These Colombian Hojuelas are also known as Hojaldras in some regions of the country. These pastries are a must to serve during the Christmas season.
I want to share another traditional Colombian Christmas treat with you. These Hojuelas or Hojaldras are a delicious pastry that we eat with Natilla and Buñuelos at Christmas gatherings and they are made with simple ingredients.
What are Colombian Hojuelas?
These Hojuelas are light and crispy. They are the perfect Christmas dessert, or a great snack with a cup of coffee. These Hojuelas are easy to make with a quick dough, then rolled and cut into strips. Fry them up and sprinkle with sugar.
Just writing this post made me homesick and I began missing the holidays in Colombia with my family. Growing up in a big Colombian family like mine was a lot of fun and the holidays were very special. My mother has 3 sisters and 5 brothers, so my grandmother usually had all nine children with their families for the holidays. It was a full house, but we always had a wonderful time and delicious food. If you are curious about what Colombians do around the Christmas season, here are some of our traditions:
El pesebre: The manger
Arbol de Navidad: Christmas tree
Novenas: December 16 to 24, we get together with family and friends every night to pray and sing Christmas songs to baby Jesus. And, of course, we eat our Christmas treats (Natilla, Buñuelos y Hojuelas).
El niño Jesus: Baby Jesus is the one who brings presents to Colombian kids, not Santa Claus, maybe it’s too far for him 🙂 . On December 24 baby Jesus comes at 12:00 am and leaves presents around the kid’s beds and the next day the kids find them.
Noche Buena: On December 24th, families get together for Noche Buena, our Christmas Eve gathering. There is a lot of food, dancing and presents.
Fiesta de Fin de Año: On December 31st families get together to celebrate the end of the year, with food, dancing and fireworks. In my family it was a special day because it was also my grandmother’s birthday.
Ingredients You'll Need
The printable recipe car with exact amounts and cooking directions is below.
Flour: You need all purpose flour to make this recipe.
Butter: I recommend using unsalted butter.
Sugar: Granulated sugar
Orange: You need fresh orange juice and zest.
Oil: You can use vegetable or canola oil for frying.
How to Make Hojuelas
- Place the flour and sugar in a medium bowl and using an electric hand mixer, mix well. Add the butter and continue mixing at low speed for about 20 seconds.
- Add the orange zest and start adding the orange juice. Keep mixing at low speed while you are adding the juice.
- Once the mixture has pulled together, mix at a slightly higher speed to fully incorporate the ingredients.
- Roll the dough into ball, wrap in plastic wrap, and chill for about 20 minutes.
- Sprinkle some flour onto your work surface and roll the dough to ¼-inch thick. Cut into 1 x 3 ½ inches strips. Add more flour to the work surface if necessary and again roll each strip to about ⅛ inch thick.
- Place a heavy pot over medium heat and fill it about one-third of the way with vegetable oil. Heat until a deep-fry thermometer registers 340°F.
- Add the pieces and fry until golden brown. Using a slotted spoon transfer to a plate lined with paper towel. Sprinkle with sugar and serve warm.
NOTES
Make sure your oil stays at 375℉ for best results. Watch the hojuelas closely, because they cook very fast.
Make sure to drain the hojuelas on paper towel after frying to remove excess oil.
Sprinkle with cinnamon sugar or powdered sugar and serve with honey or syrup if you want.
You can make the dough one day before , wrap it in plastic wrap and store in the refrigerator for up to 24 hours. Bring back to room temperature before rolling out to cut the dough.
More Colombian Christmas Recipes
Sabajón (Colombian Style Eggnog)
Natilla de Panela (Sweet Custard)
Colombian Hojuelas or Hojaldras Recipe
Ingredients
- 1 cup all purpose flour plus more for rolling
- 1 tablespoon softened butter
- 2 tablespoons sugar plus more for garnish
- ½ cup orange juice
- 1 teaspoon orange zest
- Vegetable oil for deep frying
Instructions
- Place the flour and sugar in a medium bowl and using an electric hand mixer, mix well. Add the butter and continue mixing at low speed for about 20 seconds.
- Add the orange zest and start adding the orange juice. Keep mixing at low speed while you are adding the juice.
- Once the mixture has pulled together, mix at a slightly higher speed to fully incorporate the ingredients.
- Roll the dough into ball, wrap in plastic wrap, and chill for about 20 minutes.
- Sprinkle some flour onto your work surface and roll the dough to ¼-inch thick. Cut into 1 x 3 ½ inches strips. Add more flour to the work surface if necessary and again roll each strip to about ⅛ inch thick.
- Place a heavy pot over medium heat and fill it about one-third of the way with vegetable oil. Heat until a deep-fry thermometer registers 340°F.
- Add the pieces and fry until golden brown. Using a slotted spoon transfer to a plate lined with paper towel. Sprinkle with sugar and serve warm.
Lili
Do you think I can make them with gluten free flour?
Erica Dinho
I don't know! I always use regular flour.
Sarah
Me morí! Por fin una receta sin huevo! Mil gracias! Soy de Medellín y vivo en Alemania hace unos eternos 13 años, y cada diciembre me carcome la nostalgia y me pongo a hacer natilla, bandeja paisa, y ahora POR FIN HOJUELAS! Soy vegana, y por eso es difícil encontrar recetas veganas de comida tradicional colombiana... Aún no he intentado hacer buñuelos con queso falso, pero lo intentaré este año! Mil gracias por compartir la receta!
Melody
Hi I'm making this recipe for my Spanish project and I wanted to know how many it made.
Erica Dinho
About 20 hojuelas.
janneth
I just made my Natilla it came out so good, I'm happy, tomorrow I will try to make the hojaldras, will let you know, Feliz
Navidad!
Ana María garcia
Nostalgia. Siento mucha nostalgia en este tiempo, más de 24 años que no pasó fiestas de fin de año en mi tierra. Gracias por tus deliciosas recetas, muy fáciles de seguir!
Anonymous
While made from scratch are ALWAYS the best, my mom would use flour tortillas and fry them as a shortcut.
Eli
Que rico se ve! Se parecen a lo que en Chile llamamos "calzones rotos" (nombre extraño, jaja). Definitivamente los voy a hacer para probarlos, se ven deliciosos 🙂
Trish
I was born in Colombia and grew up in Bogota, we also had our presents delivered by Baby Jesus... but we also did the novenas in front of the manger until January 6th or 7th, when the three kings reached the baby. Some wonderful days. I am very happy to see this recipe, at home we called them arepuelas.
Suzanne
My aunt used to make something called Hojaldras. They seem similar, but I feel like she put cheese in them and did not top with powdered sugar. In fact I used to put butter on them! Know anything about this?? She was from Cali.
Claudia
I made this 4 times last year for Christmas! Everyone I served it to adored it...but none more that my family. Easy to make, pretty to serve and delicious!
corinne
well, i tried them and they r great, but he says they dont taste like they do over there so i must have failed...it was sticky tho so i dont kbow what i did wrong....and i failed with natilla too, it didnt thicken up....idk what happened 🙁
corinne
i am truely grateful that you put these recipies up here . my husband is colombian and i want to try to make it a little more like home this year....thank you
jackie
Hi Erica! These look so great!!! Thanks for posting this, I will give them a try and let you know how they turned out. I also just started my own blog and would love it if you could visit it worldof-jackie.blogspot. Thanks!
Happy Holidays
Jackie
Jackie
How many hojuelas does this recipe make?
Erica
Jackie- About 24 hojuelas.
Matthew
i am very much interested in south american food that when i saw these recipes i got all excited,for sure before the season is over i am going to make Hojuelas ans the others. please send more