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Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Chilean Dobladitas

January 23, 2018 by Pilar Hernandez 12 Comments

Versión en español

Dobladitas, pan chilenoA classic Chilean Dobladitas.
This bread is made with the same dough as Empanadas, but folded and baked without filling them. They are rich, is bread without a crumb; if you like fluffy bread, I suggest adding baking powder to the dough.
If they are leftover, the next day wraps 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.
Dobladitas, pan chileno

You may also be interested in the recipe: Chilean Sopaipillas

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Chilean Dobladitas

  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 30 1x
  • Category: Bread
  • Method: Baked
  • Cuisine: Chilean
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Description

A quick and tasty Chilean bread.


Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 200C or 400F.
  2. In a large bowl mix the flour, salt, and baking powder if using.
  3. 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.
  4. Start adding the water or milk and kneading to form a smooth and homogeneous dough.
  5. 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.
  6. In a small bowl, beat the egg with a fork for 30 seconds.
  7. Place the Dobladitas on a baking sheet and brush with the beaten egg. Make holes with a fork.
  8. Bake until golden, about 15-20 minutes.
  9. Serve warm.

Keywords: Dobladitas bread, chilean cuisine, quick bread

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Chilean Bread Dobladitas

Dobladitas, pan chileno

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Filed Under: Breads, Chilean Breads, Chilean recipes, Savory things

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  1. Daniela says

    January 29, 2018 at 11:31 am

    Casi lloro cuando vi esta foto!!!
    Este fin de semana las preparo!

    Un abrazo

    Daniela (desde TN)

    Reply
    • Pilar Hernandez says

      January 30, 2018 at 9:00 am

      Disfrútalas.

      Reply
  2. Sue says

    November 25, 2018 at 5:06 am

    Hi, what is the Crisco in this recipe?

    Reply
    • Pilar Hernandez says

      November 25, 2018 at 9:14 am

      Crisco is the brand name of the vegetable shortening.

      Reply
  3. Carolina says

    March 1, 2019 at 1:28 pm

    Hola,
    El Crisco cuando se agrega?

    Reply
    • Pilar Hernandez says

      March 2, 2019 at 9:12 am

      Con la mantequilla, lo arreglé. Gracias.

      Reply
  4. Cristina says

    November 13, 2019 at 8:36 pm

    Hola, tengo que hacerlas, me encantan y se ve fácil la receta. Mi duda es si es leche o agua, en la foto parece leche y la receta dice agua.
    Gracias por compartir tu receta!

    Reply
    • Pilar Hernandez says

      November 13, 2019 at 9:59 pm

      Uso leche si tengo a mano, sino agua.

      Reply
  5. Ruth (Fl) says

    March 30, 2020 at 9:56 pm

    Hola, gracias por la receta… las mias estan en el horno… pero queria preguntarte si la masa preparada se puede guardar, como y donde? … hice mucho y no quiero hornear todas las dobladitas para que no se pongan duras…

    Reply
    • Pilar Hernandez says

      March 31, 2020 at 1:22 pm

      Lo mejor es hornearla todas y luego cuando estén frías, congelarlas. Las puedes poner en la tostadora después y quedan súper bien (directo del freezer sin descongelar)

      Reply
  6. rosi gana says

    November 14, 2020 at 11:34 pm

    Hola Pilar! No entiendo tu receta! En los ingredientes NO mencionas la leche, sin embargo, en las fotos veo que agregas leche a la masa! ?

    Reply
    • Pilar Hernandez says

      November 15, 2020 at 2:35 pm

      Puedes usar agua o leche, lo agregué. Gracias.

      Reply

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