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Torta Frita (South American Fried Sweet Dough)

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.

Prep Time
1 hr
Cook Time
mins
Rest Time
1 hr 30 mins
Total Time
1 hr 30 mins
Servings: 20 tortas fritas
Course: Dessert
Cuisine: Argentinian , Uruguayan

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

Instructions

    Cup of Yum
  1. Add the flour into the bowl of a stand mixer and dig a well in the center.
  2. Add the yeast to the center of the well and then the sugar.
  3. Pour ½ cup (150 ml) of water over the yeast and sugar and let stand for 20 minutes.
  4. Then add the melted fat (lard or butter).
  5. Begin kneading and gradually add the necessary warm water to obtain a homogenous dough.
  6. One minute after starting kneading, add the salt.
  7. Cover the dough with a cloth and let it rise for an hour or until the dough reaches twice its original volume.
  8. Place the dough on a floured work surface and punch it down lightly to degas.
  9. Divide the dough into 20 pieces.
  10. 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.
  11. In a skillet, heat a large amount of fat (butter, lard, or oil).
  12. Deep-fry the tortas on both sides, turning them only once, until they turn golden brown.
  13. Drain the fried tortas on paper towels and sprinkle with sugar.