Best 2 Panamanian Fry Bread Hojaldras Recipes

**Panamanian Fry Bread (Hojaldras): A Taste of Panama's Culinary Delights**

Embark on a culinary journey to Panama and discover the irresistible charm of Panamanian Fry Bread, also known as Hojaldras. These delightful treats are a staple in Panamanian cuisine, often enjoyed as a hearty breakfast, a delectable snack, or an accompaniment to main meals. Hojaldras are soft, fluffy, and slightly sweet, with a unique texture that sets them apart from traditional fry bread. This article presents a curated collection of Panamanian Fry Bread recipes, each offering a unique twist on this beloved dish. From classic Hojaldras to creative variations infused with unique flavors, this comprehensive guide has something for every palate. Whether you're a seasoned cook or just starting your culinary adventure, these recipes will take you on a delectable journey through the vibrant flavors of Panama. So, prepare your taste buds and let's dive into the world of Panamanian Fry Bread, where every bite is a celebration of Panama's rich culinary heritage.

Let's cook with our recipes!

PANAMANIAN FRY BREAD (HOJALDRAS)

Panamanian Fry Bread (Hojaldras) image

(pronounced o-HALL-druhs) This is Panama's version of fried bread served for breakfast. It's somewhat like a beignet or a cross between a pancake and fritter. Most prefer to sprinkle the top with powdered sugar or with a cinnamon/sugar mix. They're also quite often served plain with a fried egg and a few slices of bacon on the...

Provided by Vickie Parks

Categories Other Breakfast

Time 2h20m

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 tsp granulated sugar
3/4 cup milk
3 Tbsp vegetable oil
1 large egg
2 cups vegetable oil, for frying
1/2 cup powdered sugar or cinnamon/sugar mix (for dusting)

Steps:

1. Whisk together the flour, baking powder, salt and sugar. Make a well about the size of your fist in the flour mixture.
2. In a small bowl, thoroughly whisk together the milk, 3 Tbsp oil, and egg. With a wooden spoon, stir the milky mixture into the flour well, stirring until all ingredients are fully incorporated.
3. Knead the dough in the bowl for about a minute or until it turns into a ball that doesn't stick to the sides of the bowl. If it's too sticky, add more flour; if it's too crumbly, add water, 1 tablespoon at a time until it forms into a ball. Transfer to floured surface and knead until the dough is soft and elastic. Wrap dough in plastic and refrigerate for at least 2 hours. (To save time, you can can prepare the dough up to this step, and all that's left in the morning is frying the dough.)
4. Remove dough from refrigerator and pinch off pieces of dough about the size of a gold ball. Pinch and stretch the dough into 5-inch ovals. They should be roughly shaped and not necessarily even ovals all around.
5. Heat the 2 cups oil in a heavy saucepan over medium heat. Drop the flattened dough pieces into the hot oil and wait for them to rise to the surface, about 2 minutes. Turn them over to allow the other side to brown for about 30 seconds.
6. Use a slotted spoon to transfer them to triple-layered paper towels to absorb excess oil. Let cool, then lightly dust with powdered sugar (or a cinnamon/sugar mix). Serve immediately.

HOJALDRE

Hojaldre image

Traditional Panamanian breakfast cuisine!! Hojaldre is basically the Panamanian equivalent of fried dough. It is really delicious with anything from a fried egg to cheese slices on top. However, my personal favourite is to eat it plain. Because, the dough needs to sit overnight, this makes an excellent Saturday or Sunday breakfast treat. Enjoy! NOTE: The prep/cooking time does not take into account that you need to leave the dough overnight!!

Provided by ItsTheLadyV

Categories Breads

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon baking powder
1 teaspoon white sugar
1 cup water
oil (for frying)

Steps:

In a large bowl, mix the flour, salt, baking powder, and sugar.
Make a well in the middle and add the oil and a little water.
Knead, adding the rest of the water little by little.
Let the dough sit overnight in the refrigerator.
When you are ready to make the hojaldres, heat a pan with the oil for frying over medium-high heat.
To form the hojaldres, take a golf ball size of dough and stretch it by hand until it is roughly 6 inches in diameter. Drop the stretched dough into the hot oil and fry until it is golden brown, turning once. The dough will puff up and parts of the hojaldre will be crispy and parts will be bready.
ENJOY!

Nutrition Facts : Calories 174.8, Fat 2.7, SaturatedFat 0.4, Sodium 256.3, Carbohydrate 32.7, Fiber 1.1, Sugar 0.8, Protein 4.3

Tips:

For the best results, use high-quality ingredients.
Make sure the dough is well-kneaded before frying.
Fry the hojaldras in hot oil until they are golden brown.
Drain the hojaldras on paper towels before serving.
Serve the hojaldras warm with your favorite toppings.

Conclusion:

Panamanian fry bread, or hojaldras, is a delicious and easy-to-make treat. These pastries are perfect for any occasion, from a casual breakfast to a special dessert. With their light and fluffy texture and sweet and savory flavor, hojaldras are sure to please everyone. So next time you're looking for a tasty and unique snack, give this recipe a try. You won't be disappointed!