Chilean Pan coliza – square rolls with flaky crumbs
Pan coliza is a small square Chilean bread with butter, recognizable by its tender crumb formed of several layers. The dough is folded into thirds, lightly rolled out and then cut into squares before baking to obtain soft, golden and slightly flaky breads.
Pour: 12 petits pains
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
Préparation
- 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 second display should be delicate: if you crush the dough heavily after folding, the different layers will be less visible.
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.
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.
