Chilean Dobladitas Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 3, 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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Photo by JLeo

Cooking Level: Intermediate

Reviewed: Jul. 23, 2011
I'm Chilean, and I can tell you that this dobladitas are the best that I have ever tasted. Thank you!
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Reviewed: Apr. 11, 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...
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Cooking Level: Expert

Home Town: Austin, Texas, USA
Living In: Houston, Texas, USA

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Reviewed: Jan. 4, 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!
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Photo by Lydia

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 30, 2008
My family, especially my mother loved this recipe. Very good to serve with salsa. Muchas gracias, Barbara!
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Photo by DiamondGirl amanecer

Cooking Level: Expert

Reviewed: 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
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Cooking Level: Expert

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