Marraqueta

A Bolivian and Chilean bread roll with a light crumb and a crisp crust, marked with four crosswise cuts that give it a flower-like look. It's eaten at breakfast or teatime, plain or with cheese and jam.

50 min
4 servings
Advanced
Budget-friendly
🇧🇴 Bolivia

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Ingredients

Spices & seasoning

Salt

Optional extras

1 tbsp Sugar

On the side

Butter
Jam

Nutrition facts

496 kcal per serving

Protein: 17.2 g
Carbohydrates: 84.8 g
of which sugars: 1.9 g
Fat: 8 g
Fiber: 4.6 g

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

Instructions

In a large bowl, mix the flour and salt. Crumble the yeast into the lukewarm water, then pour it over the flour with the oil.
Knead for 10 minutes until you have a smooth, elastic dough that no longer sticks to your hands.
Cover and let rise for 1 hour at room temperature, until the dough has doubled in volume.
Knock back the dough, divide it into 8 pieces and shape each into a tight, round little roll.
Place the rolls on a floured tray, cover and let rise for 30 minutes.
Using a sharp knife, make 4 crosswise cuts on the top of each roll, without pressing too hard.
Bake at 230 °C with a dish of water at the bottom of the oven for steam, for 18 to 20 minutes, until golden and sounding hollow when tapped.
Let cool on a rack and eat warm with butter or jam.