The chubby for coffee is a traditional recipe that evokes the most comforting breakfasts and snacks. Their soft and slightly sweet texture, combined with the touch of butter and butter, makes them the ideal accompaniment for a cup of hot coffee. This recipe, simple and homemade, uses basic ingredients and is prepared in a comal, which gives it that authentic flavor that we like so much. They are perfect to enjoy alone, with a little butter or jam, or even to make some delicious stuffed chubby. Its preparation is quick and the result is a fluffy, golden and full of flavor that always triumphs on the table.
Preparation time 20 minutes
Cooking time 20 minutes (approx.)
Total time 40 minutes
Portions 12-15 chubby
Difficulty Easy
Type of kitchen Mexicana / Casera
Why Are You Going To Love These Fat Ones?
Because they are the perfect combination of a soft and fluffy dough, with a delicate flavor and a touch of butter and butter that makes them irresistible. Their preparation is simple and does not require an oven, since they are cooked in a comal, which gives them that homemade and authentic flavor. In addition, they are very versatile: you can enjoy them alone with coffee, spread them with butter, jam or even fill them with your favorite ingredients. They are ideal for breakfast, snack or to accompany any meal. A recipe that always likes and that becomes a basic in the kitchen.
4 cups flour
2 cups pancake flour.
200 g of Inca butter.
1 bar of butter.
1 eggs.
1 cup of sugar
Poquitate warm milk.
1 tablespoon of royal.
3 tablespoons vanilla
1 pinch of salt.
Team Needed
A large container for mixing
A spoon or spatula
A comal or nonstick pan
A spatula to turn around
Instructions
1. Mix ingredients
First you put the butter, butter, sugar, egg and vanilla in a bowl and stir well.
2. Amasar
Then add the flour, pancake flour, royal and little salt and kneads with little warm milk.
3. Cooking
And they’re made like a normal omelette in the comal.
Tips for Perfect Chubby
Kneading point: The dough should be soft and manageable, without sticking to the hands. If it is very dry, add a little more warm milk; if it is very moist, add a little more flour.
Dough rest: Let the dough rest about 10-15 minutes before forming the chubbies so that the ingredients are well integrated and the dough is easier to handle.
Suitable thickness: Do not stretch the chubbies too thin; they must have a thickness of about 1 cm so that they are fluffy inside.
Cooking over medium heat: Cook the chubby on medium heat to brown on the outside without burning and cook well inside.
Cooking time: Each side should be cooked for 2 to 3 minutes, until golden brown and fluffy. When pressed lightly with a spatula, they must regain their shape.
Storage: You can keep the chubby in an airtight container for 2-3 days. They also freeze well, separated with baking paper.
How To Serve These Fatties?
Serve the hot chubbies, fresh out of the comal, accompanied by a cup of coffee. You can enjoy them alone, with a little butter, jam, cream, fresh cheese or even stuffed with meat, beans or egg. They are perfect for a full breakfast, a snack or to accompany any meal. Their taste and texture make them an ideal companion for any time of the day.
Can They Be Preserved?
Yes, chubby ones are well preserved in an airtight container for 2-3 days at room temperature. They can also be frozen, separated with baking paper, in an airtight bag, for 1-2 months. To reheat, simply heat them in the comal or in a pan until they are hot and recover their soft texture.
Don’t Have Any Ingredients?
Don’t have pancake flour? You can substitute normal wheat flour and add 1 extra teaspoon of baking powder.
Don’t you have an Inca butter? You can use vegetable butter or margarine in the same amount.
You don’t have butter? You can replace it with margarine or coconut oil.
You don’t have royal? You can use common baking powder (10 g approximately).
Don’t you have vanilla? You can skip it or use lemon or orange zest to give it a different touch.
Frequently Asked Questions
Can I make the chubby ones without egg?
Yes, you can skip the egg and add a little more warm milk to compensate for moisture. The texture will be slightly different, but they will still look rich.
Can they be baked instead of in a comal?
Yes, you can bake them at 180°C for 15-20 minutes or until golden brown, but the texture will not be the same. The comal gives them that crispy and traditional touch.
How do I know they’re cooked inside?
The chubby ones are ready when when they are pressed lightly with the spatula, they feel firm and regain their shape. They should also be golden on both sides.
Can I add other ingredients to the dough?
Yes, you can add some cinnamon, grated coconut, or even grated cheese to give them a different touch.
What type of milk is best used?
You can use whole milk, skimmed or even vegetable milk. The warm milk helps activate the royal and make the dough more fluffy.
