Can I make the dough ahead of time?
Yes, you can prepare the dough, wrap it tightly in plastic, and refrigerate it for up to 24 hours. Let it come to room temperature before rolling and frying.
BREAKFAST
Panamanian Hojaldras with Powdered Sugar and Honey
These delightful Panamanian hojaldras are fluffy fried dough pastries, perfect for a sweet breakfast. Lightly dusted with powdered sugar and drizzled with honey, they offer a taste of traditional Panamanian comfort.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar.
02
Add the warm milk and 2 tablespoons of vegetable oil to the dry ingredients. Mix until a soft dough forms. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic.
03
Divide the dough into 8 equal pieces. Roll each piece into a thin, round disc, about 4-5 inches in diameter.
04
Heat 2 inches of vegetable oil in a large, heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350°F (175°C).
05
Carefully place 2-3 dough discs into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and puffed. Use tongs to flip them.
06
Remove the hojaldras from the oil and place them on a plate lined with paper towels to drain excess oil.
07
Dust generously with powdered sugar and drizzle with honey before serving warm.
About This Recipe
These delightful Panamanian hojaldras are fluffy fried dough pastries, perfect for a sweet breakfast. Lightly dusted with powdered sugar and drizzled with honey, they offer a taste of traditional Panamanian comfort.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your oil is at the correct temperature for even cooking. If the oil is too cool, the hojaldras will be greasy; if too hot, they will brown too quickly and remain raw inside. Use a thermometer for best results.
Easy Substitutions
You can substitute the milk with water for a slightly crispier hojaldra. For a different flavor, try a sprinkle of cinnamon sugar instead of powdered sugar, or maple syrup instead of honey.
Storage & Reheating
Hojaldras are best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat briefly in a dry skillet over low heat to crisp them up.
Serving Suggestions
Serve these warm hojaldras alongside a strong cup of Panamanian coffee, fresh tropical fruit like mango or papaya, or with a side of scrambled eggs for a complete breakfast.
Common Mistakes
1. Overcrowding the pan: This lowers the oil temperature, leading to greasy hojaldras. Fry in small batches. 2. Not kneading enough: Insufficient kneading results in a tough dough. Knead until smooth and elastic. 3. Oil too hot or too cold: Use a thermometer to maintain 350°F (175°C) for perfect golden-brown results. 4. Rolling dough too thick: Thick hojaldras won't cook through evenly and will be dense.
Frequently Asked Questions
What kind of oil is best for frying?
Vegetable oil, canola oil, or corn oil are all suitable for deep frying due to their high smoke points.
Can I bake hojaldras instead of frying?
While traditional hojaldras are fried, you could try baking them at 400°F (200°C) for 10-15 minutes until golden, though the texture will be different.
MORE TO KNOW
Hojaldras are a staple breakfast item in Panama, often enjoyed with coffee. The word 'hojaldra' comes from 'hojaldre,' meaning puff pastry, though these are typically a simpler, yeast-free fried dough. The key to their light and airy texture is the baking powder and proper kneading, which develops the gluten just enough to create a tender crumb when fried.
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