Hallullas | Chilean Biscuits

Hallulla Chilean Bread

Another yeast based bread recipe from Chile. Hallullas are chilian flat round baked bread / soft biscuits perfect for sandwiches. This time instead of preparing them as bread I made them as buns/rolls so that I can serve them along with butter or jam/spread. I love the bread rolls served in the flight, so thought of mimicking this hallulla bread recipe as buns.

The first recipe that I had in mind for H was hot cross buns from the UK. But as I have two more recipes down the lane from the UK, so I went ahead with this Chilean biscuits. The ingredients for this recipe is very much similar to the biscuits that I posted earlier with self-rising flour. The breakfast biscuit recipe doesn’t use yeast, whereas this one uses yeast. The vegetable shortening makes it rich and airy making it perfect for either sandwich or just as table buns.

What I learnt from wiki was that this Chilean bread is prepared with wheat flour, and that’s what I was planning to make this recipe with wheat flour, but when I found this recipe, I was in a dilemma whether to go with APF or wheat flour. In the decided to go with wheat flour as I have few other recipes coming with other healthy flour mixes. :-)
Hallulla Chilean Bread

Recap before the recipe:

As with all bread, this recipe involves yeast proofing, kneading, dough rising and kneading again before baking. :-) So without any further ado, here is the Chilean bread recipe.

Ingredients:

For Yeast Proofing:

  • Lukewarm water – 1/4 cup
  • Active Dry Yeast – 1 packet

For the Biscuits:

  • All purpose flour – 3 cups flour
  • Milk – 1/2 cup
  • Water – 1/2 cup
  • Shortening – 1/4 cup
  • Sugar – 1 tsp
  • Salt – 1 tsp
  • Oil for greasing
  • Maple Syrup for brushing

Steps:

Yeast Proofing:

  • Add the yeast to the lukewarm water and let it sit for 10 minutes.
  • After 10 minutes, the water will be bubbly and frothy. (In parallel sieve the dough as mentioned below)
  • At this stage mix it well.
  • The yeast mixture is ready.

Preparing the dough:

  • In a wide mixing bowl, sieve the flour, sugar, and salt.
  • Add the yeast mixture and milk and mix well.
  • Now add the vegetable shortening and mix the dough. At this stage, it will resemble like crumbles.
  • Slowly water, 1 tbsp at a time and bring it together. Knead until dough is smooth, elastic, and not sticky, about 10 minutes.

  • Grease a big vessel with sufficient room for the dough to rise with oil.
  • Spread some oil on top of the dough too. Keep this dough in the greased vessel and wrap it with cling film and set aside.
  • I kept it inside my oven. This time it took me 2 hours for the dough to rise.

Kneading and Shaping:

  • Once the dough has raised, remove the cling film and punch it down.
  • Knead it on lightly floured surface for 10 minutes to build the gluten content and to remove all the air pockets. 
  • Roll the dough into a single log and divide it into equal portions
  • Now roll the individual sized portions into small balls and place on a baking tray lined with parchment paper with sufficient space in between.
  • Let it sit for 30 minutes for the dough to rise again.

Baking:

  • Pre-heat the oven to 400 deg F.
  • After 30 minutes, using a fork, prick on top of the dough to form a decorative pattern or randomly. (That’s what I did)
  • Bake it for 20 minutes and remove them from oven and brush it with maple syrup and bake again for 5 minutes.

Hallulla Chilean Bread

That’s it Hallullas is ready.

Notes:

  • You can replace the APF with wheat flour.
  • Maple syrup brushing is completely optional.
  • I stored this bread in the refrigerator and before serving I warmed it in my microwave oven for 30 seconds. This bread stayed fresh for one week.
  • Temperature plays a significant role in dough rise so wait patiently but during warm weather check the dough after an hour.
  • Kneading for at least 10 minutes is important after the raise.
  • If you are using instant yeast, no proofing is required. You can directly add it to the flour. In that case, add more water.

 

Hallullas | Chilean Biscuits
Yields 12
Hallullas - The yeast-based soft Chilean biscuits/buns. A perfect bun for sandwiches and starters.
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Prep Time
3 hr
Cook Time
25 min
Total Time
3 hr 25 min
Prep Time
3 hr
Cook Time
25 min
Total Time
3 hr 25 min
For Yeast Proofing
  1. Lukewarm water - 1/4 cup
  2. Active Dry Yeast - 1 packet
For the Biscuits
  1. All purpose flour - 3 cups flour
  2. Milk - 1/2 cup
  3. Water - 1/2 cup
  4. Shortening - 1/4 cup
  5. Sugar - 1 tsp
  6. Salt - 1 tsp
  7. Oil for greasing
Yeast Proofing
  1. Add the yeast to the lukewarm water and let it sit for 10 minutes.
  2. After 10 minutes, the water will be bubbly and frothy. (In parallel sieve the dough as mentioned below)
  3. At this stage mix it well.
  4. The yeast mixture is ready.
Preparing the dough
  1. In a wide mixing bowl, sieve the flour, sugar and salt.
  2. Add the yeast mixture and milk and mix well.
  3. Now add the vegetable shortening and mix the dough. At this stage, it will resemble like crumbles.
  4. Slowly water, 1 tbsp at a time and bring it together. Knead until dough is smooth, elastic, and not sticky, about 10 minutes.
  5. Grease a big vessel with sufficient room for the dough to rise with oil.
  6. Spread some oil on top of the dough too. Keep this dough in the greased vessel and wrap it with cling film and set aside.
  7. I kept it inside my oven. This time it took me 2 hours for the dough to rise.
Kneading and Shaping
  1. Once the dough has raised, remove the cling film and punch it down.
  2. Knead it on lightly floured surface for 10 minutes to build the gluten content and to remove all the air pockets.
  3. Roll the dough into a single log and divide it into equal portions
  4. Now roll the individual sized portions into small balls and place on a baking tray lined with parchment paper with sufficient space in between.
  5. Let it sit for 30 minutes for the dough to rise again.
Baking
  1. Pre-heat the oven to 400 deg F.
  2. After 30 minutes, using a fork, prick on top of the dough to form a decorative pattern or randomly. (That's what I did)
  3. Bake it for 20 minutes and remove them from oven and brush it with maple syrup and bake again for 5 minutes.
  4. That's it Hallullas is ready.
Notes
  1. You can replace the APF with wheat flour.
  2. Maple Syrup brushing is completely optional.
  3. I stored this bread in the refrigerator and before serving I warmed it in my microwave oven for 30 seconds. This bread stayed fresh for one week.
  4. Temperature plays a significant role in dough rise so wait patiently but during warm weather check the dough after an hour.
  5. Kneading for at least 10 minutes is important after the raise.
  6. If you are using instant yeast, no proofing is required. You can directly add it to the flour. In that case, add more water.
Adapted from The Spruce
Adapted from The Spruce
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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20 thoughts on “Hallullas | Chilean Biscuits

  1. Srivalli Jetti

    This is a new dish Srividhya and so nicely done. I love the inner texture and looks so spongy!..very good pick..

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