Chilean Pan Frica — Homemade Burger Bun Recipe

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 for hamburgers, lomitos, chacareros, and Barros Luco sandwiches.

How to Make Chilean Pan Frica?

Pan frica is a quick recipe made with wheat flour, milk, egg yolk, and butter, which together give one of the most used breads for sandwiches in Chile. The dough rises once in a bowl and again after shaping, then the buns are brushed with egg and sprinkled with sesame.

Nutritional Information

Each pan frica contains approximately 260 kcal, 45 g of carbohydrates, 5 g of fat, 7 g of protein, 2 g of fiber, 3 g of sugars, 25 mg of cholesterol, and 500 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Pan Frica Recipe

Preparation: 2 hours
Cooking: 20 minutes
Servings: 8 to 12 buns

Ingredients

• 500 g (4 cups) of all purpose flour
• 150 ml (5 fl oz) of warm milk
• 150 ml (5 fl oz) of warm water
• 10 g of dry yeast (or 30 g fresh)
• 2 teaspoons of sugar
• 2 teaspoons of salt
• 1 1/2 tablespoons of butter, at room temperature
• 1 egg yolk, for brushing
• Sesame seeds

Instructions

1. In a small bowl, mix half of the warm water, the yeast, and a pinch of the sugar, stir well, and let it rest for 10 minutes until it starts to bubble.

2. In a large bowl, combine the rest of the water, the warm milk, the room temperature butter, the rest of the sugar, and the salt. Add the yeast mixture, stir, and add 2 cups of flour, mixing until smooth and creamy.
3. Keep adding flour half a cup (60 g) at a time and mixing until the dough no longer sticks to the bowl, then turn it out onto a floured surface and knead for another 10 minutes until smooth and even.
4. Shape the dough into a ball, place it in an oiled bowl, grease the top, cover with a clean kitchen towel, and let it rise for about 60 minutes or until doubled in size.

5. Divide the dough into 8 to 12 pieces depending on the size you want, knead each briefly and shape into rounds, and arrange them on a buttered baking tray. Cover with a clean towel and let them rise again for about 15 minutes. Preheat the oven to 200 C (392 F) for at least 10 minutes.

6. Brush the tops with the egg yolk mixed with a little water and sprinkle with sesame seeds. Bake for 15 to 20 minutes until golden and hollow sounding when tapped. Cool on a rack.

Additional Tips

Use a strong flour

Use a flour with good protein content, ideally over 10%, and keep the dough hydration around 65 to 70% for a spongier crumb that soaks up sandwich juices without falling apart.

Try a cold rise

If you have time, let the dough ferment in the refrigerator for 12 to 18 hours after the first rise for a better structure and a deeper flavor.

Shape them tight

Roll each piece against the counter to create surface tension. Tight rounds rise upward and keep a neat, domed shape.

Frequently Asked Questions (FAQs)

1. What is the difference between pan frica and hallulla?

Pan frica is fluffier and lighter, ideal for juicy sandwiches, while hallulla is denser and slightly flaky.

2. Can I make pan frica without sesame seeds?

Yes, the seeds are optional. Without them the bread is just as soft, although sesame adds aroma and a toasty flavor.

3. How long does homemade pan frica stay fresh?

It stays soft for up to 2 days at room temperature in a well closed plastic bag. For longer storage, freeze it.

4. Can I make it with only water?

Yes, although milk adds softness and color to the crust. With water only, the bread is more rustic and less tender.

5. Can I use sourdough?

Yes, although fermentation times will be longer. The result is a bread with deeper flavor and a slightly different texture.

What Is Pan Frica?

Pan frica, or simply frica, is the soft round bun Chileans use for burgers and hot sandwiches such as the chacarero, the lomito, and the Barros Luco. It is softer and lighter than the traditional marraqueta and hallulla.

History and Origin of Pan Frica

Pan frica has European roots linked to the German immigration to southern Chile in the nineteenth century. Its name comes from fricandela, from the German Frikadellen, a kind of flattened meatball or burger, and over time Chileans adopted this soft, round bread as the base for their own sandwiches.

Did You Know?

Pan frica owes its name to the fricandela, the term used in Chile for a meatball sandwich very similar to a hamburger.

Recommended

• Chilean Fricandela Burger Recipe
• Chilean Chacarero Sandwich Recipe
• Chilean Pan Copihue Recipe
• Chilean Milk Bread Rolls Recipe