Hojaldre

Fried dough recipes can be found in almost every culture. Hojaldre is the Panamanian variation, and it is an egg and flour-based dough that is typically let to rise overnight before being fried fresh in the morning. Pick up a Hojaldre for a traditional Panamanian breakfast. Flatbread is fried to crisp and light perfection, then topped with cinnamon or sugar and coupled with sausage or cheese. When coupled with a glass of silky hot chocolate, this Panamanian food passion is surprisingly light and airy.

Ingredients:

• 3 cup sifted flour
• 2 tbsp baking powder
• 3 tbsp caster sugar
• 2 tbsp salt
• An egg
• 1 tablespoon of oil.
• 1 cup of water.
• Vegetable oil.

Instructions:

• In the bowl of a stand mixer, combine all of the dry ingredients.
• Make a well in the center of the plate and crack the egg into it. Pour in the oil.
• Mix the ingredients on low speed with the dough hook, gradually adding the water until you have a smooth and uniform dough. The amount of water specified is an estimate based on the quality of the flour used.
• Place the dough on a lightly floured work surface, cover, and set aside for 2 hours to rest away from drafts.
• Form golf ball-sized balls out of the dough by dividing it into 12 to 15 pieces.
• In a big skillet, heat a considerable amount of oil.
• Flatten each ball on a lightly oiled work area and stretch it with both hands until it is round, thin, and flat (approximately 1/4 inch / 5 mm thick).
• Cook each side of the bread for a few minutes until golden brown.