Ojaldas Recipes
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
HOJALDRE
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
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
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