Recipe of Calzones Rotos: Chilean Fried Dough Recipe, Fluffy and Crispy

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
• For frying and serving:
• 500 ml vegetable oil or lard for frying
• Extra powdered sugar for dusting
• Honey, chancaca syrup or dulce de leche for serving (optional)
• Squash variation: 200 g cooked squash, mashed (⅔ cup)
• Chicha or white wine variation: replace 100 ml of the milk with chicha or wine

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

3. 3

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

4. 4

   Roll the dough out with a rolling pin on a lightly floured surface to a thickness of about 5 mm.

5. 5

   Cut rectangles of about 5x10 cm; make a lengthwise slit through the center of each one and pass one end through the slit to form the signature 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 instantly 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, as soon as they come out of the oil, dust them generously with powdered sugar while still hot.

9. 9

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