Chilean Dobladitas Recipe - Allrecipes.com
Chilean Dobladitas Recipe
  • READY IN 40 mins

Chilean Dobladitas

Recipe by  

"This is a great recipe for a Chilean bread. They are so easy, ready in a few minutes, and taste heavenly. They are best when they are warm, right from the oven or toasted the next day, with some butter, jelly, or even some guacamole."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  2. Stir together the flour, salt, baking powder, milk, and 1 cup of melted butter. When the dough begins to pull together, turn it out onto a lightly floured surface; knead until smooth and elastic.
  3. Roll out the dough to 1/8 inch thickness and cut into 8-inch circles. Brush the circles with the remaining melted butter. Fold each circle in half and then in half again, into triangles; press firmly to seal the layers. Place the rolls on the prepared baking sheet.
  4. Bake in the preheated oven until golden brown, about 15 minutes. Serve warm.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 15 mins
  • READY IN 40 mins
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Reviews More Reviews

Jun 22, 2007

Great recipe, a little hard to knead, but you can add more milk or put the dough in the microwave a few seconds and will be much easier to work. My family loved them. Thanks

 
Apr 12, 2010

Pretty close to the real thing. My husband is Chilean and this is his favorite type of pancito, the one he misses the most now living in the U.S. He was really happy with these! They didn't come out quite as thick, buttery tasting (the ones in Chile really are like eating slices of butter almost), but I was impressed at how well they came out, and what an easy recipe! Next time I may try a shorter cook time...

 

6 Ratings

Jan 06, 2010

Absolutely delicious! My husband is Chilean and he thinks these are better than the ones back home! I use 2/3 of a cup of 2% milk and it helps make the dough a little easier to work with. Also, I tried it with Robin Hood Bread and Roll Mix flour (don't use the yeast packets that it comes with). They come out almost scone-like! Really amazing in the mornings with ham and cheese. Have made these numerous times and they always turn out well. Thanks for this recipe!

 
Oct 30, 2008

My family, especially my mother loved this recipe. Very good to serve with salsa. Muchas gracias, Barbara!

 
Jul 23, 2011

I'm Chilean, and I can tell you that this dobladitas are the best that I have ever tasted. Thank you!

 
Jun 03, 2014

i made these for my Spanish class as extra credit. most if not all enjoyed them and dove in for seconds. i was surprised to see how good they were despite the little amount of ingredients. i would use a little more butter for extra flavor but other than that great recipe.

 

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Nutrition

  • Calories
  • 477 kcal
  • 24%
  • Carbohydrates
  • 48.7 g
  • 16%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 28.2 g
  • 43%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 614 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Barbara P.
1 Followers 1 Saved Recipes
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