Uruguayan tortas fritas
Like a bit of fried sweet dough in your life? Well then try these Uruguayan tortas fritas drizzled with dulce de leche. You know you want to.
Servings
8pieces
Servings
8pieces
Ingredients
Dulce de leche
Instructions
  1. Combine the flour and salt in a large mixing bowl. Make a well in the centre and pour in the shortening and warm milk. Using your fingers, gradually mix it all together until a dough forms. Take the dough out of the bowl and knead it on a clean surface for 5 minutes. Divide the dough into 8 even pieces, roll each piece into a ball, then cover with a tea towel and set aside.
  2. Pour the oil into a large saucepan and heat over a low flame. The oil should be around 180°C to cook the torta frita.
  3. Roll each piece of dough with a rolling pin to an 11 cm diameter, or if you own a tortilla press, use it. Use your finger to make a hole in the centre.
  4. To cook the discs of dough, gently put them into the hot oil and allow it to cook on one side until it’s bubbly and golden, then carefully flip it over to cook the other side. Drain the cooked torta frita on paper towels, and when they’re all cooked, toss them in the caster sugar.
Dulce de leche
  1. Preheat the oven to 220°C.
  2. Pour the condensed milk into an ovenproof container, cover it tightly with foil, then put the container in a larger ovenproof container or pot with high sides.
  3. Bring 1 litre, or so, of water to the boil. Pour the boiled water in the larger container to create a water bath, making sure the water level is higher than the condensed milk. Transfer it all to the oven and bake for 1½ – 2 hours. It may even take longer to cook as it depends on what kind of container you’ve put the condensed milk into.
  4. Be sure to give the condensed milk a stir every half hour, or so. The longer it cooks, the thicker and darker it will get. If it becomes too thick, you can easily dilute it by whisking in a small amount of hot water.
  5. Keep it in a sealed container in the fridge.