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July 21st, 2015

Hojaldre: A Panamanian Breakfast

Barbara Zanotelli Rodrigues

By Barbara Zanotelli Rodrigues
Product and Marketing


This traditional Panamanian breakfast recipe is the perfect way to start the weekend. Topped with sausages, fried egg or cheese, this fried dough is a delicious treat!

  • Prep: 1 hour 15 minutes
  • Cook: 20 minutes
  • Total time: 1 hour, 35 minutes
  • Recipe serves: 2

Ingredients for the Hojaldres

  • 2 cups flour
  • 1 tsp baking powder
  • 2 tsp sugar
  • 2 tsp salt
  • 1 tbsp olive oil
  • 1/2 cup water
  • Oil for frying

Ingredients for the salchichas guisadas (sausage stew)

  • 5-6 regular sausages
  • 1/2 red bell pepper
  • 2 small onion
  • 1 small tomato
  • 70g tomato paste
  • Oil
  • Salt and pepper for taste

Instructions

  1. Begin with the hojaldres. In a deep bowl, combine the flour, baking powder, sugar and salt
  2. Add the olive oil in the middle with a bit of the water. Do not add the water all at once.
  3. The consistency of the dough needs to be able to knead and won't stick to hands. Add water gradually until reaching this result.
  4. Cover the dough with a clean towel and let rest for around an hour or if possible overnight.
  5. In the meantime cut the sausages into 1/2cm slices. Chop the onion, bell pepper and tomato into small pieces.
  6. Heat up a bit of oil in a pan. Once hot, start by cooking the vegetables. Mix until the onion becomes slightly golden. Add the sausage slices and cook for 2 minutes, combining well.
  7. Finally add the tomato paste with some water to create a sauce. Season with salt and pepper to taste and cook until the sauce has unified and reduced slightly.
  8. Once the dough is ready, divide into 4 equal parts. Knead each section into a flat, round shape. Similar to a mini pizza dough.
  9. Heat up the oil for frying. Once very hot, carefully fry the dough. Turn the hujaldres at least once so both side cook evenly.Fry until slightly brown with a bit of crunch.
  10. Serve immediately together with the sausage stew. Cheese also makes a great topping.

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