Breakfast
Ponderaciones
Small round golden breads from Peruvian cooking, sometimes called ponderaciones. Crisp on the outside and soft inside, they're eaten at breakfast or teatime, plain or filled.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Nutrition facts
511 kcal per serving
- Protein
- 18.8 g
- Carbohydrates
- 84.8 g
- of which sugars
- 1.9 g
- Fat
- 9 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
- Dissolve the yeast in the lukewarm water with a pinch of sugar and leave for 5 minutes until it foams.
- Mix the flour and salt in a large bowl, pour in the yeast mixture and knead for 8 to 10 minutes.
- Add the lard in pieces and keep kneading until the dough is smooth and no longer sticks to your fingers.
- Cover and leave to rise for 1 hour in a warm place, until the dough has doubled in size.
- Divide into 8 balls, flatten them slightly and shape into taut rounds by tucking the edges underneath.
- Place them on a tray lined with baking paper, cover and leave to rise again for 20 minutes.
- Brush with beaten egg and bake at 200°C for 18 to 20 minutes, until well golden.
- Let them cool slightly on a rack before serving.
Variations and tips
Sweet version. Add 2 tablespoons of sugar to the dough and dust with icing sugar as they come out of the oven.
Using what's available. The lard can be replaced with softened butter without changing the result much.
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Peru
Peru
Peru
Peru
Peru
Peru
Peru
Peru
Original Ecomely recipe.