Grandma’s Homemade Cupcakes: Simple and with an irresistible flavor, she always makes them here at home.
Muffins
Recipe Ingredients:
Batter:
1 egg, 0.5 oz dry or fresh yeast (15 g), approximately 4 3/4 cups all-purpose flour (21 oz / 600 g), 1 tablespoon sugar (0.5 oz / 15 g), 1 tablespoon salt (0.5 oz / 15 g), 1 tablespoon margarine (0.5 oz / 15 g), 1 1/2 cups water (12 fl oz / 360 ml)
Filling:
1 large chicken breast, cooked and shredded.
Seasonings to taste. Instructions:
Batter:
First, dissolve the yeast in the sugar.
Then, add the margarine, egg, and water. Next, gradually incorporate the flour mixed with the salt.
Baked Goods
Next, mix well until the dough no longer sticks to your hands; if necessary, add a little more flour. Then, knead the dough until it is smooth and elastic.
Right after, divide the dough into 12 equal portions and shape them into balls.
Finally, let the dough balls rise until they double in size.
Filling:
First, sauté the shredded chicken with your choice of seasonings, such as garlic, onion, chicken bouillon powder, olive oil, oregano, black pepper, paprika, and fresh parsley.
Then, let the sautéed chicken cool completely. Next, roll out each ball of dough with a rolling pin.
Then, place a portion of the sautéed chicken in the center of the dough. Next, fold the dough over the filling, shaping it as desired.
Next, heat the oil until it reaches the ideal temperature for frying. Finally, fry the pastries in hot oil until golden brown and crispy.
To finish, drain them on paper towels and serve.
Tip: If you prefer, you can vary the filling with ground beef, cheese, seasoned eggplant, and more.
Food
Variations
To be continued!👇
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This versatile dough serves as the perfect canvas for countless fillings. For a classic Brazilian twist, try a heartier filling of ground beef, sautéed with onion, garlic, tomato, and a touch of green olives. Cheese lovers can opt for a simple yet delicious combination of mozzarella and ham, or a creamy blend of catupiry cheese and shredded chicken. Vegetarian options are equally delicious; consider a mixture of sautéed mushrooms and onions, seasoned spinach and ricotta, or even a spiced mix of eggplant and roasted peppers.
Besides savory fillings, this recipe can be transformed into a delicious dessert. A dollop of fruit jam, such as guava or apricot, adds a simple sweetness. For a more elaborate option, fill the dough balls with a dollop of dulce de leche or chocolate-hazelnut spread before frying. You can also brush the fried dough balls with melted butter and roll them in cinnamon sugar for a churro-like finish.
The cooking method can be adapted. While frying results in the traditional crispy texture, you can bake them for a lighter version. Simply brush the pastries with beaten egg or a little milk and bake them in a preheated oven at 190°C (375°F) until golden brown. You can also form the dough into balls to make snacks, perfect for parties.
Tips
Achieving the perfect dough texture is key. When mixing, add the flour gradually and stop mixing as soon as the dough pulls away from the sides of the bowl and feels smooth to the touch. Too much flour can make the pastries dense. The initial rising time is crucial; let the dough balls rest in a warm, draft-free place until they are visibly puffed up and have almost doubled in size. This ensures a light and fluffy interior after frying.
Dairy and Eggs
Controlling the filling and sealing process will prevent leaks during frying. Make sure the chicken or other fillings are completely cool before wrapping, as a warm filling can soften the dough and make it difficult to handle. When sealing, pinch the edges firmly and consider using a little water or egg white on the edges of the dough to act as glue. Let the prepared pastries rest for 10 to 15 minutes before frying to allow the seal to set.
The frying temperature is crucial for a crispy, grease-free result. Use a deep-fry or candy thermometer to keep the oil at around 175-185°C (350-365°F). If the oil is too cold, the pastries will absorb excess oil; if it’s too hot, they will brown too quickly and remain raw inside. Fry in small batches to prevent overcrowding, which lowers the oil temperature, and turn them occasionally for even golden browning.
Storage
