A classic Chilean Dobladitas.
This bread is made with the same dough as Empanadas but folded and baked without filling them. They are rich, bread without a crumb; if you like fluffy bread, I suggest adding baking powder.
The next day, if they are leftover, wrap the Dobladitas in a wet kitchen cloth and heat them in the microwave for 30 seconds at maximum power. They will taste like freshly baked bread.
You may also be interested in the recipe: Chilean Sopaipillas.Print
- 1 kilogram of flour
- 100 grams of Crisco
- 100 grams of unsalted butter
- 20 grams of salt
- 450 ml. of warm water or milk
- 1 tablespoon baking powder (optional)
- 1 egg
- Preheat the oven to 200C or 400F.
- In a large bowl, mix the flour, salt, and baking powder if using.
- Add the chopped butter and Crisco in small cubes, working with two knives to incorporate the butter into the flour. It will have lumps and look like coarse sand.
- Start adding the water or milk and kneading to form a smooth and homogeneous dough.
- Divide into 30 balls, 20 if you want them bigger, keep them covered with a clean cloth. Work one by one, roll and cut a circle, and fold in 4.
- In a small bowl, beat the egg with a fork for 30 seconds.
- Place the Dobladitas on a baking sheet and brush with the beaten egg. Make holes with a fork.
- Bake until golden, about 15-20 minutes.
- Serve warm.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baked
- Cuisine: Chilean
- Serving Size:
- Calories: 178
- Sugar: 0.1 g
- Sodium: 280.1 mg
- Fat: 6.5 g
- Saturated Fat: 2.6 g
- Carbohydrates: 25.7 g
- Fiber: 0.9 g
- Protein: 3.7 g
- Cholesterol: 13.4 mg
Keywords: Dobladitas bread, chilean cuisine, quick bread