Torta Frita (South American Fried Sweet Dough)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
1 hr
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Cook Time
mins
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Rest Time
1 hr 30 mins
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Total Time
1 hr 30 mins
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Servings
20 tortas fritas
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Course
Dessert
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Cuisine
Argentinian, Uruguayan
Torta Frita (South American Fried Sweet Dough)
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Torta frita is a popular fried bread in Uruguay and Argentina where it is traditional to savor them on a rainy afternoon with yerba mate tea.
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Ingredients
- 8 cups all-purpose flour sifted
- 1½ tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 tablespoons butter (or lard), melted
- water (at 95 F/36 C)
- butter (lard or oil), for frying
- ½ cup caster sugar (to sprinkle)
Equipment
- Stand mixer
- Rolling pin
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Instructions
- Add the flour into the bowl of a stand mixer and dig a well in the center.
- Add the yeast to the center of the well and then the sugar.
- Pour ½ cup (150 ml) of water over the yeast and sugar and let stand for 20 minutes.
- Then add the melted fat (lard or butter).
- Begin kneading and gradually add the necessary warm water to obtain a homogenous dough.
- One minute after starting kneading, add the salt.
- Cover the dough with a cloth and let it rise for an hour or until the dough reaches twice its original volume.
- Place the dough on a floured work surface and punch it down lightly to degas.
- Divide the dough into 20 pieces.
- Roll each dough piece into a round loaf about ⅓ inch (5 mm) thick and 6 inches (15 cm) in diameter. Make a small hole or cut with a knife in the center.
- In a skillet, heat a large amount of fat (butter, lard, or oil).
- Deep-fry the tortas on both sides, turning them only once, until they turn golden brown.
- Drain the fried tortas on paper towels and sprinkle with sugar.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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