Desserts
Colombian hojuelas: crisp cinnamon-sugar pastries
Thin Colombian dough sheets fried until crisp and finished with cinnamon sugar. Makes 20 pieces.
- Total time
- 70 min
- Servings
- 20
- Difficulty
- Easy
- Cuisine
- Colombian
Ingredients
For the dough
For frying
To finish
Method
Mix the dry ingredients
Mix 250 g flour with 20 g sugar and 2 g salt in a large bowl until evenly distributed.
Bring the dough together
Add 25 g softened butter and gradually add 115 ml water; mix until a cohesive dough forms with no loose flour.
Knead the dough
Knead on the worktop for 5 minutes until smooth, even and no longer sticky; avoid adding extra flour.
Rest the dough
Cover and rest the dough for 30 minutes at room temperature so it can be rolled without springing back.
Roll the dough thin
Roll the dough in batches on a lightly floured surface to 1–2 mm thick, almost translucent.
Cut the hojuelas
Cut into about 20 rectangles measuring 10 × 6 cm or similar diamonds, keeping the pieces separate.
Fry in batches
Heat the oil to 170–175°C. Fry only a few pieces at a time for 30–45 seconds per side until blistered and golden; drain on a rack.
Dust with cinnamon sugar
Mix 30 g sugar with 2 g cinnamon and dust the drained hojuelas while warm. Serve crisp.
The step photos are illustrative.
Notes
Nutrition facts
1 hojuela (1/20 of the recipe)
- Protein
- 1.3 g
- Carbohydrates
- 12.1 g
- Fat
- 2.6 g
- Saturated fat
- 0.8 g
- Fiber
- 0.4 g
- Sugars
- 2.5 g
- Sodium
- 40 mg
Nutrition is estimated because actual oil absorption varies.
Reference source: USDA FoodData Central — SR Legacy
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Hojuelas, also called hojaldras, are thin sheets of fried dough served in Colombia especially at Christmas with natilla and buñuelos. This egg-free dough rests for 30 minutes, is rolled to 1–2 mm, fried at 170–175°C and dusted with cinnamon sugar.
Frequently asked questions
Why are my hojuelas soft instead of crisp?
The dough is usually too thick or the oil too cool. Roll to 1–2 mm and keep the oil at 170–175°C.
Can Colombian hojuelas be made without egg?
Yes. This version uses flour, butter and water and becomes crisp when rolled very thin.
Can I replace the water with orange juice?
Yes, replace some or all with pulp-free juice, adding it gradually because flour absorption varies.
How do I know the oil is hot enough?
A thermometer is best. At 170–175°C a small dough strip should bubble immediately without turning dark at once.
How should I store crisp hojuelas?
Cool completely on a rack, then keep airtight at room temperature away from humidity for 2–3 days; do not refrigerate.
