Panamanian Fried Dough (Hojaldre)
Hojaldre is a beloved traditional breakfast treat in Panama, reminiscent of fried dough but with a unique twist. This simple yet delightful recipe features a dough that puffs beautifully when fried, resulting in a perfect balance of crispy and soft textures. Enjoy hojaldre plain for its heavenly taste, or top it with a fried egg, cheese slices, or your favorite spreads for a more indulgent experience. With its rich, comforting flavor, hojaldre is an ideal breakfast option that's perfect for leisurely weekends. Since the dough requires an overnight rest in the fridge, it's easy to prepare the night before, making your Saturday or Sunday breakfast hassle-free. Gather your loved ones around the table and savor this delicious Panamanian delight!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
all-purpose flour
2 cups (measured, sifted if preferred)
salt
1/2 teaspoon (measured)
vegetable oil
1 tablespoon (for the dough)
baking powder
1 teaspoon (measured)
white sugar
1 teaspoon (measured)
water
1 cup (room temperature, measured)
oil
for frying (enough to fill the pan)
Instructions
1
In a large mixing bowl, combine the all-purpose flour, salt, baking powder, and sugar. Mix them well to ensure even distribution.
2
Create a well in the center of the dry ingredients and pour in the vegetable oil. Gradually add a small amount of water and begin to mix.
3
Start kneading the dough, adding the remaining water bit by bit until the dough becomes soft and elastic. Knead for about 5-7 minutes.
4
Once kneaded, wrap the dough in plastic wrap or place it in an airtight container, and refrigerate it overnight to allow the flavors to develop.
5
When you're ready to make the hojaldres, heat a generous amount of oil for frying in a pan over medium-high heat.
6
Take a golf ball-sized piece of the rested dough and gently stretch it by hand until it reaches approximately 6 inches in diameter.
7
Once the oil is hot, carefully drop the stretched dough into the oil and fry until it turns a beautiful golden brown, about 2-3 minutes on each side. Turn once during frying to achieve even browning.
8
Remove the hojaldre from the oil and place it on a paper towel to drain excess oil.
9
Serve warm, either plain or with your choice of toppings, and ENJOY!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Panamanian Hojaldre?
Hojaldre is a traditional Panamanian fried dough often served for breakfast, known for its puffed texture and balance of crispy and soft layers.
What are the main ingredients for Hojaldre?
The main ingredients include all-purpose flour, salt, baking powder, sugar, vegetable oil, and water.
How long does the dough need to rest?
The dough should be refrigerated overnight to allow the flavors to develop and to achieve the best texture.
How long should I knead the Hojaldre dough?
You should knead the dough for about 5 to 7 minutes until it becomes soft and elastic.
What is the best way to stretch the dough?
Take a golf ball-sized piece of dough and gently stretch it by hand until it is approximately 6 inches in diameter.
At what temperature should I fry the dough?
The dough should be fried in oil heated over medium-high heat.
How long do you fry each side?
Fry each side for about 2 to 3 minutes until it reaches a beautiful golden brown color.
What toppings go well with Hojaldre?
Common toppings include fried eggs, cheese slices, or various sweet and savory spreads.
Can I eat Hojaldre plain?
Yes, Hojaldre is delicious on its own thanks to its rich and comforting flavor.
Why is baking powder used in this recipe?
Baking powder helps the dough puff up beautifully when it hits the hot frying oil.
What type of oil is recommended for frying?
Vegetable oil is typically used both for the dough and for the frying process.
Is this recipe considered easy?
Yes, it is considered a simple and easy recipe, though it requires preparation the night before.
When is Hojaldre typically served?
It is a staple breakfast treat in Panama, especially popular during leisurely weekends and brunches.
Should the water be hot or cold?
The recipe calls for room temperature water to be added gradually to the flour mixture.
How do I prevent the Hojaldre from being too greasy?
Place the fried dough on a paper towel immediately after removing it from the oil to drain any excess.
How many times should I flip the dough while frying?
Turn the dough once during the frying process to ensure even browning on both sides.
What kind of flour is best for Hojaldre?
All-purpose flour is the standard choice for this traditional recipe.
How much sugar is in the dough?
The recipe uses 1 teaspoon of white sugar for a subtle hint of sweetness.
Can I store the dough in an airtight container?
Yes, once kneaded, you should wrap it in plastic or place it in an airtight container before refrigerating.
What is the texture of Hojaldre?
It features a unique combination of a crispy exterior and a soft, airy interior.
Is Hojaldre a type of bread?
It is a type of fried dough, similar to a savory donut or fry bread, but with a Panamanian profile.
Do I need a rolling pin?
No, the dough is traditionally stretched by hand rather than rolled.
How much oil do I need for frying?
You need a generous amount of oil, enough to fill the pan so the dough can fry properly.
Does the dough contain eggs?
No, this specific recipe for Panamanian Hojaldre is egg-free.
Can I make the dough the same day?
While you can, the overnight rest is highly recommended for the best flavor development and texture.
Is Hojaldre sweet or savory?
It is versatile; while the dough has a hint of sugar and salt, it can be served with both sweet or savory toppings.
What is the first step in making the dough?
The first step is to combine the dry ingredients: flour, salt, baking powder, and sugar in a large bowl.
What size should the dough balls be before stretching?
They should be roughly the size of a golf ball.
Is Hojaldre a comfort food?
Yes, it is widely considered a rich and comforting Panamanian classic.
Can children help make Hojaldre?
Children can help with mixing and kneading, but an adult should handle the frying in hot oil.