Estrellas Torta Frita Uruguaya Recipes

TORTA FRITA (URUGUAYAN FRIED SWEET BREAD)

Steps:

• In a big bowl, add flour, salt, baking powder, and beef tallow. Use a pastry cutter or 2 knives to cut the fat into the flour. (Alternately, mix the ingredients together in a stand mixer, with a dough hook.)
• Add water and mix with a wooden spoon until the dough comes together. Knead it for a couple of minutes. Cover it and let it rest for 10 minutes.
• After resting, knead the dough for 5 minutes, or until soft.
• Separate the dough into 8 portions. Roll each portion between the palm of your hand and a flat surface to create a ball. Cover with a slightly damp kitchen towel and let them rest for 10 minutes.
• In a deep and wide pot, heat the oil to 375F, over medium-low heat.
• After the last resting of the dough, you should be able to stretch the dough by hand into about a 7 inch circle. If this is not possible, just flour a flat surface, and use a rolling pin to make a 7-inch circle. Cut a line in the middle.
• Fry the breads, one at a time. Fry for a few seconds and then flip. Let it brown on that side, then flip again and brown the other side.
• Remove from the oil and place on paper towels. Repeat with the remaining dough.
• Dust with sugar and serve. (Best served immediately.)

TORTAS FRITAS (FRIED SWEET DOUGH)

Steps:

• 1. Mix together the topping ingredients (sugar and cinnamon) on a small, shallow plate; set aside.
• 2. In a large bowl, mix together the flour, baking powder and salt with a fork. Form a well in the center, and add the melted butter. Mix until ingredients are well incorporated. Slowly add the warm water a little at a time, and mix until the dough is well mixed and still moist but not sticky or "mushy". (You might not need the entire amount of water.)
• 3. Turn out the dough onto a lightly floured surface, and knead for 3 minutes or until the dough feels smooth and uniform. Divide the dough into 12 equal portions. Roll each dough portion into a ball about the size of a large walnut. Allow the dough balls to rest on a lightly floured surface for 15 minutes.
• 4. Take a dough ball, flatten it with your palms, and use your palm and heel of your hand to form each dough ball into a flat round about 1/8-inch thick. Use a sharp knife and cut an X in the middle of each dough round (which helps them to cook evenly in the center).
• 5. Heat the oil in a deep skillet or a heavy-duty saucepan. The oil needs to get very hot to ensure adequate (quick but deep) frying with minimal absorption of the oil. If the oil isn't hot enough, the Tortas become greasy and dense.
• 6. Drop 2 to 3 dough rounds into the hot oil at a time, depending on the size of your pan. Let the dough rounds fry for about 45 to 60 seconds or until golden brown. Using a pair of tongs, gently flip the tortas and let the other side fry for another 45 to 60 seconds or until golden. (The oil will be very hot, so be careful not to splash oil!). Remove fried tortas to a paper towel to absorb excess oil. When cool enough to handle, roll warm tortas in the sugar/cinnamon mixture, and serve while still hot.