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Pan coliza is a Chilean bread recognizable by its square shape, its stitched surface and especially its tender crumb formed by several layers. Unlike a classic white bread, its dough contains butter and is folded in three before being rolled out and then cut: a very simple gesture that gives it that particular slightly flaky texture.
In Chile, where bread is an important part of everyday meals, coliza can be eaten for breakfast as well as as a snack, topped with butter, jam, cheese or simply served warm.
Its preparation mainly requires rising time: the dough is kneaded, left to rest, folded like a letter and then rolled out before being cut into squares. After a second rise and a passage in the oven, we obtain small rolls golden on the outside, soft on the inside and whose different layers come off slightly when opened.
What is pan coliza?
Its particularity lies in its shaping. After an initial fermentation, the dough is rolled out into a rectangle and then folded into thirds, like a letter. It is then rolled out again before being cut into squares.
This process creates several layers of dough and gives the bread a softer, slightly flaky crumb than a classic white bread.
Coliza is one of the many varieties of bread found in the Chilean baking tradition alongside marraqueta, hallulla and pan amasado.
Where does pan coliza come from?
The exact origin of coliza is difficult to establish with certainty and it would be reductive to present this bread as exclusively Chilean.
The term coliza or colisa is attested in Chile, but also in Peru, Bolivia and Argentina. It generally refers to a quadrangular bread made up of several layers of dough.
In Chile, the coliza has developed its own identity: a rather tender bread roll, enriched with fat and recognizable by its square shape and layered crumb.
However, preparations can vary from country to country. Some colizas are drier and crispier, while the Chilean version is generally sought after for its soft crumb and slightly buttery side.
Why is bread so important in Chile?
Chile has a real bread culture. Marraqueta, hallulla, pan amasado, coliza, dobladita: bakeries offer many shapes adapted to different times of the day.
Bread goes well with breakfast, dishes with sauce, and sandwiches, but it also plays an important role at the time of the ounce, that light meal eaten in the late afternoon or early evening.
Coliza lends itself particularly well to this type of meal. Its tender crumb allows it to be cut in half and garnished, while its slightly buttery taste also allows it to be eaten simply grilled.
Why fold dough into thirds?
This is the step that gives the pan coliza its identity.
After the first rise, the dough is rolled out into a large rectangle. Then fold a third of the dough towards the center, then the opposite third on top, exactly like when folding a letter.
Unlike a classic puff pastry, you don’t add a large sheet of butter between the different layers. The fat is already incorporated into the dough.
However, folding makes it possible to superimpose several layers. Once the dough is slightly respread, these layers remain visible during baking and give this characteristic crumb that can almost be separated with your fingers.
How do you make a soft and slightly flaky crumb?
The first important point is kneading. With a relatively firm dough like this, about ten minutes allows the gluten to develop enough to obtain a soft bread after baking.
The first rise should then allow the dough to take on volume. Allow about 1 hour and 30 minutes in a temperate room, but rely more on its appearance than on the clock: it should have swollen significantly.
After folding, roll out the dough gently. You don’t want to completely crush the layers you’ve just created.
A final thickness of about 1 to 1.5 cm results in coliza that is thick enough to remain tender after cooking.
Finally, respect the second rise. The loaves should rise slightly before being put in the oven.
Why do you prick coliza with a fork?
The surface of the loaves is traditionally pricked before baking.
These small holes limit the formation of large air bubbles and allow the coliza to maintain a relatively flat and regular shape.
They also contribute to their characteristic appearance, as well as their square shape.
Simply prick each piece a few times with a fork before brushing them with beaten egg.
What is the difference between coliza, hallulla and marraqueta?
These three breads are part of the Chilean baking tradition, but their texture is quite different.
The marraqueta is prepared without fat. Its crust is crispy and its crumb lighter and honeycombed.
Hallulla (or pan amasado) usually contains fat and has a denser, tender, and even texture. It is round and relatively flat.
Coliza is also enriched with fat, but its layered shaping gives it a slightly flaky texture. Its square shape also makes it immediately recognizable.
If you like hallulla but are looking for a bread whose layers may come off slightly, coliza is probably the one to try.
What to eat pan coliza with?
Pan coliza is particularly good when it is still slightly warm.
For breakfast or snack, serve it with:
- butter;
- jam;
- honey;
- dulce de leche or manjar;
- cheese;
- of the lawyer.
It can also be opened in half and made into a small sandwich.
Its rather rich crumb goes particularly well with simple fillings. Salted butter and a good jam are more than enough.
You can also toast it the next day: the layers become slightly crispy while the heart remains tender.
Can you prepare pan coliza without a food processor?
Yes. The food processor makes kneading easier, but it is absolutely not essential.
First, mix the ingredients in a large bowl until you have a coarse paste, then transfer it to the work surface.
Knead for about 10 to 15 minutes, until you get a homogeneous, soft and relatively smooth dough.
If it sticks slightly at first, avoid adding too much flour. It will gradually become easier to work with thanks to kneading.
How to store colizas?
Like most homemade rolls, colizas are best the same day.
Once completely cooled, store them for two days in an airtight container or tightly sealed bag.
Then heat them for a few minutes in the oven at 160°C or put them in the toaster after cutting them in half.
You can also freeze them. Place the completely cooled loaves in a freezer bag and store them for about two to three months.
Let them thaw at room temperature and then reheat them for a few minutes in the oven to give them a fresher texture.
Chilean Pan coliza – square rolls with flaky crumbs
Ingredients
- 750 g wheat flour T55 or T65
- 15 g salt
- 7 g dry baker’s yeast
- 70 g unsalted butter, softened
- 400 ml of water at room temperature
- 1 egg beaten for egg wash
Preparation
- Pour the flour into the bowl of a food processor.
- Add the salt on one side and the baker’s yeast on the other to avoid direct contact before mixing.
- Add the water and the softened butter cut into small cubes.
- Knead at low speed for about 10 minutes, until you get a homogeneous, supple and relatively smooth dough.
- Form a ball, cover the bowl and let rise for about 1 hour and 30 minutes in a temperate place. The dough should have swelled significantly.
- Gently punch down the dough and then place it on a lightly floured work surface.
- Spread it out into a large rectangle.
- Imagine the rectangle divided into three equal parts. Fold the left third toward the center, then the right third over it, as if folding a letter.
- Turn the dough a quarter turn.
- Roll it out gently again to obtain a rectangle about 1 to 1.5 cm thick. Do not press excessively in order to preserve the layers.
- Optionally level the edges and then cut out 12 squares of similar size.
- Place them on a baking sheet covered with baking paper, spacing them slightly.
- Prick the surface of each square several times with a fork.
- Cover with a clean tea towel and let rise again for 1 hour.
- Preheat the oven to 200°C, static heat.
- Gently brush the coliza with the beaten egg.
- Bake for 20 to 25 minutes, until the buns are slightly puffed and golden brown.
- Transfer them to a wire rack and let them cool before serving.
Notes
The rising time depends on the temperature of the room. Rely more on the volume of the dough than on the exact time.
The surface of the colizas is traditionally pricked to prevent them from swelling irregularly.
To regain their texture the next day, cut them in half and put them in the toaster for a few minutes or heat them for 5 minutes in the oven at 160°C.
Colizas freeze very well once completely cooled.
FAQs about Pan coliza
What is pan coliza?
Pan coliza is a square bread prepared in Chile. Its dough contains fat and is folded before being rolled out and cut, which gives it a tender crumb made up of several layers.
What is the difference between coliza and hallulla?
Hallulla is usually round and has a dense, uniform crumb. Coliza is square and its dough is folded before shaping, which creates several slightly flaky layers.
Why is pan coliza square?
The dough is rolled out after it has been folded and then simply cut into squares. This method allows the layers to be preserved without having to shape each loaf individually.
Can you substitute butter?
Yes. Traditionally, different types of fat can be used in different recipes. At home, butter gives a particularly pleasant flavour. Baking margarine can also be suitable.
Can you freeze colizas?
Yes. Let them cool completely and then freeze them in an airtight bag. They will keep for about two to three months.
Why are my colizas hard?
An insufficiently leavened dough, too much flour during shaping or baking for too long can dry out the breads. Respect the two proofing times and remove them from the oven when they are simply golden brown.
How to eat pan coliza?
It can be served with butter, jam, manjar, cheese or avocado, but also used to make small sandwiches.
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