Puffy, golden fried bread dough — light, airy, and slightly chewy, served at every Panamanian breakfast table alongside eggs, cheese, and coffee.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: napkin-lined basket
Accompaniments: scrambled eggs, white cheese, coffee
Instructions
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1
Mix flour, salt, sugar, and baking powder. Add warm water gradually, kneading into a soft dough.
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2
Rest dough 15 min covered with a damp cloth.
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3
Divide into 8 portions. Roll or stretch each into a thin oval or round shape.
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4
Fry in hot oil (180°C) until puffed and golden on each side, about 1-2 min per side.
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5
Drain on paper towels.
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6
Serve immediately with eggs, cheese, or jam.
Did You Know?
Panamanians debate whether hojaldres should be thin and crispy or thick and pillowy — the argument is as heated as any political debate.
Chef's Notes
Equipment Tips
- mixing bowl
- rolling pin
- deep skillet
Accompaniments
scrambled eggs, white cheese, coffee
The Story Behind Hojaldres
Hojaldres derive from Spanish fried dough traditions brought during colonization. The Panamanian version evolved into a simpler, more rustic bread that became the backbone of the national breakfast. Every fonda and home kitchen fries hojaldres fresh each morning, and the aroma is synonymous with a Panamanian dawn.
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