Chilean Dobladitas

Chilean Dobladitas

8
Barbara P. 1

"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."

Ingredients

40 m {{adjustedServings}} servings 477 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 48.7g
  • 16%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

8
  1. 8 Ratings

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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

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, ...

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 ...