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.
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Chilean Dobladitas
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 30
- Category: Bread
- Method: Baked
- Cuisine: Chilean
Description
A quick and tasty Chilean bread.
Ingredients
- 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
- 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.
Keywords: Dobladitas bread, chilean cuisine, quick bread
Casi lloro cuando vi esta foto!!!
Este fin de semana las preparo!
Un abrazo
Daniela (desde TN)
Disfrútalas.
Hi, what is the Crisco in this recipe?
Crisco is the brand name of the vegetable shortening.
Hola,
El Crisco cuando se agrega?
Con la mantequilla, lo arreglé. Gracias.
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!
Uso leche si tengo a mano, sino agua.
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…
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)
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! ?
Puedes usar agua o leche, lo agregué. Gracias.