In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make a well in the center and add the melted butter and lukewarm water. Mix until the mixture comes together and forms a dough.
Panamanian Hojaldras (Fried Breakfast Dough)
- Total time - 40 - 55 minutes
- Preparation - 15 minutes
- Resting time - 15 - 30 minutes
- Cooking time - 10 minutes
- Servings: 5
- Country: Panama
The dough is very simple to make, but the key to a fluffy texture is to let it rest sufficiently. You don't need to be a pro at rolling; Hojaldras are meant to have a rustic, irregular shape. Fry them over medium heat to avoid burning them, and serve them fresh and hot.
Ingredients
Ingredients for Hojaldras
- 2 cups all-purpose wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons melted butter
- 0.75 cups lukewarm water
Other
- vegetable oil for frying
Instructions
Step 1: Preparing the Dough
Step 2: Kneading and Resting
Transfer the dough to a floured surface and knead it for about 5-10 minutes until it is smooth and elastic. Wrap it in plastic wrap or cover it with a towel and let it rest for 15-30 minutes at room temperature.
Step 3: Shaping and Frying
Divide the dough into 4-6 evenly sized balls. Roll each ball into a flat disc, about 1 cm thick, on a floured surface. Heat a generous amount of oil in a pan or pot. Fry the Hojaldras one by one over medium-high heat. They will puff up and turn golden brown, which takes about 1-2 minutes per side.
Step 4: Serving
Remove the finished Hojaldras and place them on paper towels to drain excess oil. Serve them immediately, hot and fresh. You can eat them plain, sprinkled with sugar, or as a side to savory breakfast items.