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Criollitos: recipe illustration
Breakfast

Criollitos

Small, flaky, crisp lard-based breads typical of Argentina and Chile, eaten at breakfast or merienda. Their crumb is light and they brown as they dry, almost like a savoury pastry.

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Ingredients

Ingredients

Pâte

Optional extras

On the side

Nutrition facts

524 kcal per serving

Protein
11.5 g
Carbohydrates
58.8 g
of which sugars
3.4 g
Fat
25.8 g
Fiber
3.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a small bowl, dissolve the yeast in the lukewarm water with the sugar and leave for 5 minutes.
  2. Mix the flour and salt in a bowl, make a well and pour in the yeast mixture.
  3. Knead for 8 to 10 minutes until you have a smooth, elastic dough, then work in the lard in small pieces.
  4. Cover and let it rise for 1 hour, until the dough doubles in size.
  5. Roll the dough out into a rectangle about 1 centimetre thick, brush with melted lard, then fold it in three like a letter.
  6. Repeat the folding once more, then cut out 8 centimetre squares and roll each into a small cylinder.
  7. Arrange them on a tray, let them rise for 30 minutes, then glaze with egg if you like.
  8. Bake at 220 °C for 15 to 20 minutes, until they are well browned and flaky.

Variations and tips

Butter version. Replace the lard with cold butter, which is easier to find, keeping the same folding technique.

Using what you can find. Lard is often sold at butchers; failing that, cold butter gives a good result.

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Original Ecomely recipe.