Hallulla Bread – Chilean Recipe Series

I am SO excited about this chilean recipe series that is kicking off today!
Many of you may not know this, but I grew up in South America. My parents were missionaries for the IMB and we spent 2 years in Ecuador and 6 years in Chile. We moved back to the States when I was 15 years old, and as much as I want to visit, I’ve only been able to go back to Chile once since then. It’s been almost six years since I was last in Chile, and lemme tell ya… I am SO thankful for technology! It’s such a great way to keep in touch with my friends overseas, and I love seeing where we all are years after we last saw each other. 

Wanna read about my 6 week trip to Chile, which included me breaking my foot a week into the trip? Check out these blog posts! 

So I don’t know if it’s because of the pregnancy or just nostalgia, but lately I have been having some major cravings for Chilean food. There are no restaurants near me that serve any (the closest we can get is Argentinian, but that’s still not the same) and now that we’re quarantined at home I thought this would be the perfect time to try making some of my own! 

And because I think it’s fun and thought you would enjoy it, I’m sharing the recipes here so you can give them a try too. I hope you enjoy making some of your own Chilean food at home, and get to share in a piece of my childhood! 

Today’s recipe is the perfect one to kickstart my Chilean Recipe Series.
Growing up, at least once a week (if not more), my mom would send either me or my older brother to the local bakery to buy some bread for dinner. One of the most popular breads made in Chile is called “hallulla” (pronounced ay-you-ya). It’s a circular bread – Isaac said it’s like a biscuit – that has little holes on top, a crunchy crust and is fluffy on the inside. (My dad loved calling it “hallelujah bread”, and it was fun to remember that random memory as I worked in the kitchen.)

For breakfast you can enjoy your hallulla with some butter and jelly. And for lunch or dinner, pair it with your meal for a yummy side. The other day we enjoyed it fresh out of the oven with some sausage and green beans.
Pro tip: from personal experience, it also makes a delicious snack when you toast it up and slather on some peanut butter and honey. YUM. 

My favorite part about hallulla is how easy it is to make! Like I’m not kidding… I’m mad at myself for not making it sooner – it was that easy. Especially if you have a stand mixer with a bread hook attachment, this bread is a piece of… bread? ;) 

But don’t take my word for it! Give this recipe a try and let me know what  you think. 
Then tag me on Instagram @beccasuehicks so I can see all your Chilean food creations!

Hallulla

Ingredients

1 pkg quick rising yeast
1/2 cup warm water
3 cups flour
1 Tbsp sugar
1 tsp salt
1/2 cup warm milk
3 Tbsp melted butter

Directions

Dissolve the yeast in the warm water. Make sure the water isn’t hotter than 115F. Let it sit for 5 minutes.
Mix together the flour, salt and sugar in a bowl. Add the warm milk, melted butter and yeast/water mixture. 
Using a dough hook attachment on a stand mixer, mix at a low speed until a dough has formed. Continue “kneading” for 3 more minutes. If you do not have a stand mixer, stir the ingredients together until a dough has formed, then knead the dough on a floured surface for 3-5 minutes. 
On a floured surface, roll the dough out until it is about 1/4 inch thick. Fold it in half, then in half again. Roll the dough out again until it is about 1/2 inch thick.
Using a circular cookie cutter (or mason jar lid in my case!), cut out as many rounds as you can. Reform the leftover dough into a ball then roll out and cut into more rounds. Repeat until all the dough is used up. You should have about 10-12 rounds. 
Place the cut out dough on a baking pan lined with parchment paper. Poke holes in the top with a fork, then cover and let it rise for 30-60 minutes. 
Preheat the oven to 400F and bake the bread for 14-17 minutes, or until the tops are a nice golden brown. 
Eat fresh, or store in a cool dry place for up to 5 days. Leftover bread is best toasted and buttered- yum!