Hallullas | Chilean Biscuits

Hallullas – yeast-based soft Chilean Biscuits. They are the perfect buns for sandwiches and starters!

What I learned 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. I decided to go with wheat flour as I have few other recipes coming with other healthy flour mixes. :-)

Recap:

• 2015 | Day 8 –Baked Vazhai Poo Vadai
• 2016 | Day 8 – Horse Gram Dal Rasam Podi
• 2017 | Day 8 – H | Hallulla

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.

Chilean Biscuits Hallullas Recipe

Ingredients:

For Yeast Proofing:

• Lukewarm water – ¼ cup
• Active Dry Yeast – 1 packet

For the Biscuits:

• All-purpose flour – 3 cups flour
• Milk – ½ cup
• Water – ½ cup
• Shortening – ¼ 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.

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 rise.
• If you are using instant yeast, no proofing is required. You can directly add it to the flour. In that case, add more water.

Enjoying Chilean Biscuits Hallullas? You will love these pizzas, too:

• Eggless Pumpkin Pie With Good Day Biscuit Crust
• Buttermilk Biscuits
• Bombay Sandwich
• Vegetable Sandwich
• Banana Biscuit Halwa | Banana Pudding

Have you made made this recipe?

If you’ve made this Chilean Biscuits Hallullas recipe, please share your photos with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to see your results!

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5 from 1 vote

Hallullas | Chilean Biscuits

Hallullas - yeast-based soft Chilean Biscuits. They are the perfect buns for sandwiches and starters!

Prep Time3 hrs

Cook Time25 mins

Total Time3 hrs 25 mins

Course: Breakfast, Main Course

Cuisine: Chilean

Servings: 6

Calories: 341kcal

Author: Srividhya G

Ingredients

For Yeast Proofing

• ▢ ¼ cup Lukewarm water
• ▢ 2.5 tsp Active Dry Yeast 1 packet

For the Biscuits

• ▢ 3 cups All purpose flour
• ▢ ½ cup Milk
• ▢ ½ cup Water
• ▢ ¼ cup Shortening
• ▢ 1 tsp Sugar
• ▢ 1 tsp Salt
• ▢ Oil for greasing
• ▢ 2 tbsp Maple Syrup

Instructions

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.
• 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 rise.
• 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

Nutrition

Calories: 341kcal | Carbohydrates: 54g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 400mg | Potassium: 124mg | Fiber: 2g | Sugar: 5g | Vitamin A: 35IU | Calcium: 40mg | Iron: 2.9mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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