Coquito Paraguayo is similar to Italian Grissini and is a staple of Paraguayan cuisine. It's satisfyingly crisp and shattering crust makes it incredibly addictive!
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This easy Coquito Paraguayo makes a lovely, perfect companion to any meal.
Whether enjoyed with a morning cup of mate cocido or as a standalone snack, the key to its deliciousness is baking it until it's perfectly toasted for the perfect crunch.
For more Paraguayan-inspired baked goods, check out our Galleta Paraguaya, Galleta Cuartel, Pan de Maiz con Queso, and Pan de Maiz.🥖
How to Make Coquito Paraguayo
Note: The full instructions are provided in the recipe card below.
- Preheat oven to 400°F (200°C).
- Line two baking sheets with parchment paper.
- In a stand mixer, combine flour, salt, sugar, anise seeds, and instant dry yeast.
- Add warm water, softened butter, salt, and malt syrup (if using).
- Mix on low for 4 minutes, then on medium for 3 minutes until the dough is firm and elastic.
- Lightly oil a bowl and your hands. Transfer the dough, form it into a ball, cover it, and let it rest for 15 minutes.
- Punch down the dough and divide it into 2 pieces, keeping one covered.
- Roll out one piece to ½ inch thick, cut into 1-inch strips.
- Roll strips to ½'' to ¾'' diameter and 13 inches long, cut into 1-inch pieces.
- Arrange on baking sheets with space between each piece.
- Bake for 15 to 20 minutes, switching pans halfway, until golden brown.
- Let cool completely on the pan.
Watch Recipe Video
Camila's Tips and Advice
- Use a kitchen scale for precise measurements, especially for flour and yeast.
- Ensure the water is warm (about 110°F or 43°C) to activate the yeast without killing it.
- Coquito dough doesn't need to be fully proofed; 15 minutes of rest is enough.
- The coquito dough is versatile and can be used to make a variety of traditional Paraguayan breadsticks, including Rosquitas and Palitos.
- To achieve the perfect texture, bake the coquitos until they are golden brown, dry, and crispy.
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Recipe
Coquito Paraguayo
Coquito Paraguayo is similar to Italian Grissini and is a staple of Paraguayan cuisine. Its satisfyingly crisp and shattering crust makes it incredibly addictive!
Equipment
Ingredients
- 1 kg bread flour or all-purpose flour
- 250 g unsalted or salted butter or margarine , room temperature
- 10 g instant dry yeast
- 50 g granulated sugar
- 20 g kosher salt
- 1 tablespoon anise seeds (Optional)
- 5 g Malt Syrup or honey , I used Eden Organic Barley Malt Syrup
- 500 ml (approx.) warm water (110ºF-115ºF)
Instructions
- Preheat your oven to 400°F (200°C).
- Line two 13'' x 18'' baking sheets with parchment paper.
- In a stand mixer bowl with the dough hook attachment, combine the flour, salt, sugar, anise seeds, and instant dry yeast.
- Pour warm water, softened butter, salt, and malt syrup (if using) into the dry ingredient mixture.
- Mix on low speed for 4 minutes. Then, increase the speed to medium and mix for an additional 3 minutes. Continue mixing on medium speed until the dough forms a firm but elastic consistency and pulls away from the side of the mixer bowl.
- ⚠️ (At this point, the mixer should be running at medium speed; a high speed would work the dough too roughly, breaking the structure of the gluten rather than promoting its development.)
- Lightly oil a bowl and your hands, then transfer the dough into it. Briefly push the dough into itself to form a smooth ball. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest for 15 minutes.
- After the dough has risen, punch it down to release the air. Divide the dough into 2 equal pieces. Keep one piece covered while working with the other to prevent drying out.
- Roll out one piece of dough on a large work surface until it's about ½ inch thick. Cut the dough into strips approximately 1 inch wide. Take each strip and roll it under both hands until it's about ½'' to ¾'' in diameter and 13 inches long. Trim the ends and cut the dough diagonally into 1-inch pieces.
- Place the shaped coquitos on the prepared baking sheets, ensuring space between each piece to allow for expansion during baking.
- Bake until golden brown and dry to the touch, about 15 to 20 minutes, switching the pans halfway through. Once baked, remove the coquitos from the oven and let them cool completely on the pan.
Watch how to make it
Notes
How to Store
Coquitos remain fresh and crispy for a week when stored in an airtight container or sealed plastic bag.
Make-Ahead
Prepare Paraguayan breadstick dough ahead by refrigerating it tightly wrapped in plastic for up to 24 hours. Prior to baking, let the dough sit at room temperature for 15-20 minutes. Proceed with recipe instructions for shaping and baking
Nutrition
Nutrition Facts
Coquito Paraguayo
Amount per Serving
Calories
575
% Daily Value*
Fat
18
g
28
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
45
mg
15
%
Sodium
493
mg
21
%
Potassium
177
mg
5
%
Carbohydrates
73
g
24
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
10
g
20
%
Vitamin A
522
IU
10
%
Vitamin C
0.1
mg
0
%
Calcium
26
mg
3
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
