Huevos Chilenos are an Ecuadorian street food doughnut which is found in all street food fairs and are usually served hot with some sugar rolled over them. These are very similar to doughnut holes from other countries, they do add eggs to this doughnuts traditionally I just skipped the eggs and just added some yeast and baking pd instead. The street vendors have a special equipment to make these doughnut holes which is cylindrical in shape and pipe coming directly above the hot oil this helps in shaping them perfectly. I am loving experimenting different doughnuts from around the world. Though they might be similar they vary by flavors, for example, Huevos Chilenos are fennel flavored traditionally.
Ecuador is located to the North West of South American, the country is known for its diverse landscapes. People here eat both veggies and meat in a balanced way The typical food here includes potato, rice, yuca, pasta, and bread.Doughnuts are a universal favorite and this cuisine has a street food doughnut which is very popular. I have already posted 2 of the famous recipes of Ecuador before for my past mega marathon Guaguas de pan ( sweet bread babies)and Llapingachos( Potato cakes with peanut butter sauce).Ecuadorean cuisine is incomplete without green plantain. They do have street foods like empanadas and banana chips / Plantain chips which also called patacones are some to name. Huevos Chilenos are doughnut holes a popular street food all over Ecuador, These are also called “Chilean eggs”. I have no clue why these are called Chilean eggs through this street food is from Ecuador and they don’t look like an egg as well. I tried to research but didn’t find any answer, it will stay a mystery till I find the reason. My hubby named this sweet bonda as the name was a task to pronounce 😛 I even made another recipe for letter h from Ecuador but I didn’t get to photograph it and I thought that is fine as I wanted to tweak the recipe more and make them again :).
Do check my post here , I have explained more about the country and the cuisine and two of its amazing recipe.
Theme ~ Street Food Recipes
H for Huevos Chilenos
Recipe Adapted from here
Ingredients
- All Purpose Flour – 2 cups
- Milk – 11/2 cup
- Dry Active Yeast -1 1/2 tsp
- Yellow Food Color – Few Drops
- Butter – 1 tbsp ( softened at room temperature)
- Sugar – 1/4 cup + 1tbsp
- Baking pd – 2 tsp
- Fennel pd or Aniseeds pd – 1/4 tsp
- Granulated Sugar – 1/2 cup
- Oil – For Frying
Method
- In a lukewarm glass of milk add dry yeast and 1 tbsp sugar, Mix them well. Set it aside for 10 mins, so that the yeast gets activated.
- After 10 mins once the yeast gets activated it gets frothy on the top. Mix them well.
- In a bowl pour all-purpose flour, softened butter, sugar, baking pd, fennel pd and Mix them well.
- Add the yellow food color too at this stage.
- Pour in the yeast mixture little by little and make a soft dough. I didn’t add any eggs so these were not sticky.
- Cover and leave the dough to proofing for 1 -2 hours.
- After 2 hours the yeast reacts and dough the rises to double the volume. Remember to grease the bowl well and coat the top of dough with little oil.
- Punch the dough and deflate the air, knead the dough well.
- I rolled them with rolling pin and cut the dough with a round cookie cutter.
- Heat oil in frying pan. Test the oil by dropping a small piece of dough it should come up immediately.
- Drop the cut doughnut and fry them both side until golden brown.
- Once fried in the oil, remove them using a perforated ladle and drop them on a plate of granulated sugar, coat the doughnuts with sugar all over.
- Do the same for rest of the dough. Serve them warm, they taste best when they are warm.
- Serve them as is or with a bowl of chocolate ganache as a dip.
- All Purpose Flour - 2 cups
- Milk - 11/2 cup
- Dry Active Yeast -1½ tsp
- Yellow Food Color - Few Drops
- Butter - 1 tbsp ( softened at room temperature)
- Sugar - ¼ cup + 1tbsp
- Baking pd - 2 tsp
- Granulated Sugar - ½ cup
- Oil - For frying
- In a luke warm glass of milk add dry yeast and 1 tbsp sugar,Mix them well. Set it aside for 10 mins , so that the yeast gets activated.
- After 10 mins once the yeast get activated it gets frothy on the top. Mix them well.
- In a bowl pour all purpose flour , softened butter, sugar, baking pd and Mix them well.
- Add the yellow food color too at this stage.
- Pour in the yeast mixture little by little and make a soft dough. I didn't add any eggs so these were not sticky.
- Cover and leave the dough to proofing for 1 -2 hours.
- After 2 hours the yeast reacts and dough the rises to double the volume. Remember to grease the bowl well and coat the top of dough with little oil.
- Punch the dough and deflate the air , knead the dough well.
- I rolled them with rolling pin and cut the dough with a round cookie cutter.
- Heat oil in frying pan. Test the oil by dropping a small piece of dough it should come up immediately.
- Drop the cut doughnut and fry them both side till golden brown.
- Once fried in the oil , remove them using a perforated ladle and drop them on a plate of granulated sugar , coat the doughnuts with sugar all over.
- Do the same for rest of the dough . Serve them warm , they taste best when they are warm.
- Serve them as is or with a bowl of chocolate ganache as a dip.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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