Chilean Dobladitas

Name: Chilean Dobladitas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 30
Cuisine: Chilean
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

January 23, 2018 by Pilar Hernandez 12 Comments

Versión en español

A 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.

You may also be interested in the recipe: Chilean Sopaipillas

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

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.