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5.0 from 3 votes

Hallulla

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.

Prep Time
45 mins
Cook Time
45 mins
Rest Time
1 hr 30 mins
Total Time
1 hr 10 mins
Servings: 25 buns
Course: Bread
Cuisine: South American , Chilean

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

    Cup of Yum
  1. 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.
  2. In a saucepan, heat the milk and butter until the butter melts and let it cool to 88 F / 31 C.
  3. Pour the rest of the flour into the bowl of a stand mixer.
  4. Dig a well and add the yeast.
  5. Start kneading by slowly adding the milk and butter mixture.
  6. Knead for 10 minutes at medium speed or until the dough is smooth and elastic. Add a little more water if necessary.
  7. 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.
  8. 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).
  9. Cut round buns using a cookie cutter of about 4 inches (10 cm) in diameter.
  10. Roll the rest of the dough lightly. Cut and shape buns until all the dough is used.
  11. Place the hallullas as you go on a baking sheet lined with parchment paper.
  12. Let stand for 45 minutes in a warm, draft-free place.
  13. Fifteen minutes before the end of the rest period, preheat the oven to 390 F / 200 C.
  14. Bake the hallullas for 20 to 25 minutes or until golden brown.