Colombian hojaldras use lard instead of butter because Spanish colonists couldn't refrigerate dairy in 1600s tropical heat.
Colombian Hojaldras
Indulge in the irresistible charm of Colombian Hojaldras, a flaky pastry delight that's sure to win over your taste buds! With just a handful of ingredients like buttery dough and a sprinkle of sugar, these golden-brown treats are perfect for breakfast or a sweet snack. Get ready to savor the crispy layers and warm, comforting flavors that make every bite a celebration!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 taza de jugo de naranja (240 ml)
- agua a temperatura ambiente
🥛Dairy & Eggs(1)
- 1 huevo
🫙Pantry Staples(3)
- 800 gramos de harina de trigo todo uso (6.4 cup)
- 2 cucharadas de azúcar (30 ml)
- un chorro de aceite vegetaloptional
🧂Spices & Seasonings(1)
- media cucharadita de sal (2.5 ml)
👨🍳 Instructions
- 1
Sift 800 grams of all-purpose flour into a bowl.
- 2
Add half a teaspoon of salt and 2 tablespoons of sugar, and mix to combine.
- 3
Add 1 egg and mix until fully incorporated.
- 4
Pour in 1 cup of orange juice and continue mixing.
- 5
Gradually add room temperature water while kneading until desired moisture is achieved.
- 6
Once the dough is slightly sticky, transfer it to a countertop with a bit of flour and knead for about 10 minutes until soft.
- 7
Optionally, add a splash of vegetable oil and knead until the dough cuts cleanly with a knife.
- 8
Divide the dough into desired portions and roll them into balls, covering with a cloth to rest for 10 minutes.
- 9
Roll out the dough into the desired shape for hojaldras.
- 10
Fry in hot oil, turning constantly until golden brown.
- 11
Serve with condensed milk, arequipe, or simply with sugar.
💡 Pro Tips
- ✓Keep your oil temperature at exactly 350-365°F for hojaldras - below 340°F they absorb excess oil and become greasy, above 370°F they brown too quickly before cooking through.technique350-365°F
- ✓Roll hojaldras to exactly 1/8 inch thickness because thinner dough tears during frying while thicker dough won't puff properly due to steam pressure limitations.technique1/8 inch thickness
- ✓The orange juice's acidity (pH 3.3-4.2) tenderizes gluten strands and adds enzymatic browning for color, but measure precisely as excess acid weakens dough structure.ingredientpH 3.3-4.2
- ✓Rest the dough balls for exactly 10 minutes to allow gluten to relax - shorter resting causes springback during rolling, longer allows surface drying that prevents proper puffing.timing10 minutes
- ✓Knead until the dough passes the 'clean cut test' - when sliced with a knife, properly developed gluten creates smooth edges rather than ragged tears.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Colombian hojaldras use lard instead of butter because Spanish colonists couldn't refrigerate dairy in 1600s tropical heat.
Colombian Hojaldras
Indulge in the irresistible charm of Colombian Hojaldras, a flaky pastry delight that's sure to win over your taste buds! With just a handful of ingredients like buttery dough and a sprinkle of sugar, these golden-brown treats are perfect for breakfast or a sweet snack. Get ready to savor the crispy layers and warm, comforting flavors that make every bite a celebration!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 taza de jugo de naranja (240 ml)
- agua a temperatura ambiente
🥛Dairy & Eggs(1)
- 1 huevo
🫙Pantry Staples(3)
- 800 gramos de harina de trigo todo uso (6.4 cup)
- 2 cucharadas de azúcar (30 ml)
- un chorro de aceite vegetaloptional
🧂Spices & Seasonings(1)
- media cucharadita de sal (2.5 ml)
👨🍳 Instructions
- 1
Sift 800 grams of all-purpose flour into a bowl.
- 2
Add half a teaspoon of salt and 2 tablespoons of sugar, and mix to combine.
- 3
Add 1 egg and mix until fully incorporated.
- 4
Pour in 1 cup of orange juice and continue mixing.
- 5
Gradually add room temperature water while kneading until desired moisture is achieved.
- 6
Once the dough is slightly sticky, transfer it to a countertop with a bit of flour and knead for about 10 minutes until soft.
- 7
Optionally, add a splash of vegetable oil and knead until the dough cuts cleanly with a knife.
- 8
Divide the dough into desired portions and roll them into balls, covering with a cloth to rest for 10 minutes.
- 9
Roll out the dough into the desired shape for hojaldras.
- 10
Fry in hot oil, turning constantly until golden brown.
- 11
Serve with condensed milk, arequipe, or simply with sugar.
💡 Pro Tips
- ✓Keep your oil temperature at exactly 350-365°F for hojaldras - below 340°F they absorb excess oil and become greasy, above 370°F they brown too quickly before cooking through.technique350-365°F
- ✓Roll hojaldras to exactly 1/8 inch thickness because thinner dough tears during frying while thicker dough won't puff properly due to steam pressure limitations.technique1/8 inch thickness
- ✓The orange juice's acidity (pH 3.3-4.2) tenderizes gluten strands and adds enzymatic browning for color, but measure precisely as excess acid weakens dough structure.ingredientpH 3.3-4.2
- ✓Rest the dough balls for exactly 10 minutes to allow gluten to relax - shorter resting causes springback during rolling, longer allows surface drying that prevents proper puffing.timing10 minutes
- ✓Knead until the dough passes the 'clean cut test' - when sliced with a knife, properly developed gluten creates smooth edges rather than ragged tears.technique