Hallullas (Chilean Round Bread)

Hallullas are a classic Chilean bread with a soft dough and firm crumb, ideal served warm with butter at breakfast or afternoon tea.

Ingredients

• 1 kilo of flour
• 500 cc of warm water
• 25 grams of salt
• 30 grams of yeast
• 40 grams of powdered milk
• 50 grams of fat (lard)
• 2 teaspoons of sugar (for the yeast)
• 2 egg yolks and 1 tablespoon of cold water (for the egg wash)

Preparation

1. In a little of the warm water indicated, dissolve two teaspoons of sugar, sprinkle in the yeast, and cover it with a thin veil of flour. Let it rise in volume.
2. Form a well with the flour and powdered milk. Add the risen yeast, the salt, and the remaining water, kneading well.
3. Add the lard and keep kneading until you obtain a smooth, soft dough.
4. Roll out the dough to about one centimeter thick. Prick it and cut it with a suitable cutter about 10 cm in diameter.
5. Let it ferment for approximately 30 minutes, depending on the room temperature.
6. Place the hallullas on a greased baking tray and bake at high temperature until golden.
7. For the finish, prepare the egg wash by beating 2 egg yolks with a tablespoon of cold water, and brush it over the hallullas.