Recipe of Calzones Rotos Recipe: Traditional Chilean Fried Dough

Ingredients

• 500 g all-purpose flour (4 cups)
• 85 g powdered sugar (¾ cup)
• 10 g baking powder (2 tsp)
• ½ tsp salt
• 2 large eggs
• 60 g butter or margarine, at room temperature
• 200 ml warm milk
• 1 tsp orange or lemon zest
• 1 tbsp chicha or white wine (optional, traditional variant)
• 500 ml vegetable oil or lard for frying
• Extra powdered sugar for dusting
• Honey or chancaca syrup for serving (optional)

Directions

1. 1

   Sift the flour together with the baking powder, powdered sugar and salt into a large bowl.

2. 2

   Add the butter in pieces and rub it in with your fingertips until the mixture looks sandy; mix in the eggs, the zest and the chicha or wine if using.

3. 3

   Add the warm milk gradually and knead until you get a soft dough that doesn't stick to your hands; cover and let it rest for 15-20 minutes.

4. 4

   Roll the dough out on a lightly floured surface to a thickness of 3-5 mm.

5. 5

   Cut rectangles of about 5x10 cm; cut a slit lengthwise through the center of each one and pass one end through the slit to form the signature calzón roto twist.

6. 6

   Heat plenty of oil or lard in a deep pot to 180 °C (350 °F); test the temperature with a scrap of dough, which should brown right away when dropped in.

7. 7

   Fry the calzones rotos in small batches, 2-3 minutes per side, until golden and puffed; don't overcrowd the pot so the oil stays hot.

8. 8

   Drain them on paper towels and, while still hot, dust them generously with powdered sugar.

9. 9

   Serve warm, plain or with honey or chancaca syrup, alongside a coffee with milk or a mate.