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Homemade Chilean Hallullas Bread Recipe
Homemade Chilean Hallullas Bread Recipe

After marraqueta bread, Chilean hallullas are probably everyone’s favorite bread due to their variety, availability, and possibilities, reaching almost 20% of the national bread market.

How to make homemade Hallullas?

Making homemade hallullas is a delicious combination of flour, milk, and vegetable shortening that must be integrated perfectly to give rise to a soft and well-structured bread, very versatile for almost any occasion.

Nutritional Information

Category: Breads
Cuisine: Chilean
Calories: 400
Preparation: 120 minutes
Cooking: 25 minutes
Servings: 6 people

Chilean Hallullas Bread recipe


  • 500 g of refined flour
  • 150 ml of warm milk
  • 100 ml of warm water
  • 50 g of vegetable shortening
  • 12 g of dry yeast
  • 10 g of salt
  • 3 g of sugar


  1. In a bowl, dissolve the yeast in warm water, sugar, and a tablespoon of flour. Stir everything and let it rest until the mixture starts to form bubbles.
  2. Sift the flour into a large bowl, add the salt, the yeast mixture, and gradually add the milk to form a homogeneous dough, kneading for about 5 minutes with a bread machine or 10 minutes by hand.
  3. Add the room temperature shortening and knead until fully incorporated into the mixture, kneading for another 10 minutes with a bread machine or 20 minutes by hand until obtaining a soft and smooth mixture. Cover with a clean kitchen towel and let it rest covered for 20 minutes.
  4. On a floured surface, place the dough and roll it out with a rolling pin until it reaches a thickness of about 1 centimeter, fold it in half and roll it out again, repeating the process 3 more times, sprinkling with flour if necessary.
  5. Cut with a round mold about 10 cm in diameter and prick the resulting bread with a fork. Place the bread on a buttered baking sheet or lined with silicone paper and let it rise in a warm place for 90 minutes or until they double in size.
  6. Turn on and preheat the oven to 200°C (396°F) for at least 10 minutes.
  7. Bake the hallullas until golden, about 15 minutes or until they have a hollow sound when touched with your fingers.
  8. Serve the hallullas hot or cold, accompanied by butter, jam, or whatever you prefer.

Whole grain Hallullas

If you want to try a new variety of hallullas that are healthier and have a higher fiber content, try changing the white flour for whole wheat or multigrain flour when preparing the dough and adjust the liquid content if necessary.

Origin of the Hallulla bread

The name “hallulla” originates from the Hispano-Arabic word “hallún” (party bun) and the Hebrew “ḥallāh” (unleavened bread), and different varieties of it are also very popular in Bolivia and Ecuador.


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