Grandma’s homemade little cake: Simple with an irresistible flavor, I always make it here at home
Recipe Ingredients:
Dough:
1 egg
0.5 oz dry yeast or fresh yeast (15g)
About 4 3/4 cups all-purpose flour (21 oz / 600g)
1 tablespoon sugar (0.5 oz / 15g)
1 tablespoon salt (0.5 oz / 15g)
1 tablespoon margarine (0.5 oz / 15g)
1 1/2 cups water (12 fl oz / 360ml)
Filling:
1 large chicken breast, cooked and shredded
Seasonings to taste
Instructions:
Dough:
First, dissolve the yeast in the sugar.
Then, add the margarine, the egg, and the water. Next, gradually add the all-purpose flour mixed with the salt.
After that, mix well until the dough no longer sticks to your hands; if necessary, add a little more flour. Then, knead the dough until smooth and elastic.
Right after that, divide the dough into 12 equal portions and shape them into balls.
Finally, let the dough balls rise until they double in size.
Filling:
First, sauté the shredded chicken with seasonings of your choice, such as garlic, onion, chicken bouillon, olive oil, oregano, black pepper, paprika, and fresh parsley.
Then, let the sautéed chicken cool completely. Next, roll out each dough ball with a rolling pin.
After that, place a portion of the sautéed chicken in the center of the dough. Then, close the dough around the filling, shaping it as you like.
Right after that, heat the oil until it reaches the ideal frying temperature. Lastly, fry the pastries in hot oil until they are golden and crispy.
Finishing up, drain on paper towels and serve.
Tip: If you prefer, you can vary the filling with ground beef, cheese, seasoned eggplant, among others.
Variations
This versatile dough serves as a perfect canvas for countless fillings.For a classic Brazilian touch, try a heartier ground beef filling, sautéed with onions, garlic, tomatoes, and a hint of green olives. Cheese lovers can opt for a simple yet delicious combination of mozzarella and ham, or a creamy blend of catupiry cheese and shredded chicken. Vegetarian options are equally delightful; consider a mix of sautéed mushrooms and onions, seasoned spinach and ricotta, or even a spiced mixture of roasted eggplant and bell peppers.
Beyond savory fillings, this recipe can transform into a sweet treat. A dollop of fruit jam, such as guava or apricot, makes for a simple dessert pastry. For a richer option, fill the dough balls with a spoonful of dulce de leche or a chocolate hazelnut spread before frying. You could also brush the fried pastries with melted butter and roll them in cinnamon sugar for a churro-like finish.
The cooking method itself can be adapted. While deep-frying yields the traditional crispy exterior, you can bake them for a lighter version. Simply brush the assembled pastries with an egg wash or a bit of milk and bake in a preheated oven at 375°F (190°C) until golden brown. Alternatively, you can shape the dough into smaller balls to make bite-sized snacks, perfect for parties.
Tips
Achieving the perfect dough texture is key.When mixing, add the flour gradually and stop as soon as the dough pulls away from the bowl and is smooth to the touch. Over-flouring can make the pastries dense. The initial rising time is crucial; let the dough balls rest in a warm, draft-free spot until they are visibly puffy and nearly doubled. This ensures a light and airy interior after frying.
Managing the filling and sealing process will prevent leaks during frying. Ensure your chicken or other fillings are thoroughly cooled before wrapping, as a hot filling can make the dough soggy and difficult to handle. When sealing, pinch the edges firmly and consider using a small amount of water or egg white on the dough edges to act as a glue. Let the assembled pastries rest for 10-15 minutes before frying to help the seal set.
Frying temperature is critical for a crispy, non-greasy result. Use a deep-fry or candy thermometer to maintain oil at around 350-365°F (175-185°C). If the oil is too cool, the pastries will absorb excess oil; if too hot, they will brown too quickly while remaining uncooked inside. Fry in small batches to avoid overcrowding, which causes the oil temperature to drop, and turn them occasionally for an even, golden color.
How to Store
