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Loading...Crispy on the outside and pillowy soft within, these Uruguayan fried dough cakes are a beloved comfort food traditionally enjoyed on rainy afternoons. The simple dough fries up into golden, slightly puffy rounds that are perfect for dunking into dulce de leche or dusting with sugar.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yieldabout 12 small cakes
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 28 gFat
- 6 gSaturated Fat
- 50 gCarbs
- 2 gFiber
- 4 gSugar
- 8 gProtein
- 480 mgSodium
- 95 mgPotassium
- 25 mgCalcium
- 3 mgIron
- 0 mgVitamin C
- 15 mcgVitamin A
Ingredients
For the Dough
- 3 cups (390 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 1 tablespoon granulated sugar
- 2 tablespoons lard or unsalted butter, softened
- 1 cup (240 ml) warm water
- 1 tablespoon neutral oil, for greasing
For Frying
- About 2 cups (480 ml) sunflower or vegetable oil
- Powdered sugar or dulce de leche, for serving
Directions
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
- Add the softened lard or butter and use your fingertips to rub it into the dry mixture until it resembles coarse meal.
- Pour in the warm water and stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
- Knead the dough for about 5 minutes until smooth and elastic, then shape it into a ball, coat lightly with oil, cover with a clean towel, and let it rest for 15 minutes.
- Divide the rested dough into 12 equal portions and roll each one out into a round about 4 inches (10 cm) in diameter and roughly 1/4 inch thick.
- Heat the oil in a heavy-bottomed pot or deep skillet to 350°F (175°C), maintaining that temperature throughout frying.
- Fry the dough rounds two or three at a time for about 2 minutes per side, flipping once, until puffed and deep golden brown on both sides.
- Lift the cakes out with a slotted spoon and drain on a plate lined with paper towels.
- Serve immediately, dusted with powdered sugar or accompanied by a small bowl of warm dulce de leche for dipping.
Cook’s Notes
- Keep the oil temperature steady at 350°F; too cool and the cakes absorb excess oil, too hot and they brown before cooking through.
- A traditional Uruguayan touch is to prick each cake once with a fork before frying to prevent excessive puffing.
- If the dough feels sticky while rolling, dust the surface with a little flour rather than adding more water.
- Serve these right out of the fryer for the best contrast between the crisp crust and tender interior.
- Leftover cakes reheat well in a dry skillet over medium heat for a minute per side, though they lose some crispness.
