|Nutritional Guidelines (per serving)|
|Servings: About 16 hallullas (serves 16)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Hallullas are a popular Chilean bread. They are simple, round, rather plain-looking breads, but they are quite tasty and rich, thanks to the addition of a little bit of lard (or vegetable shortening). They are the perfect size for the beloved Chilean ham and cheese sandwiches called aliados.
They are best eaten fresh, once they have cooled a bit, so plan ahead and serve them for a family picnic, lunchtime party, or as a side dish to dinner. If you prefer a vegetarian option, substitute the lard with vegetable oil.
The hallulla originally hails from the Middle East. It was a bread that was traditionally eaten at Easter and made the journey to the New World with Spanish settlers. If you find that you have leftover rolls, store them in the refrigerator and then warm them quickly in the microwave for about 30 seconds. The heat from the microwave will make them pliable and soft again.
- 3 cups flour (all purpose)
- 2 1/4 teaspoons yeast (1 packet)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup milk (warm)
- 1/4 to 1/2 cup water (warm)
- 1/4 cup lard (or vegetable shortening, softened)
Dissolve yeast in 1/4 cup warm water.
Place flour in the bowl of standing mixer and stir in salt and sugar, using the dough hook attachment.
Add yeast mixture and 1/2 cup milk and mix with dough hook. Add more water, 1 tablespoon at a time, until dough comes together. Continue to knead until dough is smooth, elastic, and not sticky, about 10 minutes.
Add lard and knead until dough is smooth again.
Place dough in an oiled bowl, cover with plastic wrap, and let rest in a warm place until doubled in size.
Roll dough out on a floured surface until it's 1 to 2 centimeters thick. Dust dough with flour and fold in half. Roll out again and repeat folding two more times, letting dough rest at intervals to let the elasticity in the dough relax.
When the dough is all rolled out for the last time to 1 to 2 centimeters thickness, let it rest for 5 minutes. Use biscuit cutters or cut circles of dough and place them on a greased cookie sheet. Use the tines of a fork to make two rows of decorative indentations across the top of the dough.
Preheat oven to 400 F.
Cover rolls loosely and let rise until doubled in height, about 30 minutes.
Bake hallullas until golden brown and puffy, about 20 to 25 minutes.
Remove and cool slightly before serving.