|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*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.
Hallullas are best eaten fresh after 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.
Click Play to See This Popular Chilean Biscuit Come Together
"These Hallullas puff up nicely in the oven and split easily for sandwiches. You could use a 4-inch cutter for larger sandwiches. They turned out great." —Diana Rattray
2 1/4 teaspoons yeast (1 packet)
1/4 to 1/2 cup warm water
3 cups all-purpose flour (approximately 13 1/2 ounces/382 grams)
1 teaspoon salt
1 teaspoon sugar
1/2 cup milk (warm)
1/4 cup lard (softened, or vegetable shortening)
Gather the ingredients.
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 3 1/2-inch biscuit cutters to 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 15 to 17 minutes. Remove and cool slightly before serving.
How To Store and Freeze
- Store leftover hallullas in an airtight container or zip-close bag in a cool place for 4 to 5 days.
- To freeze the leftover hallullas, put them in an airtight container or zip-close bag and freeze for up to 3 months.
- Defrost frozen buns at room temperature.
- If you like a shiny top on your buns, make an egg wash. Whisk 1 egg with 1 tablespoon of water and brush over the hallullas before they go into the oven.
- Brush the unbaked hallullas with milk or cream before they are baked.
- Instead of lard or shortening, use softened butter in the dough.
How Do You Know When the Dough Has Been Kneaded Enough?
When the bread has been kneaded enough, it will be smooth and elastic and will not tear. To test, take a small bit of dough and hold it up to the light. Gently and slowly spread the piece of dough between your thumb and fingers to make a window of dough that you can see the light through, also known as a "windowpane." If the dough breaks before you see the stretched "windowpane," it isn't quite ready.