{"id":66692,"date":"2023-10-07T13:40:40","date_gmt":"2023-10-07T17:40:40","guid":{"rendered":"https:\/\/enrilemoine.com\/?p=66692"},"modified":"2023-12-03T16:18:56","modified_gmt":"2023-12-03T21:18:56","slug":"how-to-make-venezuelan-hallacas-dough-no-knead","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2023\/10\/07\/how-to-make-venezuelan-hallacas-dough-no-knead\/","title":{"rendered":"How to make Venezuelan Hallacas Dough – No-Knead"},"content":{"rendered":"\n

This dough recipe for the traditional Venezuelan hallacas guarantees you a shiny, soft, and malleable dough, like the dough our grandmothers and mothers make, but without having to knead. Yes, sir, without kneading!<\/p>\n\n\n\n

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Note: As a member of the Amazon Associates Program and other affiliate programs, I receive compensation for products sold through affiliate links in this post at no cost to the buyer.<\/em><\/p>\n\n\n\n

Why you’ll love this recipe?<\/h2>\n\n\n\n

First, this dough is prepared with pre-cooked corn flour, and hand kneading is unnecessary; a good electric-standing mixer<\/a> does the job.  So, there are no more hours of kneading to achieve a lump-free, uniform dough. <\/p>\n\n\n\n

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This method represents a significant saving of time and energy. Also, your hands and nails will thank you. They won’t get stained with the colorful onoto<\/em> (annatto or achiote) either.<\/p>\n\n\n\n

Last but not least, this recipe produces a dough for hallacas that is smooth, malleable, shiny, without cracks, and perfect in flavor and color. <\/p>\n\n\n\n

Since my hallacas are Caracas-style<\/a>, this dough also has the sweet touch that the papel\u00f3n<\/em> syrup (panela<\/em>, piloncillo<\/em> or rapadura<\/em>) gives it.<\/p>\n\n\n\n

Hallaca dough, with or without caldo de gallina<\/em>?<\/h2>\n\n\n\n

Some make their hallaca dough with caldo de gallina <\/em>(hen broth.) Other with chicken stock. And others resort to the stew’s juices to knead the dough and give it flavor. <\/p>\n\n\n\n

My formula is different, but the result is as flavorful as delicious. This dough is sublime in all that matters in the hallaca dough: flavor, texture, and thst characteristic intense and briaght yellow color.<\/p>\n\n\n\n

Ingredients: the secret to the best hallaca dough<\/h2>\n\n\n\n
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I make my hallaca dough with salt and water, plus the following ingredients:<\/p>\n\n\n\n