Mogolla chicharrona is a traditional Colombian bread, especially associated with Santander, where related versions may also be called mestiza. You make it with wheat flour, wheat bran, panela, milk, yeast, and small pieces of crispy pork rind mixed into the dough. Its mild sweetness and savory pork flavor make it one of Colombia’s most distinctive bakery snacks.
In Colombia, mogolla commonly refers to a small round bread made with whole-grain cereal or bran. People often enjoy it for breakfast or an afternoon snack with coffee, hot chocolate, or masato, a traditional fermented corn drink.
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Colombian Chicharrón Mogollas
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 10
- Category: Dessert
- Cuisine: Colombian
Ingredients
Nutrition
- Calories: 315
Ingredients
- 500 g all-purpose flour (4 cups)
- 100 g wheat bran (1 cup)
- 150 g grated panela (¾ cup)
- 300 ml warm milk (1¼ cups)
- 7 g instant dry yeast (2¼ teaspoons)
- 8 g salt (1¼ teaspoons)
- 60 g lard or unsalted butter, softened (4 tablespoons)
- 180 g cooked crispy pork rind, finely chopped (1½ cups)
- 30 g all-purpose flour (¼ cup), for dusting
Preparation
- Activate the yeast, combine the warm milk, grated panela, and yeast in a small bowl. Let it rest for 10 minutes, until the mixture looks foamy and most of the panela has dissolved.
- Make the dough, place the flour, wheat bran, and salt in a large bowl. Make a well in the center, then add the milk and yeast mixture along with the lard or butter. Mix until you form a moist dough.
- Knead until smooth, transfer the dough to a lightly floured surface and knead for 10 to 12 minutes. It should become smooth, elastic, and only slightly sticky. Shape it into a ball, place it in a lightly greased bowl, cover it, and let it rise for 1 hour, until noticeably larger.
- Add the chicharrón, gently press the dough to release excess air and add the chopped pork rind. Knead only until the pieces are evenly distributed without crushing them too much.
- Shape the mogollas, divide the dough into 10 equal portions. Roll each portion into a firm ball, place them on a parchment-lined baking sheet, and flatten them slightly to create their traditional low, round shape.
- Cover the mogollas with a clean kitchen towel and let them rise for 30 to 40 minutes, until they look puffier.
- Bake at 190 °C / 375 °F for 22 to 28 minutes, until golden and firm on the bottom. Let them rest for 10 minutes before serving warm.
Chef’s tips
- Use fully cooked, well-drained pork rind so the dough does not become greasy.
- Chop the pork rind into small pieces, but do not grind it too finely; the texture should remain noticeable.
- Keep the milk warm rather than hot, since overly hot liquid can affect the yeast.
- Do not add too much flour while kneading, or the mogollas may become dry and dense.
Traditional variations
In Santander, related breads may be called mestizas and can include panela syrup, wheat bran, and pork rind distributed throughout the dough. You can also find sweet mogollas without pork rind, flavored with panela, honey, or caramel.
How to serve
Serve chicharrón mogollas warm, whole, or cut in half. They work well for breakfast, an afternoon snack, or a countryside-style coffee break. Traditionally, they pair especially well with hot drinks and Colombian masato.
Recommended accompaniments
- Colombian black coffee
- Hot chocolate
- Hot panela drink
- Masato
- Fresh farmer’s cheese
A culinary curiosity
Mogolla has long been part of Colombian bakery culture. The Royal Spanish Academy defines it in Colombia as a dark bread made with bran, while regional usage also includes round breads made with wheat or corn.
The chicharrón version stands out for bringing sweet and savory flavors together: panela adds color and a gentle caramel note, while pork rind creates rich, flavorful bites throughout the bread.
Frequently Asked Questions
It balances both flavors. The dough usually includes panela, which gives it mild sweetness, while the pork rind adds a savory, rich taste. It should not taste like dessert or like a fully savory bread; that sweet-and-salty contrast is part of what makes it traditional.
Yes, you can use unsalted butter. Lard gives the bread a flavor closer to some traditional countryside bakery recipes, while butter still creates a tender and fragrant dough. Use the same amount and make sure it is softened before adding it to the mixture.
Use cooked pork rind that is cold and thoroughly drained before adding it. When it has excess fat, let it rest briefly on paper towels. Add it after the first rise so you do not overwork the dough or break down the pork pieces too much.
Let them cool completely, then keep them in an airtight container for up to 2 days. To serve them again, warm them in a 160 °C / 325 °F oven for 6 to 8 minutes. Avoid overheating, because the bread can become firm and the pork rind may lose some texture.
