Panama lies on the outer isthmus of Central America, connecting North and South America. Most notable for the Panama Canal, the country also has a rich cultural heritage, from its reggaeton music and stylish polleras to dishes like hojaldres — my personal favorite.

This six-ingredient fried pastry is a beloved treat in my home, where my mother first introduced it to my family. As soon as you sink your teeth into the bread, you’ll feel the crunch of the crispy outer layer, followed by the soft, doughy inside. Made from a few basic ingredients you likely already have in your pantry, hojaldres are ideal for when you’re craving a tasty breakfast treat or simply need to use up your excess flour. 

Traditionally, hojaldres are served for breakfast alongside salchichas, a popular Panamanian sausage, and topped with a fried egg or cheese — but my mother always likes to sprinkle a bit of powdered sugar on top for an extra hint of sweetness. 

Hojaldres

Yields 6-8, depending on size

Ingredients:

• 2 ½ cups of flour
• ⅔ cups of milk
• ⅓ cup of vegetable oil
• 1 tablespoon of salt
• 1 tablespoon of sugar
• 1 teaspoon of baking powder
• Oil, for frying

Instructions:

1. Mix flour, salt, sugar and baking powder in a large mixing bowl.
2. Add the milk and vegetable oil to the dry ingredients, mixing until it becomes a shaggy dough.
3. Knead the dough for about five minutes until it is cohesive and has an elastic texture.
4. Cover the dough and let it rest for an hour at room temperature.
5. Separate the dough into pieces roughly the size of a large golf ball. Flatten each piece into rounds that are around ¼ inch thick.
6. In a frying pan, add about ½ inch of oil and bring to medium-high. Fry each hojaldre until both sides are golden brown, adding more oil to the pan when needed. Place on a plate lined with paper towels to absorb excess oil.

Contact Yanel Siqueiros at [email protected].