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Machetadas (Honduran Fried Dough)
Machetadas (Honduran Fried Dough) is a traditional Honduran recipe for a classic breakfast bread of leftover baleada (wheat flour tortilla) dough that's fried to cook. The full recipe is presented here and I hope you enjoy this classic Honduran version of: Honduran Fried Dough (Machetadas).
prep time
25 minutes
cook time
45 minutes
Total Time:
70 minutes
Serves:
16
Rating: 
Tags : Bread RecipesMilk RecipesBaking RecipesHonduras Recipes
Macheteadas are a sweet and dense snack food that Hondurans prepare using leftover baleada (wheat flour tortilla) dough. These are fried and delicious and are typically served as a breakfast treat. These are best when allowed to cool after cooking and are delicious dunked in coffee.
Ingredients:
300g plain flour
1 tbsp Baking Powder
1 Egg
100g Sugar
125ml Milk
oil for frying
powdered sugar, for dusting (optional)
Method:
Sift together the flour and baking powder into a mixing bowl. Add the sugar and whisk to combine.
In a jug lightly beat together the egg and milk. Form a well in the flour mix, add the egg and milk mixture and stir to combine.
Using your hands bring the ingredients together as a dough. Once the ingredients come together (add a little more milk if too dry), turn out onto a lightly-floured work surface and knead for about 5 minutes. Shape into a ball, cover with a clean tea towel then allow to rest for 30-45 minutes.
The relaxed dough should now be stretchier, however, if you think it's still too firm, you can knead splashes of water into the dough to loosen it up. (If you do this, cover and allow to rest for another 10-20 minutes.)
Roll the dough into a sausage shape. Cut into four equal-sized lengths, then cut each of these into 3, so you have 12 pieces in total.
Roll the pieces into balls, cover with a clean tea towel and allow to rest for 10-15 minutes, but longer would be fine as well.
Working with each piece of dough in turn, stretch the balls of dough into flat rounds. Continue until all the dough has been shaped.
Take a large, deep, heavy-based frying pan and pour in oil to a depth of 2cm and set over medium heat. Heat the oil to 180°C (when veins form at the bottom of the pan; you can also flick a moist hand at the oil to hit it with some water drops, and if they bubble, your oil has reached temperature).
Taking the first piece of dough, cut three or four slits lengthways then carefully slide the dough into the oil. The dough should bubble up a little.
Cook until the dough is nicely browned on the bottom then use a spatula to carefully flip the dough over.
When your macheteada is golden brown on both sides, remove from the oil and transfer to paper towels. Allow to cool as you cook the next machetada.
If desired you can dust with a little powdered sugar. Serve to dip in your breakfast coffee.
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