Ingredients
Units
- 750 grams of all-purpose flour
- 15 grams of salt
- 7 grams of dry yeast
- 70 grams of unsalted butter at room temperature
- 430–450cc tepid water
- 1 egg
Instructions
- Weigh the dry ingredients and mix. Add butter and 400 cc water and knead until the dough is elastic. About 10 minutes if using the machine, or 15 by hand.
- Place in an oiled bowl and cover with a cloth. Allow leavening until it 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 the dough. Place on a buttered baking sheet. Allow leavening for a second time, 45 minutes to 1 hour.
- Preheat the oven to 200C or 400F.
- Brush the Colizas with a mix of beaten egg and water. Pinch with a fork.
- Bake for 20-25 minutes or until golden.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Oven
- Cuisine: Chilean