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"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." — Barbara P.
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4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1 cup butter, melted
3 tablespoons butter, melted
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
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...
5 Ratings
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!
My family, especially my mother loved this recipe. Very good to serve with salsa. Muchas gracias, Barbara!
I'm Chilean, and I can tell you that this dobladitas are the best that I have ever tasted. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Chilean Dobladitas
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 477 Calories from Fat: 254
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