Galleta Paraguaya, also known as Galleton (not confused with Galleta Cuartel), is one of Paraguay's most common types of bread. It is typically eaten for breakfast or lunch and can be found at many street stands, bakeries, and food stalls. This traditional bread has many variants, depending on the region where it is prepared.
How to Make Galleta Paraguaya
Note: The full instructions are provided in the recipe card below.
Lined with parchment paper or grease with butter (2) 18x13 inch baking sheets, set aside. Add the sifted flour, salt sugar, anise seeds, and yeast to a stand mixer bowl. Using the paddle attachment beats everything to combine.
Switch to the dough hook, add the 400ml warm water, and knead for about 2 minutes (add more water as needed to form a soft but workable dough). Add the butter and continue kneading at medium-low speed until the butter is completely incorporated and the dough is smooth and elastic.
(A kneading between 8 and 10 minutes is usually enough, although everything will depend on the flour you use). Lightly grease a large bowl with oil or nonstick spray. Lightly oil or wet your hands and transfer the dough to the prepared bowl, turning it to coat all sides in the oil.
Cover with a cling wrap and allow the dough to rest in a relatively warm environment for 10 to 15 minutes. Turn the dough out onto a lightly floured surface. Place your hands flat on the dough base and gently push the dough apart to stretch it.
Divide it in half and work with one half at a time; using a rolling pin, stretch until it is 1.5 inches thick for Galleta or 2.5 inches wide for Galleton. For Galleta, cut into 3 strips about 10 inches long and 2 inches wide, then press slightly and shape into a cylinder.
Place each cylinder next to each other and cut 3 inches-long portions. Galleton cut into 2 strips about 10 inches long and 3 inches wide, then pressed slightly and shaped into a cylinder. Place each cylinder next to the other and cut 3-4 inches long portions, depending on how big you want the Galleton to be. Repeat the process with the remaining dough. Place them cut-side up on the prepared baking sheets, and press down slightly on each one.
Let the bread roll proof until twice the volume. Bake the bread rolls at 400 °F for 20 to 25 minutes or until golden brown and the internal temperature reaches 185 °F to 190 °F. If you like a harder crust on your bread rolls, let them get up to 205 °F. Enjoy! Pair with our Delicious Paraguayan Mate Cocido Quemado.
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📖 Recipe
Easy Galleta Paraguaya
Tools
Ingredients
- 1 kg all-purpose flour sifted
- 20 g kosher salt
- 50 g sugar
- 17 g instant dry yeast
- 170 g unsalted or salted butter softened
- 10 g (1 heaping tablespoon) anise seeds
- 400 ml (approx.) warm water (120ºF-130ºF)
Instructions
- Lined with parchment paper or grease with butter (2) 18x13 inch baking sheets, set aside. Add the sifted flour, salt sugar, anise seeds, and yeast to a stand mixer bowl. Using the paddle attachment beats everything to combine. Switch to the dough hook, add the 400ml warm water, and knead for about 2 minutes (add more water as needed to form a soft but workable dough).
- Add the butter and continue kneading at medium-low speed until the butter is completely incorporated and the dough is smooth and elastic. (A kneading between 8 and 10 minutes is usually enough, although everything will depend on the flour you use).
- Lightly grease a large bowl with oil or nonstick spray. Lightly oil or wet your hands and transfer the dough to the prepared bowl, turning it to coat all sides in the oil. Cover with a cling wrap and allow the dough to rest in a relatively warm environment for about 10 to 15 minutes.
- Turn the dough out onto a lightly floured surface. Place your hands flat on the dough base and gently push the dough apart to stretch it. Divide it in half and work with one half at a time, using a rolling pin stretch until it is 1.5 inches thick for Galleta or 2.5 inches wide for Galleton.
- For Galleta, cut into 3 strips of about 10 inches long and 2 inches wide, then press slightly and shape into a cylinder. Place each cylinder next to each other and cut 3 inches long portions.
- Galleton cut into 2 strips of about 10 inches long and 3 inches wide, then press slightly and shape into a cylinder. Place each cylinder next to each other and cut 3-4 inches long portions, depending on how big you want the Galleton to be. Repeat the process with the remaining dough.
- Place them cut-side up on the prepared baking sheets, and press down slightly on each one. Let the bread roll proof until twice the volume. Bake the bread rolls at 400 °F for 20 to 25 minutes or until golden brown, and the internal temperature reaches 185° F to 190 °F. If you like a harder crust on your bread rolls, let them get up to 205 °F. Enjoy! Pair with our Delicious Paraguayan Mate Cocido Quemado.
Notes
- To store: Allow the bread to cool completely before storing it in an airtight container or resealable plastic bag. It can be stored at room temperature for up to two days or in the refrigerator for up to a week.
- To reheat: Preheat your oven to 350°F (175°C). Wrap the bread in aluminum foil and heat it in the oven for 10-15 minutes or until warm. Alternatively, microwave a slice of the bread for 10-15 seconds or until warm. Be careful not to overheat the bread, as this can cause it to become dry and hard.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
