Versión en Español Pan sin levadura is a quick homemade bread made without yeast, leavened with baking powder and enriched with butter or oil and an optional egg, shaped into rolls and baked until golden. It takes 15 minutes of preparation plus 40 minutes of baking and makes 8 rolls for 4 people. It is fast to make and best eaten very fresh, ideally still warm from the oven. How to Make Yeast Free Bread?…

Versión en Español Chilean pan frica is a soft, round bread roll made with flour, milk, butter, and egg yolk and topped with sesame seeds, the classic bun for Chilean sandwiches and burgers. It takes 2 hours of preparation including rising, plus 20 minutes of baking, and makes 8 to 12 buns. It is one of the most versatile breads of Chilean cooking, soft and delicious on its own with butter or as the bun…

Versión en Español Chilean sopaipillas de pinones are fried rounds of yeast dough made with flour from pinones, the seeds of the araucaria tree, mixed with wheat flour and a touch of honey. They take 90 minutes of preparation including rising plus 30 minutes of frying and serve 4 people. They are a heritage version of the classic Chilean sopaipilla, darker in color, with an earthy aroma and a firm texture, best eaten warm with…

Versión en Español Chilean pan con harina tostada is a homemade bread in which about a third of the flour is harina tostada, Chilean toasted wheat flour, giving the rolls a darker crumb and a nutty, toasty flavor. It takes 90 minutes of preparation including rising, plus 25 minutes of baking, and makes 8 to 10 rolls for 4 people. It is a simple, practical recipe that brings the characteristic flavor and texture of toasted…

Versión en Español Pan minero, also called pan de mina, is a lard enriched kneaded bread from the coal town of Lota in southern Chile, shaped into long lulos or round loaves marked with the knuckles and baked in a wood fired clay oven. It takes 30 minutes of preparation plus 20 minutes of baking and makes enough for 4 people. It is one of the most recognizable foods of Lota and has historically been…

Versión en Español Pan coliza, also spelled colisa, is a Chilean bread known for its square shape, a surface pricked with a fork, and an incredibly soft, flaky crumb. While it shares roots with versions from neighboring countries, the Chilean pan coliza stands out for being fluffier and more buttery, best eaten warm with a little butter. Kneading and proofing take about 90 minutes, with another 15 to 20 minutes for baking. Nutritional Information Each…

Versión en Español Chochoca negra from Chiloé, also called chochoyeco, trotroyeco, or trutru, is a bread made from grated and drained Chilote potatoes that’s shaped around a wooden skewer and cooked directly over an open fire. It’s a Huilliche dish made for festivities and traditional celebrations across the Chiloé archipelago. Nutritional Information Each serving of chochoca negra contains approximately 450 kcal, 30 g of carbohydrates, 32 g of fat, 8 g of protein, 4 g…

Bake authentic Chilean pan copihue at home — the soft, elongated bread used for completos and Chilean hot dogs. Made with flour, milk, butter, and yeast in 70 minutes.

Chilean pan de leche: soft torpedo milk bread rolls made with flour, whole milk, butter, eggs and yeast. First proof 90 min, shape, second proof 30 min, egg wash, bake at 180°C for 25 min. Brioche-style, perfect for breakfast. Makes about 10 rolls.

Chilean pan de pascua: a dense spiced Christmas fruitcake with candied fruit, walnuts and raisins soaked in rum, kneaded into a yeast dough and baked at 180°C for 40 minutes. The iconic Chilean holiday cake. Serves 12.