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
- 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
- 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.
- 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.
- 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.
- Repeat with the second half of dough. Place on a buttered baking sheet. Allow leavening for a second time, 45 minutes to 1 hour.
- Pre-heat the oven at 200C or 400F.
- Brush the colizas with a mix of beaten egg and water. Pinch with a fork and bake for 20-25 minutes or until golden.