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How to make domplinas. Venezuelan fried dough cake

How to make domplinas. Venezuelan fried dough cake

people icon For 5 euro icon € 0.34 /pers. calories icon 320 kcal/100g

Ingredients

  • 320g. wheat flour with added chemical yeast
  • 165 ml of water
  • 25g butter
  • 4 g of salt
  • 8g sugar
  • Plenty of vegetable oil for frying

How to make Venezuelan domplinas . Venezuelan domplinas are dough cakes that are fried and consumed like any other bread. Whether with butter and jam or filled with cheese, they are perfect for breakfast or snack time and, especially freshly made, they are delicious. After a few hours you can continue eating and enjoying them, but they lose that charm that hot dough has.

From what we have been able to verify in different sources, the origin of domplinas is found in British “dumplings” . Small balls of dough cooked in a liquid, either water or broth that arrived in the Antilles from the United Kingdom. The slaves living in English homes learned to make them from their masters and spread the recipe throughout Venezuela through three different routes: the Orinoco Delta, Callao and the Paria Peninsula.

The truth is that Venezuelan domplinas are not cooked in a liquid but are fried in oil , although there are those who prefer to bake them. They are also called “floats” because they float when fried.

Fried or baked, domplinas deserve a place in your recipe books. It only takes a few minutes to have the dough ready , which, after a time of rest, is divided into portions and fried. It is a simple and humble recipe like few others and we are sure that when you try it you will be like us. You are going to fall surrendered at his feet.

Preparation of the base dough for Venezuelan domplinas

  1. We place the flour in a deep and wide container, make a hole in the center like a volcano. We melt the butter slightly so that it is easier to integrate into the dough. We can use the microwave, giving it a burst of heat for 10-15 seconds, or heat it in a saucepan over the heat. We introduce the salt, water, sugar and butter into the center of the flour volcano.
  2. We stir with the help of a spoon or fork, gradually incorporating the flour from the sides. When we obtain a thick porridge and we cannot continue stirring with the spoon or fork, use our hands (very clean) to incorporate the rest of the flour. We knead for a few minutes until we obtain a soft, homogeneous and uniform dough.
  3. Let the dough rest for a couple of hours, placing it back in the bowl and covering with a clean kitchen towel. In winter we can leave the dough at room temperature, but in summer, with the heat, it is best to put it in the refrigerator.
  4. After the dough has rested, we divide it into 20 portions of equal weight. To do this, we weigh the entire dough, divide by 20 and the resulting amount is the weight of each of the portions that we will make.

Frying and final presentation of the Venezuelan domplinas

  1. When we have the 20 portions of dough separated, we flatten each one of them with the palm of our hand so that they look like a kind of cake. Next, we heat plenty of vegetable oil in a frying pan, without letting it smoke.
  2. We place the cakes in the hot oil, two by two, which will swell due to the heat and the chemical yeast. We turn them so that they fry on both sides and, when they are golden, we remove them from the pan and let them drain on a source covered with absorbent paper.
  3. We continue frying the domplinas, two by two, until we finish with the rest of the dough. We serve freshly made and accompanied by butter, jam or cheese.

If even with this step by step you are not clear, I also leave you a step by step in photos of this Venezuelan domplinas recipe   so that it turns out yes or yes. Don’t hesitate, follow these photos.

Tips for perfect Venezuelan domplinas

  • Wheat flour with added yeast can be replaced with all-purpose wheat flour. In this case you have to add two teaspoons of baking powder.
  • It can be cooked fried or roasted, depending on the taste of the diner. It can be enjoyed as breakfast, dinner or simply as a snack accompanied by cheese, butter or jam. Be that as it may, they are best when they are freshly made, so organize the times well so that you can enjoy them at their maximum splendor.

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