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Loading...Panamanian hojaldres are crisp, golden, and shatteringly flaky fried breads that puff into pillowy layers the moment they hit hot oil. The enriched dough is folded several times with softened butter to create dozens of delicate sheets, then fried until bronzed outside and tender inside. They are traditionally served at breakfast alongside fresh cheese, scrambled eggs, and a strong cup of coffee.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings4
Yield8 pieces (4 servings)
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 28 gFat
- 11 gSaturated Fat
- 52 gCarbs
- 2 gFiber
- 9 gSugar
- 9 gProtein
- 320 mgSodium
- 145 mgPotassium
- 60 mgCalcium
- 2.5 mgIron
- 0 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the dough
- 3 cups (390 g) all-purpose flour, plus more for dusting
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon (5 g) instant yeast
- 1 teaspoon (6 g) fine salt
- 1/2 cup (120 ml) warm whole milk (about 110°F)
- 1/4 cup (60 ml) warm water
- 1 large egg, lightly beaten
- 3 tablespoons (45 g) unsalted butter, softened
For lamination and frying
- 6 tablespoons (85 g) unsalted butter, softened for layering
- 1/4 cup (35 g) all-purpose flour, for dusting during folds
- 3 cups (720 ml) neutral frying oil
- Extra granulated sugar, for dusting (optional)
Directions
- In a large bowl, whisk together the flour, sugar, yeast, and salt. Make a well in the center and add the warm milk, warm water, beaten egg, and softened butter. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let rest for 30 minutes at room temperature while you soften the lamination butter.
- On a lightly floured surface, roll the dough into a 12 by 18 inch rectangle. Spread the softened lamination butter evenly over two-thirds of the surface, leaving a clean strip along one long edge. Fold the unbuttered third over the middle, then fold the buttered third over the top, like a letter. Rotate 90 degrees, roll out again to 12 by 18 inches, and repeat the letter fold. Wrap in plastic and chill for 20 minutes.
- Repeat the rolling and letter-fold two more times, chilling for 15 minutes between each fold, to build up dozens of flaky layers. After the final fold, wrap and chill the dough for at least 30 minutes, or up to overnight.
- Heat about 1 1/2 inches of neutral oil in a heavy-bottomed pot or deep skillet to 350°F (175°C), monitoring with a thermometer. Line a tray with paper towels for draining.
- Roll the chilled dough on a lightly floured surface into a 12 by 16 inch rectangle about 1/4 inch thick. Trim the edges with a sharp knife and cut into 8 roughly equal squares or rectangles.
- Working in batches of 2 to 3 pieces so the oil temperature stays steady, gently slide a piece of dough into the hot oil. Fry for about 90 seconds per side, pressing lightly with a slotted spoon to encourage puffing, until deeply golden and crisp. Flip once and fry the second side until bronzed.
- Transfer the fried breads to the paper-towel-lined tray to drain briefly, then serve immediately, dusted with extra sugar if you like, alongside fresh cheese, eggs, or hot Panamanian coffee.
Cook’s Notes
- Keep everything cold during lamination; if the butter softens and absorbs into the dough you will lose the flaky layers. Chill the dough any time it feels greasy or warm.
- Test the oil with a small scrap of dough; it should sizzle immediately and rise within 2 seconds. Oil that is too cool will make the bread absorb grease and turn heavy.
- For a sweeter Panamanian-style finish, sprinkle the hot fried breads generously with granulated sugar so it melts into a thin, crackly crust.
- Hojaldres are best eaten the day they are fried while the layers are still crisp. Reheat leftovers briefly in a 350°F oven or toaster oven to refresh the flakiness.
- In Panama, hojaldres are often split open and filled with queso fresco, used to scoop up refried beans, or simply torn and dunked into café con leche.
