purpose flour
• 1⁄2 teaspoon salt
• 1 tablespoon vegetable oil
• 1 teaspoon baking powder
• 1 teaspoon white sugar
• 1 cup water
• Oil (for frying)
Instructions:
1. In a huge bowl, blend the flour, salt, baking powder, and sugar.
2. Create a well in the center, include the oil, and a little bit of water.
3. Knead, including the remainder of the water bit by bit.
4. Allow the dough sit over night in the fridge.
5. Heat a frying pan with the oil for panning fry over medium-high heat when you are all set to make the hojaldres.
6. To create the hojaldres, take a golf round size of dough and stretch it manually till it is about 6 inches in size.
7. Release the stretched dough right into the hot oil and pan fry till it is rich brown, flipping one time.
8. The dough will certainly puff up and sides of the hojaldre will certainly be crunchy and parts will certainly be bready.
They are inherently briny dough that is then kneaded right into a flat, round form and deep-fried. The trick to making excellent puff pastry dough, or every flaky dough for that concern, is always keeping everything extremely cold.
Don't hesitate to employ your fingers to feel the combination to predict the portion of the butter pieces. Simply because, the dough has to sit over night, this makes a wonderful Saturday or Sunday breakfast surprise. The prep/cooking time does not take into consideration that you have to leave the dough over night.
Ingredients:
• 2 cups all-purpose flour
• 1⁄2 teaspoon salt
• 1 tablespoon vegetable oil
• 1 teaspoon baking powder
• 1 teaspoon white sugar
• 1 cup water
• Oil (for frying)
Instructions:
1. In a huge bowl, blend the flour, salt, baking powder, and sugar.
2. Create a well in the center, include the oil, and a little bit of water.
3. Knead, including the remainder of the water bit by bit.
4. Allow the dough sit over night in the fridge.
5. Heat a frying pan with the oil for panning fry over medium-high heat when you are all set to make the hojaldres.
6. To create the hojaldres, take a golf round size of dough and stretch it manually till it is about 6 inches in size.
7. Release the stretched dough right into the hot oil and pan fry till it is rich brown, flipping one time.
8. The dough will certainly puff up and sides of the hojaldre will certainly be crunchy and parts will certainly be bready.
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