OJALDAS
Spanish Cookie posted for ZWT 5 Spain. I haven't tried these yet but I would venture to add more flavor them maybe some orange zest or a spice. Too bland the way the recipe is listed but simple.
Provided by Jamilahs_Kitchen
Categories Dessert
Time 20m
Yield 20 cookies, 10 serving(s)
Number Of Ingredients 4
Steps:
- Blend the flour into the eggs. Knead ten minutes, adding more flour if needed to make a stiff dough. Let the dough stand one hour. Roll very thin, cut into diamond shapes and fry in hot oil. Drain and sprinkle with powdered sugar and cinnomin.
Nutrition Facts : Calories 60.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 42.3, Sodium 72.4, Carbohydrate 9.6, Fiber 0.3, Sugar 0.1, Protein 2.5
PANAMANIAN FRY BREAD (HOJALDRAS)
(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
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.
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