Chilean Biscuits (Hallullas) Recipe (2024)

South American Sides
Sandwiches
Breads

Marian Blazes

Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.

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Updated on 10/2/23

Tested by

Diana Rattray

Tested byDiana Rattray

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

Learn about The Spruce Eats'Editorial Process

Prep: 15 mins

Cook: 17 mins

Rise and Rest Time: 90 mins

Total: 2 hrs 2 mins

Servings: 16 servings

Yield: 16 pieces

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Hallullas are a popularChilean bread. They are simple, round, rather plain-looking breads, but they are quite tasty and rich, thanks to the addition of a little bit of lard (or vegetable shortening). They are the perfect size for the beloved Chilean ham and cheese sandwiches calledaliados.

Hallullas are best eaten fresh after they have cooled a bit, so plan ahead and serve them for a family picnic, lunchtime party, or as a side dish to dinner. If you prefer a vegetarian option, substitute the lard with vegetable oil.

The hallulla originally hails from the Middle East. It was a bread that was traditionally eaten at Easter and made the journey to the New World with Spanish settlers. If you find that you have leftover rolls, store them in the refrigerator and then warm them quickly in the microwave for about 30 seconds. The heat from the microwave will make them pliable and soft again.

"These Hallullas puff up nicely in the oven and split easily for sandwiches. You could use a 4-inch cutter for larger sandwiches. They turned out great." —Diana Rattray

A Note From Our Recipe Tester

Ingredients

2 1/4 teaspoons yeast (1 packet)
1/4 to 1/2 cup warm water, divided
3 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1/2 cup warm milk
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1/4 cup lard, softened, or vegetable shortening

Steps to Make It

Gather the ingredients.
Dissolve yeast in 1/4 cup warm water.
Place flour in the bowl of standing mixer and stir in salt and sugar, using dough hook attachment.
Add yeast mixture and 1/2 cup milk and mix. Add more water, 1 tablespoon at a time, until dough comes together. Continue to knead until dough is smooth, elastic, and not sticky, about 10 minutes.
Add lard and knead until dough is smooth again.
Place dough in an oiled bowl, cover with plastic wrap, and let rest in a warm place until doubled in size.
Roll dough out on a floured surface until it's 1 to 2 centimeters thick. Dust dough with flour and fold in half. Roll out again and repeat folding two more times, letting dough rest at intervals to let the elasticity in the dough relax.
When dough is all rolled out to 1 to 2 centimeters thickness, let it rest for 5 minutes. Use 3 1/2-inch biscuit cutters to cut circles of dough and place them on a greased cookie sheet. Use the tines of a fork to make two rows of decorative indentations across the top of the dough.
Preheat oven to 400 F. Cover rolls loosely and let rise until doubled in height, about 30 minutes.
Bake hallullas until golden brown and puffy, about 15 to 17 minutes. Remove and cool slightly before serving.

How To Store and Freeze

Store leftover hallullas in an airtight container or zip-close bag in a cool place for 4 to 5 days.
To freeze the leftover hallullas, put them in an airtight container or zip-close bag and freeze for up to 3 months.
Defrost frozen buns at room temperature.

Recipe Variations

If you like a shiny top on your buns, make an egg wash. Whisk 1 egg with 1 tablespoon of water and brush over the hallullas before they go into the oven.
Brush the unbaked hallullas with milk or cream before they are baked.
Instead of lard or shortening, use softened butter in the dough.

How Do You Know When the Dough Has Been Kneaded Enough?

When the bread has been kneaded enough, it will be smooth and elastic and will not tear. To test, take a small bit of dough and hold it up to the light. Gently and slowly spread the piece of dough between your thumb and fingers to make a window of dough that you can see the light through, also known as a "windowpane." If the dough breaks before you see the stretched "windowpane," it isn't quite ready.

Helpful Links

South American Food and Recipes
A Baker's Dozen Yeast Rolls
Chilean Pan Amasado
Marraquetas: Chilean French Bread Rolls

Nutrition Facts (per serving)
123	Calories
4g	Fat
19g	Carbs
3g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 16
Amount per serving
Calories	123
% Daily Value*
Total Fat 4g	5%
Saturated Fat 1g	7%
Cholesterol 4mg	1%
Sodium 137mg	6%
Total Carbohydrate 19g	7%
Dietary Fiber 1g	3%
Total Sugars 1g
Protein 3g
Vitamin C 0mg	0%
Calcium 13mg	1%
Iron 1mg	6%
Potassium 42mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

bread
south american
picnic
bread

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