Hallullas | Chilean Biscuits
Hallullas - The yeast-based soft Chilean biscuits/buns. A perfect bun for sandwiches and starters.
Breakfast, Main Course
Chilean Biscuits, Hallullas
For Yeast Proofing
Active Dry Yeast
For the Biscuits
All purpose flour
Oil for greasing
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.
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.
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.