Panamanian Fry Bread (Hojaldras)
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3 cupsall-purpose flour
2 tspbaking powder
1 tspgranulated sugar
3 Tbspvegetable oil
2 cupsvegetable oil, for frying
1/2 cuppowdered sugar or cinnamon/sugar mix (for dusting)
How to Make Panamanian Fry Bread (Hojaldras)
- Whisk together the flour, baking powder, salt and sugar. Make a well about the size of your fist in the flour mixture.
- In a small bowl, thoroughly whisk together the milk, 3 Tbsp oil, and egg. With a wooden spoon, stir the milky mixture into the flour well, stirring until all ingredients are fully incorporated.
- Knead the dough in the bowl for about a minute or until it turns into a ball that doesn't stick to the sides of the bowl. If it's too sticky, add more flour; if it's too crumbly, add water, 1 tablespoon at a time until it forms into a ball. Transfer to floured surface and knead until the dough is soft and elastic. Wrap dough in plastic and refrigerate for at least 2 hours.
(To save time, you can can prepare the dough up to this step, and all that's left in the morning is frying the dough.)
- Remove dough from refrigerator and pinch off pieces of dough about the size of a gold ball. Pinch and stretch the dough into 5-inch ovals. They should be roughly shaped and not necessarily even ovals all around.
- Heat the 2 cups oil in a heavy saucepan over medium heat. Drop the flattened dough pieces into the hot oil and wait for them to rise to the surface, about 2 minutes. Turn them over to allow the other side to brown for about 30 seconds.
- Use a slotted spoon to transfer them to triple-layered paper towels to absorb excess oil. Let cool, then lightly dust with powdered sugar (or a cinnamon/sugar mix). Serve immediately.