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Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Colizas, Chilean Bread

October 13, 2017 by Pilar Hernandez 7 Comments

Versión en español

Colizas, Chilean Bread

Colizas are a type of Chilean special bread “Pan Especial,” they are enriched pieces of bread with butter or eggs, which creates a softer center. “Pan Corriente” ordinary bread in Chile is the one with only flour, salt, and yeast.

So many of my memories revolve around bread. Growing up, each afternoon, someone in the family would buy fresh bread. For many years, my family lived in Rancagua downtown so we would buy bread at Reina Victoria’s. There was always a wide variety to choose from: marraqueta, hallulla, frica, colizas, dobladitas, bocado de dama, cachitos, de completo, de miga, etc. And the smell in our bakeries is unbeatable.

My uncle and aunt in Santiago would also buy bread at the local bakery, where they had the most fantastic meringue and lucuma pastries, palmeritas and there would always be macaroons. I miss being able to do that.

Now in Houston, on Sundays, my husband makes bread. My kids love it; they are very Chilean that way.

You may also be interested in the recipe: Country Chilean Bread

Colizas, Chilean Bread

For 10-12 units
Ingredients:

  • 750 grams all-purpose flour
  • 15 grams of salt
  • 7 grams dry yeast
  • 70 grams unsalted butter at room temperature
  • 430-450cc tepid water
  • 1 egg

Preparation:

  1. Weigh the dry ingredients and mix, add butter and 400 cc water and knead until the dough is elastic. About 10 minutes using the machine or 15 by hand.
  2. Place in an oiled bowl and cover with a cloth, allow to leaven until doubles its size, between 1 hour and 1 hour and a half.
  3. Divide the dough into two halves. Remove one half to a lightly floured surface and roll flat until you have a large rectangle. Fold on itself three times, like a letter. Cut the edges and then cut colizas that are 2 1/2 inches wide. You will get 5-6 from each half.
  4. Repeat with the second half of dough. Place on a buttered baking sheet. Allow leavening for a second time, 45 minutes to 1 hour.
  5. Pre-heat the oven at 200C or 400F.
  6. Brush the colizas with a mix of beaten egg and water. Pinch with a fork and bake for 20-25 minutes or until golden.

Colizas, Chilean BreadColizas, pan chileno Colizas, Chilean Bread

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Filed Under: Breads, Chilean Breads, Chilean recipes

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  1. Tania says

    October 13, 2017 at 8:45 pm

    Hola consulta como uso múltiple??? Ka harina q harina es común y corriente normal pliss porfis

    Reply
    • Pilar Hernandez says

      October 14, 2017 at 7:08 am

      No entiendo a que te refieres con múltiple. La harina normal del supermercado, no harina especial de pan.

      Reply
  2. Angel Camoglino says

    April 5, 2019 at 6:59 pm

    Hola Pilar .hoy hice colizas use manteca, espero queden ricas.me gusto la pagina tiene bastantes recetas,espero aprender mas. gracias soy chileno y vivo en n. y.

    Reply
    • Pilar Hernandez says

      April 6, 2019 at 9:41 am

      Espero que hayan quedado buenas.

      Reply
  3. Frances Fuentes says

    May 5, 2020 at 2:48 pm

    Hello,

    Can you explain what 430-450cc means? are they cups? etc
    Thank you

    Reply
    • Pilar Hernandez says

      May 6, 2020 at 2:55 pm

      cc to ml is a cubic centimeter to milliliters. Or 1 cc = 1 ml
      250 ml = 1 cup

      Reply

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