Te Panamanian Hojaldres recipe is a simple dish that from Panamania. Served for breakfast or as a snack, it consists of crispy, fluffy fried dough. Local ingredients are vital for flavor and texture. Fresh, unsalted butter and all-purpose flour are important for the dough.
In the Panamanian Hojaldres recipe, you mix flour, salt, baking powder and sugar together. These staples are often sourced from nearby farms. By choosing ingredients grown and harvested locally, we support a healthier food system with a lower environmental impact. The butter that is sourced locally gives the hojaldres a rich flavor that is satisfying and sustainable.
When you have prepared the dough, let it sit. This activates the baking powder, resulting in a light, airy texture when fried. Shape dough and fry in vegetable oil until golden brown after resting. The result is a sweet hojaldre that is delicious on its own or topped with honey or syrup.
Local sourcing and sustainable farming are important factors in the Panamanian Hojaldres recipe. Using responsibly grown ingredients elevates our dishes while helping our communities and the environment at the same time.
Ingredients For the Panamanian Hojaldres Recipe
All-purpose Flour
Salt
Baking Powder
Sugar
Unsalted Butter Chilled and Cut Into Small Pieces
Water
Vegetable Oil for Frying
Cooking Instructions For the Panamanian Hojaldres Recipe
- In a large mixing bowl, combine the flour, salt, baking powder, and sugar. Mix well.
- Add the chilled butter pieces to the bowl and use your fingertips to mix it into the flour mixture until it resembles coarse sand.
- Gradually pour in the water, mixing until the dough comes together and forms a ball.
- Knead the dough on a lightly floured surface for about 5 minutes, or until it becomes smooth and elastic.
- Divide the dough into 8 equal pieces and shape each one into a ball.
10 Reasons I Love Panamian Food
Panamanian food combines indigenous, African, Spanish and Caribbean flavors. Each dish represents the country’s history and culture and is bursting with flavor and textures that will have you back for more. Ten reasons I love Panamanian food:
1. The Bold and Unique Flavors
Panamanian food is distinguished by its bold and complex flavors that result from combining different culinary traditions. Earthy spices like cumin are often combined with fresh herbs like culantro and tart ingredients like lime. Whether it’s the creamy Sancocho or the sour Arroz con Coco, each dish is a revelation of flavor and imagination.
2. The Fusion of Cultures
Possibly the most remarkable feature of Panamanian food is its representation of Panama’s multicultural identity. Influences from indigenous peoples, Spanish colonizers, African slaves and nearby Caribbean islands form a food culture. This mixing of culinary traditions produces dishes with history and flavor such as Ropa Vieja (Spanish and African influences).
3. Fresh and Local Ingredients
Panama’s tropical climate and geographic diversity produce fresh ingredients from tropical fruits to seafood. Some dishes use ingredients locally sourced like plantains, coconut, yuca and fresh fish. This dependence on natural, local products makes Panamanian food tasty and healthier.
4. Delicious Street Food
Panamanian street food is an experience in itself, with various snacks and meals available. From Empanadas (pastry filled with meat or cheese) to Patacones (fried green plantains), street vendors sell quick, cheap, flavorful fare that represents Panamanian cuisine. I love walking through the bustling streets, smelling the sizzling meats and fried goodies, and sampling different snacks on the go..
5. Versatility of Plantains
Plantains are a staple in Panamanian food and may be eaten in numerous ways. Whether fried as Patacones, boiled, or mashed, plantains lend texture and flavor to any dish. They can be sweet when ripe or savory when green and are a side or snack for most meals. This versatility I like in Panamanian food.
6. Hearty Comfort Foods
Panamanian food has lots of hearty, comforting dishes to make you feel at home. Some of my favorites are Sancocho, chicken soup with culantro, yuca and other vegetables. It is warm and filling and delicious – ideal for a rainy morning or even if you would like something that tastes like a hug in a bowl. The country’s stews, rice dishes and snacks are filling and filling.
7. Seafood Heaven
With the Pacific Ocean and Caribbean Sea bordering Panama, seafood is no wonder a staple in the country’s cuisine. From grilled fish and shrimp to Ceviche, seafood in Panama is always fresh and flavorful. I like how seafood is often simple to prepare with lime, garlic and culantro, letting the fish flavors shine.
8. Sweet and Savory Combinations
Panamanian food is characterized by imaginative use of sweet and savory combinations. An example is Arroz con Coco (coconut rice with fish or chicken). The sweetness of the coconut matches the sweet-tasting components of the dish. This combination of flavors is typical of Panamanian cuisine and a reason for its enjoyment.
9. The Focus on Rice and Beans
Rice and beans are the basis of many Panamanian meals and I love seeing these simple ingredients elevated with herbs and spices. Gallo Pinto is a filling rice and beans dish that is often paired with main dishes. Rice and beans are a tasty, nutritious and cheap staple that showcases the resourcefulness of Panamanian cooks.
10. The Warmth of Tradition
Many Panamanian dishes are traditional and often inherited from generation to generation. The sensation of eating a meal that was prepared the exact same way for centuries is something quite special – linking you to the country and its culture and history. Whether it’s a traditional Tamale during the holidays or a simple everyday dish like Hojaldras (fried dough), the tradition behind each recipe makes every meal feel more meaningful.
FAQ For the Panamanian Hojaldres Recipe
Q: What are the key ingredients in a Panamanian Hojaldres recipe?
A: A Panamanian Hojaldres recipe features a handful of key ingredients that contribute to its flaky and crispy texture. The main ingredient is all-purpose flour, which forms the base of the dough. You’ll also need baking powder to help the hojaldres rise and become light. Other essential ingredients include salt, sugar, and cold water, which help in achieving the desired dough consistency. Many variations may include a bit of milk or butter to enhance the richness and flavour. The combination of these ingredients is crucial for creating the signature layers that characterize Panamanian hojaldres, making them a popular treat.
Q: How do you prepare a Panamanian Hojaldres recipe?
A: To prepare a Panamanian Hojaldres recipe, start by combining the dry ingredients—flour, baking powder, sugar, and salt—in a large mixing bowl. Gradually add cold water while mixing until a dough forms. Knead the dough on a floured surface until it becomes smooth, then let it rest for about 30 minutes to an hour, allowing the gluten to relax. Once rested, roll the dough out into a thin sheet, then fold it several times to create layers. Cut the dough into desired shapes and deep-fry until golden brown. This frying method is what gives hojaldres their signature crispiness and layered texture, making them an irresistible snack or dessert.
Q: What are some common serving suggestions for Panamanian Hojaldres?
A: Panamanian Hojaldres are versatile and can be enjoyed in various ways, making them a popular choice for breakfast or as a snack. They are often served warm, dusted with powdered sugar, which adds a touch of sweetness that complements the flaky texture. Many people enjoy hojaldres with a side of honey or syrup for dipping, enhancing their flavour. Additionally, they can be paired with savory fillings, such as cheese or ham, for a delightful twist. This flexibility in serving options is part of what makes the Panamanian Hojaldres recipe a beloved treat in Panamanian cuisine.
Q: How should I store leftover Panamanian Hojaldres?
A: To store leftover Panamanian Hojaldres and maintain their texture, it’s important to allow them to cool completely after frying. Place the hojaldres in an airtight container or wrap them in plastic wrap to protect them from air exposure, which can lead to sogginess. They can be stored at room temperature for a couple of days; however, for longer storage, refrigeration is recommended. When ready to enjoy again, you can reheat them in a toaster oven or regular oven to restore their crispiness. Avoid microwaving, as this can make them chewy rather than flaky, ensuring that every bite remains delicious.
Q: Can I modify the Panamanian Hojaldres recipe for dietary restrictions?
A: Yes, you can modify a Panamanian Hojaldres recipe to accommodate various dietary restrictions while still retaining its delicious flavour and texture. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend, ensuring it has a similar consistency. If you want to reduce fat, consider using less butter or oil when preparing the dough, or use healthier alternatives like coconut oil. For vegan adaptations, replace dairy ingredients with plant-based options, such as almond milk or coconut milk. With these modifications, you can create a delightful Panamanian Hojaldres recipe that fits your dietary needs without sacrificing taste.
Panamanian Hojaldres
Equipment
- large mixing bowl
- Measuring cups and spoons
- Rolling Pin
- Frying pan
- Tongs or a slotted spoon
- Paper towels
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 2 tsp baking powder
- 1 Tbsp sugar
- 4 Tbsp undalted butter chilled and cut into small pieces
- 1 cup water
- Vegetable oil enough for frying
Instructions
- In a large mixing bowl, combine the flour, salt, baking powder, and sugar. Mix well.
- Add the chilled butter pieces to the bowl and use your fingertips to mix it into the flour mixture until it resembles coarse sand.
- Gradually pour in the water, mixing until the dough comes together and forms a ball.
- Knead the dough on a lightly floured surface for about 5 minutes, or until it becomes smooth and elastic.
- Divide the dough into 8 equal pieces and shape each one into a ball.
- Heat the vegetable oil in a deep frying pan over medium-high heat.
- Roll out each dough ball on a lightly floured surface until it is about 1/4-inch thick.
- Carefully place the flattened dough into the hot oil and fry for about 2-3 minutes on each side, or until it turns golden brown.
- Remove the fried hojaldres from the pan and place them on a paper towel-lined plate to drain off any excess oil.
- Serve the hojaldres warm and enjoy!
Notes
Tips and Tricks
▣ Make sure the butter is chilled before mixing it with the flour to create a flaky and crispy texture. ▣ Roll out the dough thin for a crispy texture. ▣ Use a deep frying pan with enough oil to fully submerge the hojaldres for even frying. ▣ Drain the hojaldres on paper towels to remove any excess oil.Nutrition
Heat the vegetable oil in a deep frying pan over medium-high heat.
Roll out each dough ball on a lightly floured surface until it is about 1/4-inch thick.
Carefully place the flattened dough into the hot oil and fry for about 2-3 minutes on each side, or until it turns golden brown.
Remove the fried Hojaldres from the pan and place them on a paper towel-lined plate to drain off any excess oil.
Serve the Hojaldres warm and enjoy!
10 Reasons I Love Panamian Food
Panamanian food combines indigenous, African, Spanish and Caribbean flavors. Each dish represents the country’s history and culture and is bursting with flavor and textures that will have you back for more. Ten reasons I love Panamanian food:
1. The Bold and Unique Flavors
Panamanian food is distinguished by its bold and complex flavors that result from combining different culinary traditions. Earthy spices like cumin are often combined with fresh herbs like culantro and tart ingredients like lime. Whether it’s the creamy Sancocho or the sour Arroz con Coco, each dish is a revelation of flavor and imagination.
2. The Fusion of Cultures
Possibly the most remarkable feature of Panamanian food is its representation of Panama’s multicultural identity. Influences from indigenous peoples, Spanish colonizers, African slaves and nearby Caribbean islands form a food culture. This mixing of culinary traditions produces dishes with history and flavor such as Ropa Vieja (Spanish and African influences).
3. Fresh and Local Ingredients
Panama’s tropical climate and geographic diversity produce fresh ingredients from tropical fruits to seafood. Some dishes use ingredients locally sourced like plantains, coconut, yuca and fresh fish. This dependence on natural, local products makes Panamanian food tasty and healthier.
4. Delicious Street Food
Panamanian street food is an experience in itself, with various snacks and meals available. From Empanadas (pastry filled with meat or cheese) to Patacones (fried green plantains), street vendors sell quick, cheap, flavorful fare that represents Panamanian cuisine. I love walking through the bustling streets, smelling the sizzling meats and fried goodies, and sampling different snacks on the go..
5. Versatility of Plantains
Plantains are a staple in Panamanian food and may be eaten in numerous ways. Whether fried as Patacones, boiled, or mashed, plantains lend texture and flavor to any dish. They can be sweet when ripe or savory when green and are a side or snack for most meals. This versatility I like in Panamanian food.
6. Hearty Comfort Foods
Panamanian food has lots of hearty, comforting dishes to make you feel at home. Some of my favorites are Sancocho, chicken soup with culantro, yuca and other vegetables. It is warm and filling and delicious – ideal for a rainy morning or even if you would like something that tastes like a hug in a bowl. The country’s stews, rice dishes and snacks are filling and filling.
7. Seafood Heaven
With the Pacific Ocean and Caribbean Sea bordering Panama, seafood is no wonder a staple in the country’s cuisine. From grilled fish and shrimp to Ceviche, seafood in Panama is always fresh and flavorful. I like how seafood is often simple to prepare with lime, garlic and culantro, letting the fish flavors shine.
8. Sweet and Savory Combinations
Panamanian food is characterized by imaginative use of sweet and savory combinations. An example is Arroz con Coco (coconut rice with fish or chicken). The sweetness of the coconut matches the sweet-tasting components of the dish. This combination of flavors is typical of Panamanian cuisine and a reason for its enjoyment.
9. The Focus on Rice and Beans
Rice and beans are the basis of many Panamanian meals and I love seeing these simple ingredients elevated with herbs and spices. Gallo Pinto is a filling rice and beans dish that is often paired with main dishes. Rice and beans are a tasty, nutritious and cheap staple that showcases the resourcefulness of Panamanian cooks.
10. The Warmth of Tradition
Many Panamanian dishes are traditional and often inherited from generation to generation. The sensation of eating a meal that was prepared the exact same way for centuries is something quite special – linking you to the country and its culture and history. Whether it’s a traditional Tamale during the holidays or a simple everyday dish like Hojaldras (fried dough), the tradition behind each recipe makes every meal feel more meaningful.
FAQ For the Panamanian Hojaldres Recipe
Q: What are the key ingredients in a Panamanian Hojaldres recipe?
A: A Panamanian Hojaldres recipe features a handful of key ingredients that contribute to its flaky and crispy texture. The main ingredient is all-purpose flour, which forms the base of the dough. You’ll also need baking powder to help the hojaldres rise and become light. Other essential ingredients include salt, sugar, and cold water, which help in achieving the desired dough consistency. Many variations may include a bit of milk or butter to enhance the richness and flavour. The combination of these ingredients is crucial for creating the signature layers that characterize Panamanian hojaldres, making them a popular treat.
Q: How do you prepare a Panamanian Hojaldres recipe?
A: To prepare a Panamanian Hojaldres recipe, start by combining the dry ingredients—flour, baking powder, sugar, and salt—in a large mixing bowl. Gradually add cold water while mixing until a dough forms. Knead the dough on a floured surface until it becomes smooth, then let it rest for about 30 minutes to an hour, allowing the gluten to relax. Once rested, roll the dough out into a thin sheet, then fold it several times to create layers. Cut the dough into desired shapes and deep-fry until golden brown. This frying method is what gives hojaldres their signature crispiness and layered texture, making them an irresistible snack or dessert.
Q: What are some common serving suggestions for Panamanian Hojaldres?
A: Panamanian Hojaldres are versatile and can be enjoyed in various ways, making them a popular choice for breakfast or as a snack. They are often served warm, dusted with powdered sugar, which adds a touch of sweetness that complements the flaky texture. Many people enjoy hojaldres with a side of honey or syrup for dipping, enhancing their flavour. Additionally, they can be paired with savory fillings, such as cheese or ham, for a delightful twist. This flexibility in serving options is part of what makes the Panamanian Hojaldres recipe a beloved treat in Panamanian cuisine.
Q: How should I store leftover Panamanian Hojaldres?
A: To store leftover Panamanian Hojaldres and maintain their texture, it’s important to allow them to cool completely after frying. Place the hojaldres in an airtight container or wrap them in plastic wrap to protect them from air exposure, which can lead to sogginess. They can be stored at room temperature for a couple of days; however, for longer storage, refrigeration is recommended. When ready to enjoy again, you can reheat them in a toaster oven or regular oven to restore their crispiness. Avoid microwaving, as this can make them chewy rather than flaky, ensuring that every bite remains delicious.
Q: Can I modify the Panamanian Hojaldres recipe for dietary restrictions?
A: Yes, you can modify a Panamanian Hojaldres recipe to accommodate various dietary restrictions while still retaining its delicious flavour and texture. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend, ensuring it has a similar consistency. If you want to reduce fat, consider using less butter or oil when preparing the dough, or use healthier alternatives like coconut oil. For vegan adaptations, replace dairy ingredients with plant-based options, such as almond milk or coconut milk. With these modifications, you can create a delightful Panamanian Hojaldres recipe that fits your dietary needs without sacrificing taste.
1 comment
The Panamanian hojaldres were such a delightful treat! They were light, flaky, and slightly sweet, perfect for breakfast or a snack.