Recipe of Calzones Rotos: Chilean Fried Dough, No Yeast, Ready in 40 Minutes

Ingredients

• For the traditional dough:
• 500 g all-purpose flour (4 cups)
• 90 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 tsp vanilla extract (optional)
• For frying and serving:
• 500 ml vegetable oil or lard for frying
• Extra powdered sugar for dusting
• Honey, chancaca syrup or dulce de leche to serve (optional)
• Squash variation: 200 g cooked squash, mashed (⅔ cup)
• Yeast variation: 15 g fresh yeast (or 7 g dry) plus 1 tsp sugar, instead of the baking powder
• Chicha or white wine variation: replace 100 ml of the milk with chicha or white wine

Directions

1. 1

   Sift the flour with the baking powder, powdered sugar and salt into a large bowl and make a well in the centre.

2. 2

   Add the butter in cubes and rub it in with your fingertips until the mixture looks sandy; mix in the eggs, the vanilla and the orange or lemon zest.

3. 3

   Pour in the warm milk gradually and knead until the dough is soft, slightly elastic and no longer sticks to your hands; cover it and let it rest 15-20 minutes.

4. 4

   Roll the dough out with a rolling pin on a barely floured surface to about 5 mm thick.

5. 5

   Cut rectangles of about 5x10 cm, make a lengthwise slit in the centre of each one and pass one end through it to shape the signature twist.

6. 6

   Heat plenty of oil or lard in a deep pot to 180 °C (350 °F): a scrap of dough should sizzle and brown right away.

7. 7

   Fry in small batches, 2-3 minutes per side, until golden and puffed; don't overcrowd the pot so the oil temperature doesn't drop.

8. 8

   Drain on paper towels and dust with powdered sugar straight away, while the calzones are still hot.

9. 9

   Serve them warm, plain or with honey, chancaca syrup or dulce de leche, with a coffee with milk, a hot chocolate or a mate.

10. 10

    Bakery-style yeast version: dissolve the yeast in the warm milk with the sugar, knead and let the dough rise covered for 60-90 minutes before rolling out; the remaining steps are unchanged.

11. 11

    Baked or air-fryer version: brush the calzones with oil and cook at 180 °C for about 10-12 minutes, flipping halfway through.

12. 12

    To get ahead, freeze the raw rectangles separated with parchment paper and fry them straight from the freezer, adding 1 minute.