Hojaldras, also called hojuelas in Colombia, are thin strips of fried dough with a crisp texture and gentle sweetness. You make them with flour, butter, sugar, and orange, then dust them with sugar after frying. They are especially popular during Christmas, when families serve them with natilla and buñuelos.
Although people also enjoy them as a snack during the year, hojaldras are closely connected with Colombian Christmas novenas and family gatherings.
Ingredients
- 250 g all-purpose flour (2 cups)
- 30 g granulated sugar (2 tablespoons)
- 30 g unsalted butter, softened (2 tablespoons)
- 120 ml orange juice (½ cup)
- 5 g orange zest (1 tablespoon)
- 750 ml vegetable oil (3 cups), for frying
- 50 g granulated sugar (¼ cup), for dusting
Preparation
- Make the dough, place the flour and 30 g sugar in a large bowl. Add the butter and rub it in with your hands until the mixture looks sandy.
- Add the orange zest and orange juice gradually. Knead for 4 to 5 minutes until you have a smooth, soft, firm dough that is not overly sticky.
- Shape the dough into a ball, cover it, and let it rest for 20 minutes so it relaxes and becomes easier to roll out.
- Roll and cut, lightly flour your work surface and roll the dough out very thin, about 3 mm thick. Cut strips about 3 cm wide and 10 cm long. Make a small slit in the center of each strip when you want a more traditional shape.
- Fry the hojaldras, heat the oil over medium-high heat. Fry a few strips at a time for 1 to 2 minutes per side, until puffed and golden. Remove them with a slotted spoon and drain them on paper towels.
- Dust the hojaldras with the remaining sugar while they are still warm. Serve them once they are crisp.
Chef’s tips
- Roll the dough as thinly as possible for a light, crisp result.
- Avoid frying too many pieces at once because the oil temperature may drop.
- Keep the heat at medium-high; oil that is not hot enough can make the hojaldras greasy.
- Sprinkle the sugar on while they are warm so it adheres well.
Traditional variations
Some families make hojaldras with egg and a pinch of salt, while others prefer the orange-flavored version. You can also serve them with panela syrup, although plain sugar is one of the most familiar finishes.
How to serve
Serve hojaldras freshly made, on their own or alongside Colombian natilla and buñuelos during Christmas celebrations. They also pair well with hot chocolate, coffee with milk, or hot panela drinks.
Recommended accompaniments
- Colombian natilla
- Colombian buñuelos
- Hot chocolate
- Coffee with milk
- Hot panela drink
A culinary curiosity
Hojuelas are among the fried treats most closely associated with Colombian Christmas. Many families prepare large batches to share during novenas, the gatherings held from December 16 through December 24.
Frequently Asked Questions
In Colombia, both names usually refer to the same food: thin fried dough dusted with sugar. The name can vary by region or family, but the traditional preparation remains crisp, delicate, and lightly flavored with orange.
Hojaldras can turn soft when the dough is too thick, the oil is not hot enough, or they are stored before cooling. Roll the dough very thin, fry it in hot oil, and let the pieces cool completely before placing them in a container.
Yes. You can prepare them several hours ahead and keep them fully cooled in an airtight container. To preserve their crisp texture, do not store them while warm because trapped steam can soften the fried dough.
