Easy Pireca
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
10 Pireca
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Calories
129 kcal
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Cuisine
Paraguayan
Easy Pireca
Description
Easy Pireca focuses on a dough made primarily of all-purpose flour, shortening, salt, and warm milk or water, with baking powder as an optional leavening agent. The dough is kneaded until smooth, rested briefly to relax the gluten, then divided and rolled into small rounds. These are deep-fried in vegetable oil heated to 350°F, cooking about two minutes per side until golden brown and puffed. The frying creates a crisp exterior and a soft, airy interior.
The resulting Pireca can be served immediately, either plain or coated with sugar or cinnamon-sugar for a sweet option. The crispy exterior combined with the tender inside offers a pleasant contrast in texture. It's a flexible recipe allowing simple seasoning and quick frying.
Because these are best fresh, leftovers can be stored in airtight containers at room temperature for up to two days with paper towels between layers to prevent sogginess. Reheating in a 350°F oven or on a stovetop griddle restores crispness. The recipe allows for hand or mixer kneading, accommodating different kitchen setups.
Ingredients
- 680 g all-purpose flour spooned and leveled
- 45 g shortening , such as Crisco or any neutral-flavored oil
- 227 ml milk warm ( as needed, whole milk or water
- 3 teaspoons kosher salt
- 4 teaspoons baking powder , optional
- vegetable oil , for frying
Instructions
- Start by preparing a tray lined with paper towels to drain the fry bread after frying. In a large mixing bowl, whisk together the flour and salt, then add the shortening. Gradually pour in the warm milk or water, kneading the dough until it becomes firm and smooth, about 5 minutes. Once kneaded, cover the dough with a damp cloth and let it rest for 15 minutes.
- Next, roll the dough into a 12-inch (30 cm) cylinder and divide it into 12 equal portions. Lightly dust a surface with flour and roll each portion into a 5-inch (13 cm) round. Make sure to keep the rolled dough covered with plastic wrap to retain moisture.
- Heat vegetable oil in a deep saucepan or fryer until it reaches 350°F (177°C). Fry each piece of dough one at a time for about 2 minutes on each side, until golden brown and puffy. Use a slotted spoon to transfer the fried bread to the paper towel-lined tray.
- Serve the Pireca immediately or, for a sweet version, toss them in a mixture of sugar or cinnamon-sugar while still warm.
Notes
- Pireca is best eaten fresh but can be stored for up to two days at room temperature in airtight containers separated by paper towels to prevent sogginess.
- To reheat, warm in a 350°F oven for 5 to 7 minutes or briefly on a stovetop griddle to restore crispiness.
- The dough can be kneaded by hand if a stand mixer is not available.
User Reviews
Overall Rating
5
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