Hojaldras (Panamanian Fried Breakfast Dough)

Ingredients

• 2 cups all-purpose flour, plus extra for kneading
• 1 tbsp sugar
• 1 tsp salt
• 3 tsp baking powder
• 1 tbsp butter, softened
• 3/4 cup warm water
• 3 cups oil, for deep frying
• grated cheese, honey, or hot chocolate, for serving

Before you cook

• In a large bowl, whisk together the flour, sugar, salt, and baking powder.
• Rub the softened butter into the flour mixture with your fingers until it looks like coarse crumbs.
• Make a well in the center and pour in the warm water gradually.
• Mix with your hands until a soft, slightly sticky dough forms.
• Turn the dough onto a floured counter and knead for about 5 minutes until smooth.
• Shape the dough into a ball, cover with a clean towel, and let it rest at room temperature for 1 hour.
• Divide the rested dough into 4 equal pieces and roll each into a ball.

Steps

1. Pour the frying oil into a deep, heavy pot to a depth of about 2 inches.
2. Heat the oil over medium-high heat until it reaches about 350°F (175°C).
3. Flatten one dough ball between your palms into a round disc about 6 inches across and 1/4 inch thick.
4. Carefully lower the disc into the hot oil.
5. Fry for 1 to 2 minutes, spooning hot oil over the top, until the bottom turns golden brown.
6. Flip the hojaldra and fry the other side for another 1 to 2 minutes until puffed and golden.
7. Lift the hojaldra out with tongs and drain it on paper towels.
8. Repeat flattening and frying the remaining dough balls one at a time.
9. Serve the hojaldras warm, topped with grated cheese, drizzled honey, or alongside a cup of hot chocolate.