Estrellas Torta Frita Uruguaya Recipes

TORTA FRITA (URUGUAYAN FRIED SWEET BREAD)

Steps:

• In a big bowl, add flour, salt, baking powder, and beef tallow. Use a pastry cutter or 2 knives to cut the fat into the flour. (Alternately, mix the ingredients together in a stand mixer, with a dough hook.)
• Add water and mix with a wooden spoon until the dough comes together. Knead it for a couple of minutes. Cover it and let it rest for 10 minutes.
• After resting, knead the dough for 5 minutes, or until soft.
• Separate the dough into 8 portions. Roll each portion between the palm of your hand and a flat surface to create a ball. Cover with a slightly damp kitchen towel and let them rest for 10 minutes.
• In a deep and wide pot, heat the oil to 375F, over medium-low heat.
• After the last resting of the dough, you should be able to stretch the dough by hand into about a 7 inch circle. If this is not possible, just flour a flat surface, and use a rolling pin to make a 7-inch circle. Cut a line in the middle.
• Fry the breads, one at a time. Fry for a few seconds and then flip. Let it brown on that side, then flip again and brown the other side.
• Remove from the oil and place on paper towels. Repeat with the remaining dough.
• Dust with sugar and serve. (Best served immediately.)

ESTRELLA'S TORTA FRITA URUGUAYA

Steps:

• Melt the 2 tbsp. butter or margarine and 1 tbsp. of shortening together in a pan or in the microwave. Heat the milk (or water) until hot, but not boiling. Combine the melted fat with the milk (or water). In a bowl, combine the flour, salt and baking powder. Mix well. Make a hole in the mound and pour the liquid in the middle. Gradually incorporate the flour mixture. Once mixed thoroughly, turn the dough out onto a flat, clean surface and knead well. Separate into 12 equally sized balls. Roll out each ball into a circle 1/2 cm thick. With your finger, poke a hole in the middle of each circle. In a large frying pan, melt 1-2 cups of shortening or lard over medium high heat. Fry each circle to a golden color in the melted shortening or lard. You might need to lower the temperature to medium while fying the batch. Transfer tortas to a plate with paper towels or paper bags to remove excess oil. Eat while still warm with dulce de leche spread or mermelada. Enjoy with coffee, tea, or better yet, yerba mate.

TORTA FRITTA (FRIED DOUGH ITALIAN STYLE)

Steps:

• In a small saucepan, combine milk and 1 1/3 cups water. Heat to 110F or until warm to touch; remove from heat.
• In a large bowl, combine 5 cups of the flour, yeast and salt; make a well. Add olive oil and warm milk mixture and, using a wooden spoon, stir until dough just starts to form.
• Turn out onto a well-floured surface and knead until soft and elastic, adding more flour by the tablespoon as needed to keep dough from being too sticky, about 15 minutes.
• Transfer dough to a clean bowl, cover with a clean dishtowel, and let rise until almost doubled, about 45 minutes.
• Punch down dough and turn out onto a lightly-floured surface. Roll out to a ¼ inch thick rectangle, and cut into (about 50) 2 by 3 inch rectangles, transferring cut pieces to a sheet of parchment paper with space between each piece.
• Fill a deep saucepan with 1½ inches peanut oil and heat to 365F Fry dough pieces in batches, turning them before they are halfway done, until puffed and golden brown on both sides, about 1½ minutes total.
• Using a slotted spoon, transfer torta frittas to paper towels in order to drain. Serve immediately.