Hallulla
User Reviews
5.0
3 reviews
Excellent
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Prep Time
45 mins
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Cook Time
45 mins
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Rest Time
1 hr 30 mins
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Total Time
1 hr 10 mins
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Servings
25 buns
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Course
Bread
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Cuisine
South American, Chilean
Hallulla
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Hallulla is one of Chile's most popular breads. It is a round and flat bread that is also found in the streets of Bolivia and Ecuador.
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Ingredients
- 8 cups flour (fleur de farine), sifted
- 2½ tablespoons caster sugar
- 9 tablespoons butter (vegetable margarine or lard)
- 2½ cups milk
- ½ cup warm water (at 88 F / 36 C), or more water
- 2½ tablespoons active dry yeast
- 1 tablespoon salt
Equipment
- Stand mixer
Instructions
- In a bowl, pour the yeast, warm water (only ½ cup/100 ml to start), sugar and 1 tablespoon flour. Mix well and let stand for 20 minutes.
- In a saucepan, heat the milk and butter until the butter melts and let it cool to 88 F / 31 C.
- Pour the rest of the flour into the bowl of a stand mixer.
- Dig a well and add the yeast.
- Start kneading by slowly adding the milk and butter mixture.
- Knead for 10 minutes at medium speed or until the dough is smooth and elastic. Add a little more water if necessary.
- Cover the bowl with a thick cloth and let stand in a warm, draft-free place for 30 minutes or until the dough doubles in volume.
- On a floured work surface, roll the dough to a thickness of ½ inch (1 cm). Prick it with a fork (or not, both versions are possible).
- Cut round buns using a cookie cutter of about 4 inches (10 cm) in diameter.
- Roll the rest of the dough lightly. Cut and shape buns until all the dough is used.
- Place the hallullas as you go on a baking sheet lined with parchment paper.
- Let stand for 45 minutes in a warm, draft-free place.
- Fifteen minutes before the end of the rest period, preheat the oven to 390 F / 200 C.
- Bake the hallullas for 20 to 25 minutes or until golden brown.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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