Hallullas Chilean bread is a simple and tasty bread thanks to the addition of lard.
They are cylindrical breads that are generally filled with cheese and cold cuts.
Very good when hot, but also when cold, it also depends on personal taste.
The hallulla comes from the Middle East and was a bread that was consumed at Easter.
If there are any leftovers, just heat them for a few seconds in the microwave the next day, and they will be perfect!!!
Their texture is similar to a focaccia and they can also be larger in size.
I served them at the table as a substitute for bread and they were devoured.
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About 170 Kcal for each hallullas
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 4 1/4 cups all-purpose flour
- 0.35 oz fresh yeast
- 1 1/2 teaspoon sugar
- 1 teaspoon heaping of salt
- 1/3 cup whole milk
- 100 ml of water + 50
- 3.5 oz softened lard
Preparation of Hallullas Chilean Bread
I made the dough with a stand mixer, but you can easily do it by hand.
Dissolve the yeast in 100 ml of lukewarm water and set aside, in the stand mixer place 200 grams of all-purpose flour, sugar, salt and mix.
Add the lukewarm milk and dissolved yeast, also add the 50 ml of water, the remaining flour, and the softened lard, mix well for a few minutes until you get a soft and elastic dough.
Let the dough rise in a covered bowl in the oven with the light on until it doubles, which will take about 2 hours.
Once risen, transfer the dough to a lightly floured work surface and roll it out to a thickness of about 3/4 inch.
Dust the rolled-out dough and fold it in half, then roll it out again and repeat the operation before rolling out the dough for the last time to a thickness not too thin, at least 3/8 inch, and cut circles with a pastry cutter.
Place the cylindrical breads on a baking sheet lined with parchment paper, prick the surface with a fork, and let rise for another hour.
