Hojaldras Panameñas are traditional Panamanian breakfast cuisine and are basically the Panamanian equivalent of fried dough. Hojaldre are delicious with anything from a fried egg to cheese slices on top. As the dough needs to sit overnight these treats make an excellent Saturday or Sunday breakfast treat.
- 2 cups plain flour (all-purpose flour)
- ½ teaspoon salt
- ¾ tablespoon vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon white sugar
- 1 cup water
- oil, for frying
- 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 15 cm 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.